Foolproof Rib Roast Recipe

We purchased a 10.5 lb standing rib roast from Costco for our Christmas dinner with 8 family members. Wanting a change from our usual ham and turkey, I searched the internet for prime rib cooking instructions and settled on one with excellent reviews. The consensus was clear: a meat thermometer is essential. I opted for a model with a probe to monitor the internal temperature while cooking. After letting the meat sit for 2 hours at room temperature and starting with a 50-degree roast, I aimed for a medium-rare doneness at 125 degrees. Following the recommended guidelines of 120 for rare, 125 for medium-rare, and 135 for medium, I cooked the roast for 2 hours and 10 minutes until it reached 125 degrees. After a 45-minute rest, the internal temperature rose to 130 degrees. Just before serving, I briefly reheated the roast at 300 degrees. The result was a beautifully cooked outer layer and a perfect medium-rare center, with some areas closer to medium. Everyone at the table praised the dish, and I received accolades for its preparation. I highly recommend using a meat thermometer as ovens vary, and each roast may cook differently. Thank you for the recipe!

The dish was incredibly tasty. I enhanced the flavor by including 1.5 tsp of rosemary in the seasoning and allowed it to dry-age in the refrigerator for a couple of days. It turns out amazing every single time.

I marinated my 4lb roast before cooking it. I used 6 crushed cloves of garlic, 3 tsp of onion powder, 1/2 cup of salt, 4 cups of apple juice, and enough water to completely cover the roast. I let it marinate in the fridge overnight for 10 hours. After removing the roast from the brine, I patted it dry and followed the recipe precisely. The entire family enjoyed it - my 4-year-old devoured a large piece, and my husband went back for a third serving. We will definitely be making this again.

I have prepared this dish 3 or 4 times already, and each time it has turned out almost perfect. I was quite hesistant to try it the first time, as I didn't want to spoil a $60 rib roast, but the recipe worked wonderfully. I use the same seasoning blend that I typically use on steak. Here's what I do: I start by rubbing the meat with a combination of avocado oil and Kitchen Bouquet, then sprinkle on garlic powder, onion powder, and celery salt, and finish off by evenly coating it with Montreal Steak seasoning. This creates a fantastic crust that is absolutely delicious!

This was my very first attempt at making a rib roast in 37 years of marriage, and it turned out absolutely amazing. I adjusted the cooking time and closely monitored the internal temperature with a meat thermometer, as I had a relatively small roast weighing just over 3 pounds. I seasoned it with a mix of salt, pepper, garlic powder, and a touch of Montreal steak seasoning.

Initially, I was unsure about the process, but after following the instructions, the outcome was truly amazing. I rubbed a mixture of garlic, salt, and a seasoning blend called lemon pepper from Trader Joe's on the meat exactly as directed. After letting it sit for 3 hours, I had to briefly remove it from the oven to use it for something else. However, 45 minutes before serving, I put the meat back in at 375 degrees, and in the final 5 minutes, I added some marinated mushrooms that I had prepared myself, not store-bought. The result was fantastic. Thank you!

I had trouble getting my outdoor electric grill to heat up to the desired temperature. After waiting for 1 hour at 300 degrees less, I let it sit for another 2 hours on a chilly October day. Then I placed my potatoes on the preheated grill and added the roast, cooking for 40 minutes on a cast iron grill filled with water, onions, and spices. I removed all the gravy and placed the fat side of the roast directly on the grill for 10 minutes. With the flame-produced grill, I flipped the bone side down, causing the fat to ignite and create a hotter temperature. I then put my potatoes directly on the flame to give them a nice browned texture. After setting the plates, I let the roast sit before serving.

Absolutely perfect! I meticulously followed the instructions for a 7lb Prime Rib Roast, and my husband absolutely loved it! ?? Our son, who is a professional chef, raved about it as well. Fast forward to today, I had some leftover prime rib, so I sliced it thinly and set it aside. I then cooked some brown rice, fresh veggies in the wok, and whipped up a light orange sauce. Finally, I added the beef strips to the wok and gently stirred them with the warmed veggies. The result was incredibly tender, and we even have leftovers! My husband has already prepared his lunch for work tomorrow. I highly recommend this foolproof method!

I roasted the meat for 1.5 hours at 375 degrees. However, when I checked the internal temperature after letting it sit for 4 hours, it was only 120 degrees. I'm confident it will be delicious, but it needs more time in the oven to cook properly.

I recently cooked a 2lbs 13oz rib roast following the recipe directions to roast it at 375°F for 1 hour, then turning off the oven and checking it 2 hours later. Unfortunately, the roast ended up slightly overdone at 150 degrees. For a roast of this size (2 ribs), I suggest reducing the initial cooking time to 30 minutes, then turning off the oven for 2 hours before checking the temperature. Despite the slight overcooking, the roast was still delicious, especially when seasoned with The Spice House's English Prime Rib Rub. I highly recommend trying this recipe for a flavorful result.

Absolutely delicious! We prepared a 2.5 lb roast following some recommendations from a previous review. After cooking it for 30 minutes, we allowed it to rest in the oven for two hours with the oven turned off. Then we resumed cooking for an additional twenty minutes. When we checked the temperature and it was only 115, we put it back in the oven for another twenty minutes. Finally, it reached 145 and the taste was incredible! We will definitely be making this recipe again.

First time trying this recipe and I was a bit nervous about spending a lot of money on ingredients, but it turned out amazing! I followed the instructions closely, adjusting the cooking time for the first part to achieve a medium rare result. Served it with mashed potatoes and spinach. So delighted with how it turned out - extremely happy!

Worked perfectly as advertised, very tender results. I shortened the cooking time for the second round to 20 minutes for a 4.25-pound roast.

Make your Christmas feast effortless with these tips and tricks.

I have made this recipe a few times and decided to make it again this year. It is amazing! I followed the instructions exactly as written. Thank you, and I am confident it will be just as awesome this year!

Prepare your roast by allowing it to reach room temperature and seasoning it to your liking. Preheat your oven to 500 degrees Fahrenheit. Place the roast in the oven and cook for 5 minutes per pound. For example, a 7-pound roast would cook for 35 minutes. Once the cooking time is up, turn off the oven and resist the temptation to open the door for 2 hours for a perfectly cooked medium rare roast. Once you are comfortable with this method, you can adjust the cooking time by adding or subtracting a minute per pound to achieve your desired level of doneness. This technique yields consistently delicious results and is much preferred over other recipes.

This was hands down the best prime rib I've ever cooked. I had a smaller cut at 4 lbs, so I made some slight adjustments to the cooking times.

Consistently flawless results, no matter the scale.

I meticulously followed the instructions and was amazed by how flawless the outcome was! This method will be my go-to whenever I prepare a rib roast. Thank you for offering such an easy way to ensure a fantastic roast every time.

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