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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: Chef #240220
On Dec 26, 2008
We started using this method of cooking our prime rib over a year ago. It always comes out perfect, no matter the size of the roast. My DH just throws spices together for a rub. Then we wrap it in foil and leave it in the refrigerator over night. The next day we follow the cooking method. We have never been disappointed.
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.
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