Best 3 How To Cook A Small Prime Rib Roast Closed Oven Method Recipes
Cooking a small prime rib roast in a closed oven is a fantastic way to achieve a juicy, flavorful, and tender result. This method allows the roast to cook evenly and retain its natural juices, resulting in a delectable dish that is perfect for special occasions or intimate gatherings. Whether you prefer a rare, medium-rare, or well-done roast, the closed oven method provides precise control over the cooking process, ensuring that your prime rib is cooked to perfection. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds tantalized.
Let's cook with our recipes!
HOW TO COOK A SMALL PRIME RIB ROAST (CLOSED OVEN METHOD)
This closed oven method will give you a beautifully crusted prime rib roast that's cooked to a perfect medium rare. This technique is ideal for smaller, 4 to 6 pound boneless rib roasts.
Provided by Kaylie
Categories dinner Main Course
Time 5h35m
Number Of Ingredients 3
Steps:
- Set the roast out at room temperature 3 hours prior to roasting.
- 30 minutes prior to roasting, Preheat the oven to 500 degrees.
- To determine the "active" roasting time (how long to roast the meat at 500 degrees Fahrenheit) multiply the weight (in pounds) of your roast by 5 minutes. Example: If your roast is 4 pounds, then 4 X 5 = 20 minutes of "active" roasting time. If roast is 4.5 pounds, then 4.5 x 5 = 22.5 minutes roasting time (I would round up to 23 minutes).
- Tie the roast with twine, making sure it's a uniform circumference.
- Generously season all sides of the roast with kosher salt and pepper.
- Place the roast on the roasting pan with a rack, fat side up. After 30 minutes of preheating the oven, place the pan on the middle rack. Shut the door and set your time for the active roasting time. Set a timer!
- When the timer goes off, turn off the oven. Set your timer for 2 hours and walk away! Do NOT open the oven door!
- Once the 2 hours is up, cut and serve right away.
Nutrition Facts : ServingSize 4 people, Calories 1353 kcal, Protein 62 g, Fat 121 g, SaturatedFat 50 g, Cholesterol 274 mg, Sodium 202 mg, UnsaturatedFat 56 g
CLASSIC PRIME RIB FOR A SMALL CROWD
This scaled-down version of the traditional holiday roast is incredibly easy to prepare. In addition to the beef, you need only red wine or stock, garlic, salt and pepper. Serve it for Sunday dinner alongside a pile of fluffy mashed potatoes and something green. If you're feeling ambitious, use the beef drippings to make Yorkshire pudding.
Provided by Mark Bittman
Categories dinner, easy, roasts, main course
Time 1h30m
Yield 6 servings or more
Number Of Ingredients 4
Steps:
- Bring the meat to room temperature by removing it from the refrigerator at least an hour before cooking, preferably two. (For a larger roast, make it three.) Preheat the oven to 450 degrees.
- Place the meat, bone side down, in a large roasting pan. Season it with salt and pepper. If you like garlic, peel the cloves and cut them into tiny slivers; use a boning or paring knife to poke small holes in the meat and insert the garlic into them.
- Place the roast in the oven and cook for 15 minutes, undisturbed. Turn the heat down to 350 degrees and continue to roast about 1 hour; check in several places with a meat thermometer. When no spot registers under 125 degrees (120 degrees if you like your meat really rare and your guests are of the same preference), the meat is rare; cook another 5 or 10 minutes if you like it more well done, then check again, but in no case should you let the temperature of the meat go above 155 degrees.
- Remove the meat from the oven. Pour off all but a few tablespoons of the fat, and place the roasting pan over a burner set to high. Add the liquid and cook, stirring and scraping up any brown bits, until it is reduced by half. Slice and serve the roast, splashing a little of the sauce on the meat platter and passing the rest at the table.
Nutrition Facts : @context http, Calories 1252, UnsaturatedFat 49 grams, Carbohydrate 2 grams, Fat 106 grams, Fiber 0 grams, Protein 62 grams, SaturatedFat 44 grams, Sodium 970 milligrams, Sugar 0 grams
EASY PRIME RIB ROAST
I'm new to cooking, and I recently purchased a rib-eye roast, and had no idea what it was. I put a few ingredients together and cooked it and to my surprise, it was the best prime rib I've ever had. I thought I would share it with you. Hope you enjoy!
Provided by TheGoddessGiGi
Categories Main Dish Recipes Roast Recipes
Time 4h50m
Yield 8
Number Of Ingredients 8
Steps:
- Mix garlic, rosemary, sage, thyme, salt, and pepper together in a small bowl. Pat garlic mixture over entire roast. Make an incision down the middle of the roast, keeping parallel with the bones. Place the roast in a plastic roasting bag and pour Worcestershire sauce and soy sauce into the bag, concentrating on the incision in the roast. Tie the bag and refrigerate roast to marinate, turning often, at least 2 hours.
- Remove roast from refrigerator and allow to come to room temperature, 1 to 2 hours. Remove roast from bag and discard marinade. Place roast, fat-side up, in a roasting pan.
- Preheat an oven to 500 degrees F (260 degrees C).
- Bake in the preheated oven for 15 minutes. Lower heat to 350 degrees F (175 degrees C) and continue cooking until an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let roast stand for 20 minutes before slicing.
Nutrition Facts : Calories 339.9 calories, Carbohydrate 2.9 g, Cholesterol 90.4 mg, Fat 21.8 g, Fiber 0.2 g, Protein 31 g, SaturatedFat 9.3 g, Sodium 636.6 mg, Sugar 1 g
Tips:
- To ensure the prime rib roast cooks evenly, let it rest at room temperature for about an hour before roasting. - Season the roast generously with salt and pepper, and any other desired seasonings, at least 30 minutes before cooking. - For a medium-rare roast, cook the roast for about 15-20 minutes per pound. For a medium roast, cook for about 20-25 minutes per pound. For a well-done roast, cook for about 25-30 minutes per pound. - Use a meat thermometer to check the internal temperature of the roast. For a medium-rare roast, the internal temperature should be 130-135°F. For a medium roast, the internal temperature should be 135-140°F. For a well-done roast, the internal temperature should be 140-145°F. - Let the roast rest for at least 15 minutes before carving. This will allow the juices to redistribute throughout the roast, resulting in a more tender and flavorful roast.Conclusion:
Cooking a small prime rib roast in a closed oven is a relatively simple process that can yield delicious and impressive results. By following the tips and instructions provided in this article, you can easily cook a perfect prime rib roast that will be the star of your next dinner party or special occasion meal. Remember to let the roast rest at room temperature before cooking, season it generously, and cook it to the desired internal temperature. With a little practice, you'll be able to cook a perfect prime rib roast every time.
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