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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 roast 25g Recipe makes 1 roast) |
||
| Calories 0 | ||
| Calories from Fat 0 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.0g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 0mg | 0% | |
| Potassium 0mg | 0% | |
| Total Carbohydrate 0.0g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.0g | ||
| Protein 0.0g | 0% | |
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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.
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Featured Reviews for This Recipe
From: Small-Town Cook
On Feb 10, 2008
This was my very first time making a prime rib. My husband found this website instructing us to "coat entire rib with rock salt - - make sure it's completely covered". Then part way through the cooking "use paper towel to wipe away salt". It sounded like a pain. This was very easy and my husband loved it. The most difficult thing - - not opening the door to check on it.
From: Linda's Busy Kitchen
On Sep 11, 2007
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!
From: Piglet4t9
On Apr 16, 2006
I made a 18 pound boneless prime rib for my wifes birthday. I coated the entire outside with season salt and sprinkled it with Monteral Steak Seasoning. The last 45 minute cooking time I also cooked at 410 degrees. Wonderful crunchy,salty crust, perfect medium rare. It was fantastic, guests and my self said it was the best we have ever eaten.
From: MarshaS
On Apr 20, 2003
I was never a big fan of Prime Rib until I tried this recipe. We coated the outside with our own blend of seasonings, Garlic Salt, Montreal Steak Spice, Salt and Pepper the night before and left it in the fridge over night. We followed the directions except left the roast in 1/2 hour longer to cook, but when the roast was finished, we realized we did not have to! The best Prime Rib roast I have ever eaten and will use this recipe again and again.
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