Standing rib roast – prime rib

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This recipe cooks a perfect rare toast beef. I use it on both boneless and bone in ribeye roast. In fact… I have used it on other cuts such as bottom round roast. It works just as well but that cut if meat is not as marbled and a bit more dry. I would never cook a chuck roast this way as it has too much fat.

 

Garlic powder

salt

pepper

4-5 pound ribeye roast

Mix the garlic powder and pepper in equal amounts. Add about 3 times that amount in salt. This is the base seasoning rub. Cover all areas of the roast with this seasoning mixture. As you can see in my photo, I make a thicker crust of seasoning on the roast. Allow the roast to set out after seasoning it. The roast must be room temperature prior to cooking. It must set out for 2-3 hours before baking.

Preheat the oven to 375 degrees. Place the roast rib side down and fat side up in a roasting pan or foil lined baking dish. Place the pan in the preheated oven. Roast uncovered for one hour with no water in the pan. From here on do NOT open the oven door for any reason. Turn the oven off for 3-5 hours. Do not leave it off for more than 5 hours.

After the 3-5 hour wait, turn the oven back on to 375 degrees. Again do NOT open the oven. Roast for 35-40 minutes. 35 minutes is for a rare roast. 40 minutes is for medium rare roast. Add 10 more minutes (50 minutes) for more well done. Now open the oven.

Allow the roast to rest out of the oven for 10 minutes before slicing.

This recipe will work for a roast up to 10 pounds.

 

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