I always found the task of cooking a roast so daunting. I never really understood the meat thermometer and there is a fine line between medium rare and overcooked. My co-worker sent me a simple and effective way to cook the perfect prime rib roast. This is the most useful recipe of the holiday season, if you are planning to cook a roast for your Christmas feast. The recipe uses the closed oven technique, and it is seriously so easy and will seem so impressive to guest. It will seem like you have been slaving in the kitchen all day, way easier than basting a turkey. The only way you can mess it up is by opening the oven.
Ingredients
1 bone in or bone out beef rib roast
Seasonings of choice (I like to smother it in butter or oil, add some salt, pepper, oregano and crushed garlic)
Prep time 5 minutes
Cooking time 120 minutes
Directions
- Three hours before cooking, remove the roast from the refrigerator and place the roast on a cutting board. Season and then let the roast sit out.
- Pre-heat over to 500 degrees Fahrenheit
- Calculate the cooking time. Depending on the size of your roast, this will effect your cooking time. for every pound multiple by 5. So for a 3 pound roast, it would be 5 X 3 = 15 minutes.
- When ready to roast, place in roast pan with fat side up. I always insert a meat thermometer just in case. Place in the oven and cook for the allotted time.
- After time has passed turn off oven, keep oven door closed and allow roast to stay in oven for two more hours. Very important, DO NOT OPEN OVEN DOOR.
- Remove from oven after two hours and serve, meat should be 130 degrees on meat thermometer.
This recipe is so easy, the only downfall is that you don’t get any drippings to use for gravy. I don’t mind, because it is to easy to throw something together with broth and cornstarch or a pre-made gravy packet from the grocery store. Enjoy!
