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Ingredients
- 1 (5 lb) standing rib roast
- Paula Deen House Seasoning (use 1 T)
- 2 tablespoons kosher salt
- 1⁄2 tablespoon fresh ground black pepper
- 1⁄2 tablespoon garlic powder
Instructions
- Allow roast to stand at room temperature for at least 1 hour.
- Preheat the oven to 375°F.
- Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up.
- Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 2-3 hours. (I give a range because I have had roasts perfect to a bit over-cooked. I would check temperature after 2 hours--don't go over 125°F in final cooking cycle because it will rise another 10 degrees or so during resting phase).
- About 30 to 40 minutes before serving time, turn oven to 375°F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.
- Cover with foil and let stand for 15 minutes before cutting.
- Note: Paula Dean learned from a chef a trick for satisfying everyone with prime rib. Cook it rare. If anyone wants it done medium, dip their slice in a pot of simmering au jus for 1 minute.
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- Paul kenny uses an external read thermometer and targets 120 degrees as I reheat it for the perfect medium rare
Keep functioning ,remarkable job!
please advise how long to cook a 15# prime rib toast or should I just buy 3 5# roast & follow original recipe
This Christmas I am going to use the Chef John approach.https://foodwishes.blogspot.com/2008/12/perfect-prime-rib-of-beef-with.htmlIt is basically the same as the Paula Dean approach it just varies the sear time by the size of the roast and according to his blob it works well for any sized roast. I also recommend using an external read thermometer just asa safety check
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