Best 6 Turn The Oven Off Prime Rib Roast Recipes
Prime rib roast is an impressive and flavorful dish that is perfect for special occasions or a Sunday dinner. The key to a perfect prime rib roast is to cook it slowly and evenly, and to turn the oven off before the roast is fully cooked. This allows the roast to continue cooking in the residual heat of the oven, resulting in a juicy and tender roast that is cooked to perfection. There are many different recipes for prime rib roast, but the basic steps are the same. First, the roast is seasoned with salt, pepper, and other herbs and spices. Then, it is roasted in a preheated oven until it reaches an internal temperature of 125 degrees Fahrenheit for medium-rare. Finally, the oven is turned off and the roast is allowed to rest for 20-30 minutes before carving.
Check out the recipes below so you can choose the best recipe for yourself!
ROAST PRIME RIB
The cooking method for this show-stopping roast may seem unconventional, but that's by design: Roasting at an initial high temperature sears the outside into a crust, then shutting off the oven and leaving the roast inside allows it to cook itself to the perfect medium rare. Use that time to whip up the creamy horseradish sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 2h25m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- For the prime rib: Preheat the oven to 500 degrees F. Put the butter, horseradish, peppercorns and 2 tablespoons salt in a medium bowl and stir until evenly combined. Slather the seasoned butter evenly over the top and sides of the roast (leave the bottom bare) and put on a rack set in a large roasting pan. Roast for 35 to 40 minutes (5 minutes per pound), then turn the oven off and let the roast sit inside the oven for 1 1/2 hours (do not open the oven door during this time). It should be dark golden brown on the outside and medium rare on the inside.
- For the sauce: Meanwhile, whisk the sour cream, horseradish, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl until well combined. Stir in the chives, cover and refrigerate until ready to serve.
- Cut the roast into 1-inch-thick slices and serve with the sauce.
PERFECT PRIME RIB
I saw this made on a video and my mouth was was watering! Prime Rib is so expensive I can't bear to ruin a cut, so here it is. Perfection!
Provided by pammyowl
Categories Winter
Time 5h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place rib roast on a plate and bring to room temperature, about 4 hours.
- Preheat an oven to 500 degrees F (260 degrees C).
- Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.
- Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.
- Tip*.
- Your cooking times will vary depending on the size of your prime rib roast. To calculate your cooking time, multiply the exact weight of the roast by 5. Round the resulting number to the nearest whole number. The rib is cooked at 500 degrees F for exactly that many minutes. For example, for a 6 pound roast: 6x5=30, so cooking time is 30 minutes. Turn the oven off and wait 2 hours before opening the oven door. Remove the prime rib and slice into the most perfectly medium-rare meat you've ever see.
Nutrition Facts : Calories 1920.4, Fat 164.4, SaturatedFat 70.6, Cholesterol 416.1, Sodium 296.7, Carbohydrate 1.1, Fiber 0.4, Protein 102.7
CHEF JOHN'S PERFECT PRIME RIB
This is a specific formula for achieving a perfectly pink prime rib cooked somewhere a shade under medium rare. To use this method you must have a full-sized, modern oven with a digital temperature setting that indicates when it is preheated. Older ovens with manual controls can vary greatly, and the doors may not have the proper insulation.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time 6h30m
Yield 4
Number Of Ingredients 5
Steps:
- Place rib roast on a plate and bring to room temperature, about 4 hours.
- Preheat an oven to 500 degrees F (260 degrees C).
- Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.
- Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.
Nutrition Facts : Calories 1756.9 calories, Carbohydrate 1 g, Cholesterol 361.6 mg, Fat 160.6 g, Fiber 0.4 g, Protein 72.5 g, SaturatedFat 69.5 g, Sodium 342.7 mg
OFF-OVEN ROAST BEEF
Provided by Sam Sifton
Categories dinner, one pot, main course
Time 2h30m
Yield 4 to 6 main courses, with leftovers for sandwiches
Number Of Ingredients 6
Steps:
- Remove roast from refrigerator. Preheat oven to 500 degrees.
