Prime rib

Submitted by Pat8286

"I really don't remember exactly where this recipe originated."

 

• Ready In: 14hrs
• Ingredients: 3
• Yields: 1 roast

ingredients

• rib roast (any size)
• fresh ground pepper
• garlic salt

directions

1. Remove roast from refrigerator and let stay at room temperature for 1 hour.
2. Preheat oven to 375.
3. Sprinkle roast all over with garlic salt and pepper and place in pan bone side down.
4. Place in oven for 1 hour.
5. DO NOT OPEN OVEN.
6. Turn off oven and let roast sit for at least 4 hours or up to 8 hours.
7. DO NOT OPEN OVEN FOR ANY REASON.
8. One hour before serving turn oven back on (to 375) for 45 minutes.
9. Remove roast and let sit for 15 minutes before serving.
10. I know this sounds strange, but no matter what the size of the roast it will be perfectly medium rare with a crunchy crust.
11. If you want it more well done, just increase final cooking time.
12. Great for busy days and eliminates panic when guests are late.
13. No more overcooked dinner.

Reviews

[Lindas Busy Kitchen]

A word of advice is to NEVER leave meat in an oven for 4 to 8 hrs. with the heat off... Bacteria starts building on anything sitting out (even in the oven) after 2 hrs., and you can get VERY SICK!

 

[Tebo3759]

Interesting recipe. I followed it to the letter. The roast I had was small (About 2 lbs) and I though it came out too well done. It had the texture of a crock pot roast rather than a rare cooked roast. Will try it again with a larger and less expensive cut of meat. Hope you post more recipies.

 

[Janet Warner]

I have done it this way for YEARS! It IS always perfect! And, if you have someone in your family who is habitually late their tardiness will not ruin the meal! Just turn it back on when they walk through the door! And no, I do not worry about leaving the meat in the WARM oven for 4-8 hours. It is simply cooking at a very low temp....that is why you don't open the oven door.

 

[JulieannH]

Made this last night with a 10lb roast. Since we have some folks that prefer more well-done meat, for its final cook time, I gave it 50-55 minutes, then let it sit outside the oven, covered, for 30 minutes. It was PERFECT. The middle was medium rare, most of the roast was just under medium, and the ends were just shy of medium well - a perfect assortment for the group we had.

 

[traceycooksalot]

I made this tonight for christmas eve dinner, wow it was awesome I made a 6 lb. tenderloin I didn't have string to tie it I used minced garlic in the butter like others have suggested it was just a little rare for my taste but the flavor was oh so good next time I might cook 40 mins then let sit for 30 but even rare it was sooooo good thanks for the great recipe