PAULA DEEN PERFECT STANDING PRIME RIB ROAST
This is a method of cooking a standing rib roast that never fails. Crispy on the outside and juicy on the inside. The seasoning you choose is up to you. I did not include seasoning time in prep time. Recipe courtesy Paula Deen
Provided by Vicki in CT
Categories Easy
Time 5h10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Combine seasonings. Rub seasonings all over roast several hours in advance.
- Preheat oven to 375 degrees.
- Place roast on rack with fatty side up and rib side down. Place roast in oven and cook one hour.
- Turn off oven. DO NOT OPEN OVEN DOOR AT ALL DURING THIS PROCESS. Leave in oven for 3 hours without opening door.
- About 45 minutes before serving turn oven on to 375 degrees to reheat roast. Very important not to open oven from time roast is put in until ready to serve.
- This makes a RARE prime rib. If a more well done is desired, increase cooking time.
FOOLPROOF STANDING PRIME RIB ROAST (PAULA DEEN)
This is from Paula Deen of Food TV and is what I fixed for Christmas Dinner 2005. I was tempted to open the oven to check how things were going, but I resisted...waiting until it had cooked 40 minutes at the final stage of cooking. I had a 9+ pound roast and the final temperature at that point was 129°F. It was wonderful! I'd definitely cook it the same way again. See Recipe #57340 for seasoning.
Provided by SharleneW
Categories Roast Beef
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Allow roast to stand at room temperature for at least 1 hour.
- Preheat the oven to 375°F.
- Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up.
- Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 2-3 hours. (I give a range because I have had roasts perfect to a bit over-cooked. I would check temperature after 2 hours--don't go over 125°F in final cooking cycle because it will rise another 10 degrees or so during resting phase).
- About 30 to 40 minutes before serving time, turn oven to 375°F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.
- Cover with foil and let stand for 15 minutes before cutting.
- Note: I learned from a chef a trick for satisfying everyone with prime rib. Cook it rare. If anyone wants it done medium, dip their slice in a pot of simmering au jus for 1 minute.
SUNDAY RIB ROAST
Get Ina Garten's Sunday Rib Roast with mustard horseradish, the perfect centerpiece for any holiday party or weekend supper, from Food Network.
Provided by Ina Garten
Categories main-dish
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.
- Preheat the oven to 500 degrees F (see Cook's Note).
- Place the oven rack on the second lowest position.
- Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes. Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours. Meanwhile, make the sauce.
- Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve with the sauce.
- Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.
FOOLPROOF STANDING RIB ROAST: PAULA DEEN
This recipe is carried over from Foodnetwork.com, and is posted by Paula Deen (I love her). It is the easiest way to make a perfect Standing Prime Rib Roast. After a botched New Years Eve dinner one year, I decided to give this a try and have been using it ever since. This technique works no matter what size your roast may be. I've used the same time and temperature for a 2 lb (1 rib) roast and a 6 lb (4 rib) roast... and it always comes out perfectly. Enjoy! *Note: Cook time does not include the 3 hours that the oven is turned off.
Provided by rosie316
Categories Meat
Time 1h40m
Yield 3-8 serving(s)
Number Of Ingredients 6
Steps:
- Allow roast to stand at room temperature for at least 1 hour.
- Preheat the oven to 375 degree F.
- Rub roast with ONLY 1 tablespoon of House Seasoning (See step #6). Place roast on a rack in a roasting pan with the rib side down and the fatty side up. Place a meat thermometer into the roast, but be sure that it is not touching the bones. Roast for 1 hour. uncovered.
- Turn off oven. Leave roast in oven but DO NOT open oven door for the next 3 hours.
- About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. *Important: DO NOT remove roast or re-open the oven door from time roast is put in until ready to serve.
- *Note: House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months. It makes a lot, but be sure to only use 1 tablespoon.
- Enjoy!
Nutrition Facts : Calories 65.9, Fat 0.4, SaturatedFat 0.2, Sodium 37734.1, Carbohydrate 15.3, Fiber 3.5, Sugar 0.4, Protein 3.1
PRIME RIB - FOOLPROOF
My wife got this recipe from her aunt. This has to be one of the best ways to cook a prime rib. We have always used a 10 to 12 pound prime rib roast and it comes out perfect everytime. The trick is to not open the oven at all. We literally tape the oven closed so the kids won't accidentally peak in on the roast.
Provided by 1hotpotato
Categories Very Low Carbs
Time 5h40m
Yield 1 perfect roast, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Allow roast to sit at room temp for an hour.
- Rinse off the roast and pat it dry.
- Rub olive oil and minced/crushed garlic over the entire roast.
- Sprinkle the roast with salt and pepper.
- Bake uncovered for 1 hour at 375.
- DO NOT OPEN THE OVEN.
- Turn off the oven.
- Keep roast in the oven for 4 hours. DO NOT OPEN THE OVEN.
- After the 4 hours, turn the oven back on to 375 and cook for an additional 30 minutes for rare-medium rare.
Nutrition Facts : Calories 3389, Fat 307.2, SaturatedFat 125.7, Cholesterol 662.3, Sodium 2807.5, Carbohydrate 1.7, Fiber 0.3, Protein 144.6
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