- In a small bowl, mix together salt, pepper, garlic, olive oil and red-pepper flakes to create a kind of paste. Rub this all over the roast. Place beef in a roasting pan or cast-iron skillet, fat-side up, and put in oven. Cook undisturbed for 5 minutes per pound.
- Turn off oven. Do not open oven door. Leave roast to continue cooking, undisturbed, for two hours.
- After two hours, remove roast from oven. Slice and serve alongside, ideally, a watercress salad, some skillet-fried potatoes and a small tureen of Henry Bain sauce.
THE PERFECT PRIME RIB ROAST
This is the best prime rib I've ever eaten or made. I will not even order from a restaurant anymore. Add any other seasonings to your taste.
Provided by Luckyz Recipes
Categories Main Dish Recipes Roast Recipes
Time 4h25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place a rack inside a roasting pan.
- Mix garlic powder, onion powder, dill weed, pepper, and salt together in a bowl; rub onto roast, including the ribs. Place roast, rib-side down, onto rack in roasting pan.
- Bake roast in the preheated oven for 45 minutes. Turn off oven, keeping the door closed the entire time, and keep roast in oven for 3 hours. Turn oven back to 375 degrees F (190 degrees C) and cook roast until an internal temperature of 145 degrees F (65 degrees C) is reached, 30 minutes more.
Nutrition Facts : Calories 392.8 calories, Carbohydrate 0.9 g, Cholesterol 84.3 mg, Fat 32.9 g, Fiber 0.2 g, Protein 21.7 g, SaturatedFat 13.6 g, Sodium 449.9 mg, Sugar 0.2 g
TURN THE OVEN OFF! PRIME RIB ROAST
This roast is made on YOUR time schedule. Start it a couple hours ahead of your dinner party, finish it when you are ready for it. This is a family favorite NO FAIL ROAST recipe that has been shared throughout my very large family. I have used it on other roasts as well.
Provided by Viki Anderson
Categories Meat
Time 55m
Yield 1 roast
Number Of Ingredients 5
Steps:
- Any size roast.
- Rub with olive oil.
- Rub with Salt & Pepper to taste.
- Garlic Salt (I use fresh minced garlic).
- Preheat oven to 375°.
- Place beef (fat-side up on rack) in a roasting pan uncovered in oven for 1 hour AND THEN TURN OFF OVEN.
- DO NOT OPEN THE OVEN DOOR FOR ANYTHING!
- NO PEEKING!
- Before serving, turn oven back on to 300°.
- 45 minutes before serving the roast will be RARE DONE.
- 50 minutes before serving the roast will be MEDIUM DONE.
- 55 minutes before serving the roast will be WELL DONE.
- Take out of oven and let rest for 10-15 minutes before cutting.
- PERFECT EVERY TIME.
Tips:
- Choose high-quality prime rib roast with good marbling for optimal flavor and tenderness. - Prepare the roast by trimming excess fat and seasoning generously with salt and pepper, ensuring even distribution. - Preheat the oven to 450°F (230°C) and cook the roast for 15 minutes to sear and develop a flavorful crust. - Reduce the oven temperature to 325°F (160°C) and cook for 20 minutes per pound, using a meat thermometer to monitor the internal temperature. - Remove the roast from the oven when the internal temperature reaches 125°F (52°C) for rare, 135°F (57°C) for medium-rare, or 145°F (63°C) for medium. - Allow the roast to rest for 15-20 minutes before carving against the grain for tender, juicy slices. - Consider enhancing the flavor by adding herbs and aromatics like garlic, rosemary, or thyme to the roasting pan. - Experiment with different marinades or rubs to create unique flavor profiles, such as a garlic-herb marinade or a coffee-cocoa rub.Conclusion:
Mastering the art of cooking prime rib roast involves careful preparation, precise temperature control, and attentive monitoring. By following these tips and adjusting techniques based on your preferences, you can achieve a perfectly cooked roast that showcases the exceptional flavor and texture of this premium cut of beef. Whether you prefer a rare, medium-rare, or medium doneness, the reverse-sear method ensures a tender, juicy, and flavorful prime rib roast that will impress your family and guests. Elevate your culinary skills and create a memorable dining experience with this exceptional dish.
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