Best Standing Prime Rib Roast Recipes

PAULA DEEN PERFECT STANDING PRIME RIB ROAST

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 PRIME RIB ROAST (PAULA DEEN)

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.

STANDING RIB ROAST (PRIME RIB) WITH YORKSHIRE PUDDING

Steps:

• Season meat and bones of rib roast with salt. Rub mustard all over meat and sprinkle with rosemary and pepper. Place roast, rib-side down on a baking sheet. Transfer to refrigerator uncovered or loosely covered for 1 to 3 days; remove roast from refrigerator 3 hours prior to roasting.
• Preheat oven to 450 degrees with a rack set in the bottom third.
• Place roast rib-side down in a roasting pan just large enough to fit the roast (about 12 by 14 inches). Transfer roast to oven and position pan so that the bone ends are facing the oven door. Roast until outside begins to brown and sizzle, about 20 minutes.
• Reduce oven temperature to 325. Do not open oven. Cook until an instant-read thermometer inserted into the thickest part of the roast reaches 110 to 115 for rare, 120 degrees for medium-rare, and 125 degrees for medium, about 1 1/2 hours. If meat has not reached desired degree of doneness, cook 10 to 15 minutes more. Once roast reaches 95 degrees, the temperature should rise 8 to 10 degrees more for every additional 10 minutes cooked.
• Transfer roast to a carving board; let stand 25 to 40 minutes, loosely covered if desired. If you plan to make Yorkshire pudding, pour beef drippings into a glass measuring cup and set aside, along with the hot roasting pan. Cut strings and remove bones. Slice meat across the grain into 1/4- to 1/2-inch-thick slices and transfer to a warm serving platter. Pour any drippings from carving over meat and serve.

DROWNED AND MASSAGED STANDING PRIME RIB ROAST

Steps:

• For the Drowning Mixture, stir together the wine, onion, water, lemon juice, Worcestershire sauce, rosemary, marjoram, garlic salt, and water in a bowl.
• Place meat in a plastic bag set in a shallow dish.
• Add the mixture; close the bag.
• Drown the beef in the refrigerator for 6 to 24 hours, turning occasionally.
• Empty the beef’s swimming pool and throw the liquid away (unless you are a Jamie Oliver fan – if so, you can wash your hair with it).
• Thoroughly mix all the Massaging Compound ingredients in a small bowl and use it all to give the beef a really good massage all over (you can tell when you’re done when you hear the beef whispering “Oooooh, that feels goooood).
• Place the beef, fat side up, in a large roasting pan (or, if you’re an Emeril fan, “inside of” a large roasting pan).
• Insert a meat thermometer into the center, making sure that it is not touching bones.
• Roast in a 325°F oven to desired doneness, allowing 1¾ to 3 hours for rare (140°F internal temperature), 2¼ to 3¾ hours for medium (160°F internal temperature), or 2¾ to 4¼ hours for well done (170°F internal temperature).
• Transfer the meat to a cutting board.
• Cover with foil (or, if you are a Paula Deen fan, you may use fawl) and let stand for 15 minutes before carving.

PRIME OR STANDING RIB ROAST DONE RIGHT

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.

STANDING PRIME RIB ROAST

Steps:

• 1. Ask the butcher or select a well marbelized standing aged prime rib roast with white or cream colored fat. Ask the butcher to cut the rib bones away from the roast, but tie them to the roast.
• 2. Let meat stand at room temperature for at least one hour before cooking. (VERY IMPORTANT)
• 3. PREHEAT OVEN TO 375 DEGREES
• 4. Cut in the roast randomly little slits along the top. Place a clove of garlic in this slit. Now rub meat well with salt and pepper all over the roast.
• 5. Place in a low pan with rack on the bottom so meat is not sitting in grease.
• 6. DO NOT ADD WATER to pan. DO NOT cover meat.
• 7. Put roast in the oven Cook for 1 hour. DO NOT OPEN the oven door. When meat has cook 1 hour. TURN OVEN OFF. DO NOT OPEN the oven door.
• 8. Regardless of the length of time meat has been in oven 30 to 40 minutes before serving TURN OVEN ON again to 375 degrees for 30-40 minutes.
• 9. Now you can open the door. Remove roast to a platter or cutting tray. Let roast rest for 10 minutes before slicing. When slicing remove cloves of garlic.
• 10. TIP: Place dinner plates in oven to warm them before placing meat on plate. Use a potholder and do not get plates too hot ~ you just want to warm them.
• 11. TIP: For those who have people who prefer the ENDS or meat doner than medium rare, BUY two small roast versus one BIG roast. This was you will have more ends with meat done to medium and medium well.