| Level: | Easy |
| Total: | 3 hr |
| Prep: | 1 hr 30 min |
| Cook: | 1 hr 30 min |
| Yield: | 8 servings |
Ingredients
- 5-rib prime rib roast
- Salt and pepper
Instructions
- Bring prime ribs to cool room temperature (about 1 1/2 hours out of the refrigerator). Make sure you know the weight of the roast.
- Preheat oven to 275 degrees.
- Season roast extremely well with salt and pepper. Place in roasting pan, fatty side up, and place in oven. Cook until desired degree of doneness is reached (resist the temptation to open the oven door a lot). For rare meat, the roast should take about 20 minutes per pound. When you’re within half an hour of your estimated finish time, remove the roast from the oven, and plunge a quick-read thermometer into a fleshy part of the meat near the center (don’t do anywhere near a bone). We like to stop cooking the roast in the oven at 115 degrees; this is extremely rare, but the roast will continue to cook as it stands outside the oven (the temperature should go up 5 to 10 degrees). If you remove it at 120 degrees it will be rare, and at 125 degrees it will be medium-rare; we wouldn’t recommend going much higher than that.
- Place the roast on a cutting board, uncovered, and let it rest for 15 minutes.
- When ready to serve, simply cut the meat away from the bone in one enormous chunk. Then, cut the “filet” of meat into slices and serve immediately. Cut through the bones (you’ll have 5), and serve them separately.
Reviews
This recipe is very easy to follow and tastes good…
Gives Great basics to build off of. Great meals start there.
I have read all the reviews that say 275 deg F is incorrect, it’s the perfect temp for a rib roast. One of the reasons that people get this recipe wrong is they don’t bring the rib roast to room temp, and that’s a huge mistake. I take my roast out at least 2 hrs prior to putting it in the oven. Also, buy a insertable digital thermometer that you can read outside of the oven and don’t open the oven door until the roast is cooked to the desired doneness.
Cooking the roast low and slow it not a mistake. Unless you can beat David’s credentials why don’t you just try it. Prime, as you will find at any great steakhouse, is intended to be rare to medium rare. If you aren’t making it that way, you are making something else.
Many of the reviews for this are bad because of supposed temp error. But 275 is a typical temperature many restaurants would use for a very large roast. I think many of the reasons for these problems is temperature issues with many people’s ovens. Over the years the temperature gauge can get out of whack, especially with lower quality ovens and you’d never know it. The only way you might know it is when so many meals you cook end up taking longer than expected to cook, or not cooking through completely. You might blame yourself for being a bad cook when all along it’s your oven not heating properly. I’ve cooked roasts at 225 for several hours and they’ve turned out fine.
My Roast was juicy, rare and delish…
There are two schools of thought on roasting meat. The high heat people and the low heat people. I have even cooked rost beef at lower temps. They shrink less and are juicier.Some Sear on the stove top and others start at a high heat and then turn it way down (which I do at times)The trick is to know when to take it out becasue of carry over cooking heat to get it just the way you like it.
I seared my first to get the colour and caramelization for flavour.
I do not believe 275 degrees to be the correct temperature for cooking. Our 4 lb. prime rib cooked for 2-1/2 hours (the last hour at 350 degrees), and was still much too rare. Sure played havoc to our serving timeline.
I think this recipe has an error. How can the temp be 275 when most any other prime rib roasting recipe is 375 or higher?
If this is going to be your first home cooked prime rib and you are unsure of your self, Use this recipe. I just cooked my first one followed the easy to understand directions and i made the tenderest, rib I have ever had. Super out come. Thanks FOOD NETWORK.
Shawn
Jerome, ID
I would only add a quick pan sear before plopping that bad boy in the oven.