Standing Rib Roast

Dan Hammond

By
@Hambone

This is my mom's rib roast recipe which has never, ever failed...juicy and rare. She got the recipe 40 years ago at a dinner party over conversation about how scarey it was to think about cooking a prime roast. Well, this is fool-proof and we have never used another recipe. The only trick is never peak! Keep the oven door closed, trust this recipe, and you will be amazed! Enjoy!


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Rating:
★★★★★ 4 votes
Comments:
Prep:
10 Min
Cook:
1 Hr
Method:
Bake

Ingredients

5 lb
standing rib roast (minimum 5 # roast)
dash(es)
salt
dash(es)
pepper
dash(es)
paprika

Step-By-Step

Step 1 Direction Photo

1Season roast with salt, pepper and paprika...keep bones in roast for extra flavor, or cut them off but tie them back before roasting...the bones impart terrific flavor...roast must be at least 5 lbs.

2Preheat oven to 375.

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3Place in shallow pan and leave in oven for 1 hour.

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4After 1 hour turn oven off, but do not remove and DO NOT PEAK or open oven door. Let the roast sit...in fact, you may roast in the morning and leave in the oven until your afternoon/dinner serving. We usually roast a couple of hours before serving.

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5Turn oven on to 375 (with roast still sitting in oven) for 30 minutes before serving...take out after 30 minutes...will be rare and hot! Delish!

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6The final product!

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7And, on the table with sides! Perfectly rare prime rib!

About this Recipe

Course/Dish: Beef, Roasts
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy