Prime Rib Foolproof Recipes

Steps:

• Allow roast to stand at room temperature for at least 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C). Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.
• Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings.

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.

Steps:

• 1. Let the roast rest at room temperature for 3 hours, this will ensure even cooking and help you estimate the cooking time better.
• 2. I cut the ribs away from the roast and tie them back with cooking string. This makes it easier to cut when it's done but you do not need to do this.
• 3. Place the roast in a shallow pan, you do not need a rack -- hence "standing rib roast"!
• 4. Generously season the roast with Lawry's Salt, it's the best. You may use salt and ground pepper if you prefer.
• 5. Start at a high heat of 500 degrees for 15 minutes, turn the oven down to a lower temperature of 325 degrees for the remainder of the cooking time. As long as you have the thermometer in the meat, you will not over cook it. If your oven only goes to 450 degrees, that will work fine. Insert the thermometer from the side, it will be easier to find the center without hitting the ribs.
• Allow 13-15 minutes per pound for rare, 15-17 minutes per pound for medium rare. Use the guide below to set your thermometer, this is not a cut of meat to guess when it's done.
• 6. Take the roast out of the oven when the desired temperature is reached. Air on the rare side. Cover with foil and allow to rest for 20 minutes and it will continue to cook.
• Set the meat thermometer to the following:.
• Rare, 115.
• Medium Rare, 120 (used above)
• Medium, 125.
• Medium Well, 130.
• Let the meat rest for 15-20 minutes before carving to allow the juices to distribute back into the meat.
• If you don't have a meat thermometer, here is another fool proof method. This is called Millie's Method! Cook the roast in a 500 degree oven for 5 minutes per pound (for medium rare) and than shut the oven off and let it cook for 1 full hour. It's very important to not open the oven during this time. Let the meat rest before carving.

Steps:

• Place rib roast on a plate and bring to room temperature, about 4 hours.
• Preheat an oven to 500 degrees F (260 degrees C).
• Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.
• Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.

Steps:

• Liberally season the prime rib with the salt and some pepper and refrigerate overnight.
• An hour before cooking, remove the roast from the refrigerator to allow it to come to room temperature.
• Meanwhile, preheat the oven to 400 degrees F.
• Put the reserved ribs in a roasting pan bowed-side up (the ribs will be acting as the roasting rack). Scatter any fat and meat trimmings in the pan around the bones. Roast the bones and trimmings for about 30 minutes, or until the fat starts to render.
• Remove the pan from the oven, put the rosemary sprigs on top of the bones, then top with the prime rib. Put the smashed garlic in the bottom of the pan with the trimmings. Baste the beef with the fat drippings and return the pan to the oven.
• Cook for 30 minutes and then baste the roast again.
• Reduce the heat to 350 degrees F and cook until the meat is medium rare (an internal temperature of 125 degrees F to 130 degrees F), about 1 hour, 15 minutes, basting the roast every 30 minutes until it is done. Keep in mind that the roast will continue to cook while resting.
• Remove the roast from the oven and put it on a cutting board to rest, uncovered, for 20 minutes. Slice the prime rib to the desired thickness and garnish with the arugula and olive oil.