Best Foolproof Standing Prime Rib Roast Paula Deen Recipes
THE BEST PRIME RIB
For our Sunday roast, we went with a foolproof reverse sear method - cooking the roast low and slow then finishing with an incredibly high heat - to get a juicy, perfectly medium-rare roast from edge to edge. The low heat dries the surface which allows the high heat to crisp it up nicely. And a long cooking time with a low, gentle heat avoids the gray band of overcooked meat that usually happens when you sear first.
Provided by Food Network Kitchen
Categories main-dish
Time 10h
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Pat the skin of the roast completely dry and place on a cutting board, fat-side up. Use a paring knife to make small slits all over the fat, and then stud the meat with the garlic slices. Sprinkle all over with the salt and pepper, wrap tightly with plastic wrap and refrigerate for 4 hours and up to overnight.
- Preheat the oven to 250 degrees F. Unwrap the roast and place fat-side up on a rack set in a roasting pan.
- Roast the meat until an instant-read thermometer inserted into the center of the meat registers 120 degrees F, about 4 hours. Remove from the oven and let sit for 1 hour. The temperature will continue to rise another 10 to 14 degrees as it sits.
- Turn the oven to 500 degrees F. Place the roast back in the oven and bake until the fatty skin starts to crisp up and turn golden brown, 10 to 15 minutes. Let rest another 30 minutes before transferring to a cutting board for slicing.
FOOLPROOF RIB ROAST
I was looking for an easy way to make our Christmas Rib Roast. It turned out PERFECT. Rib Roast can be expensive, so this is a total splurge or special occasion dish. Enjoy.
Provided by SALSIEPIE
Categories 100+ Everyday Cooking Recipes
Time 5h5m
Yield 6
Number Of Ingredients 4
Steps:
- Allow roast to stand at room temperature for at least 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C). Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.
- Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings.
Nutrition Facts : Calories 576.1 calories, Carbohydrate 0.6 g, Cholesterol 137.2 mg, Fat 46.2 g, Fiber 0.1 g, Protein 37 g, SaturatedFat 18.6 g, Sodium 879.6 mg, Sugar 0.1 g
PAULA DEEN PERFECT STANDING PRIME RIB ROAST
This is a method of cooking a standing rib roast that never fails. Crispy on the outside and juicy on the inside. The seasoning you choose is up to you. I did not include seasoning time in prep time. Recipe courtesy Paula Deen
Provided by Vicki in CT
Categories Easy
Time 5h10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Combine seasonings. Rub seasonings all over roast several hours in advance.
- Preheat oven to 375 degrees.
- Place roast on rack with fatty side up and rib side down. Place roast in oven and cook one hour.
- Turn off oven. DO NOT OPEN OVEN DOOR AT ALL DURING THIS PROCESS. Leave in oven for 3 hours without opening door.
- About 45 minutes before serving turn oven on to 375 degrees to reheat roast. Very important not to open oven from time roast is put in until ready to serve.
- This makes a RARE prime rib. If a more well done is desired, increase cooking time.
FOOLPROOF STANDING RIB ROAST: PAULA DEEN
This recipe is carried over from Foodnetwork.com, and is posted by Paula Deen (I love her). It is the easiest way to make a perfect Standing Prime Rib Roast. After a botched New Years Eve dinner one year, I decided to give this a try and have been using it ever since. This technique works no matter what size your roast may be. I've used the same time and temperature for a 2 lb (1 rib) roast and a 6 lb (4 rib) roast... and it always comes out perfectly. Enjoy! *Note: Cook time does not include the 3 hours that the oven is turned off.
Provided by rosie316
Categories Meat
Time 1h40m
Yield 3-8 serving(s)
Number Of Ingredients 6
Steps:
- Allow roast to stand at room temperature for at least 1 hour.
- Preheat the oven to 375 degree F.
- Rub roast with ONLY 1 tablespoon of House Seasoning (See step #6). Place roast on a rack in a roasting pan with the rib side down and the fatty side up. Place a meat thermometer into the roast, but be sure that it is not touching the bones. Roast for 1 hour. uncovered.
- Turn off oven. Leave roast in oven but DO NOT open oven door for the next 3 hours.
- About 30 to 40 minutes before serving time, turn oven to 375 degrees 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.
- *Note: House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months. It makes a lot, but be sure to only use 1 tablespoon.
- Enjoy!
Nutrition Facts : Calories 65.9, Fat 0.4, SaturatedFat 0.2, Sodium 37734.1, Carbohydrate 15.3, Fiber 3.5, Sugar 0.4, Protein 3.1
PRIME OR STANDING RIB ROAST DONE RIGHT
This comes out perfect each time I've made it. The high temp at the start seals in all those wonderful juices and when its time to slice the roast, you won't believe all the juices. Very moist and tasty. Use your own spice blend but this is how I make it.
Provided by Zephs Wife
Categories Roast Beef
Time 2h45m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Start with a room temperature roast and a preheated oven @ 500 degrees F. Your oven rack should be set to the second from the bottom.
- With the tip of your knife, poke enough holes in the roast to insert your sliced garlic cloves.
- Rub the spices all over the roast.
- Place your roast on a grate in your roasting pan, uncovered, and place in the 500 degree F. oven following the formula for doneness.
- Formula: 6 minutes per pound for medium; 5 minutes per pound for medium rare; 4 minutes per pound for rare.
- After the alloted time you choose for doneness, turn the oven off and do not open the door. After 2 hours has passed, take the roast out and tent with foil for 10 to 20 minutes then slice.
Nutrition Facts : Calories 9.8, Fat 0.1, Sodium 1.1, Carbohydrate 2.3, Fiber 0.6, Sugar 0.1, Protein 0.4
FOOLPROOF STANDING PRIME RIB ROAST (PAULA DEEN)
This is from Paula Deen of Food TV and is what I fixed for Christmas Dinner 2005. I was tempted to open the oven to check how things were going, but I resisted...waiting until it had cooked 40 minutes at the final stage of cooking. I had a 9+ pound roast and the final temperature at that point was 129°F. It was wonderful! I'd definitely cook it the same way again. See Recipe #57340 for seasoning.
Provided by SharleneW
Categories Roast Beef
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- 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: I 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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