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Roast Prime Rib of Beef

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A nearly foolproof and easy recipe for serving up a smashing Roasted Prime Rib for your special holiday dinner.

I love using this method for roasting prime rib. It is nearly foolproof but several factors must be kept in mind for you to make the perfect rib roast. First, the roast MUST be at room temperature for several hours before roasting. 6 or more hours is preferred. You have to have accurate oven temp here. If you are not sure if your oven is accurate, try to get an oven thermometer and test it before attempting to roast this beautiful piece of meat. Next, you will need a calculator. Nothing serious here but you will need to calculate the poundage of your roast by 5 minutes. Using the example above, we are going to do this recipe using a 5.75 pound rib roast with 2 ribs. This will feed approximately 4 adults.

Step 1

So, my roast is 5.75 lbs. x 5 minutes = 28.75 minutes. I will round up to 29 minutes and add 1 minute for the heat lost when opening the oven door. Keep this in the back of your mind for future reference.

Ingredients

  • 1 5.75 pound prime rib roast of beef (2 bones)

 

There are no measurements here.  Just generous amounts of the following:

 

Directions

  1. Preheat oven to 500 degrees F (this MUST be an accurate temp)
  2. Put roast, rib side down in roasting pan
  3. Mix the pepper and herbs in the butter until well combined.
  4. Spread the butter mixture over the entire surface of the prime rib. The more the better.
  5. Put the kosher salt over the entire surface of the butter. Be very GENEROUS. Use more than you think you should here. Most of the salt will run off and very little will remain on the meat. I can’t stress the “generous” enough.
  6. Put the roast in the 500 degree oven for 30 minutes as outlined in step 1. The time will be according to the size of your roast. After the 30 minutes, simply turn the oven off and walk away from it for 2 hours. Yup, just walk away. Do NOT open the door, fiddle with it or anything else. Pretend the roast does not exist.
  7. After 2 hours, remove the roast and LET SIT at least 15 min to allow it to rest before carving!
  8. Slice and serve. You can remove the rib bones for easier slicing and it also makes it easier to get 4 generous servings from the roast. Save the bones! Serve with au jus or Chef Ron Lock’s Spicy Horseradish Sauce etc. Whatever you like. You will surely love this method. You will get a succulent, moist roast between rare and medium rare. Perfect!

 

542 Comments

  1. Chef Ron, Is it possible to get a medium rare to medium well Prime Rib Roast using this method of cooking?

    Thanks,
    Joan Alkire

  2. Yes Joan, leave it in the oven longer than to 2 hours. Use an internal meat thermometer before putting the roast in the oven and position it so you can see the thermometer through the oven window with the light on. You can then bring the internal temp to where you want it to be. But please, do NOT open the oven door.

  3. Chef Ron,
    Does the time change with the weight of the prime?
    Cathy

  4. The resting time (2 hours with oven turned off) does not change. The time that you put it in the oven at 500 degrees F does change with the weight of the roast. You have to do the math to figure the time out. Example… Your rib roast weighs 14.75 pounds. You would take the weight of the roast times 5 minutes. So, 14.75×5 = 73.75. Round up to 74 minutes. Add 1 minute to that because when you open the oven to put the roast in, you will let out heat. So, you would roast that weight of roast for 75 minutes at 500 degrees, then you turn the oven off, leave the roast in and walk away. No opening the oven door, no peeking… nothing. :D

  5. I tried this method, it came out great but smoked up the kitchen pretty good!!

  6. Yes, it does smoke the kitchen up a bit David but it’s well worth it. I am very glad using this method was successful for you!

  7. Corrie Small says:

    Hello Chef Ron – this recipe looks soooo good – I think I will be making this for Sunday Lunch.. !!

  8. Chef Ron – Does the roasting pan need to have the rack in the bottom? Or should I place the roast directly onto the pan?

  9. You can do it either way Anita. There will be a lot of smoke initially but don’t worry about that. I personally leave the rack in the pan.

  10. You wouldn’t happen to have a good horseradish recipe you could tag on here would you? I absolutely LOVE the horseradish that comes with prime rib and would love to accompany this with a good compliment to dip it in.

  11. how long for medium well

  12. I just posted my sauce Shawn. You can find it at http://chefronlock.com/recipes/chef-ron-locks-spicy-horseradish-sauce/

  13. Millie, use a meat thermometer before putting it in the oven at 500. After the 2 hour resting time, check the thermometer for the temps. Leave it in the oven until it reaches the temp you want. DO NOT OPEN THE OVEN door. Position the thermometer in the roast so you can see it from the window of the oven with the light on.

  14. This sounds so delicious! I was just given Herbs de Provence from Provence! I can’t wait to use it! Does the roast have to have bones? Does anything change if it is boneless? I’m assuming a boneless 5.75 lb roast would not cook at 500 for 30 minutes.

  15. What would I do with a family that some like it cooked all different ways if the oven door has to be kept closed?

  16. I cook this every Christmas, same as Chef, but I cut pockets and insert fresh garlic cloves! I salt after the meat rests when cooked!

  17. Can this method & recipe be used on other cuts of beef?

  18. Yes Nora! It is generally the most successful with larger cuts, such as beef roasts etc.

  19. Penny, I’ve done it with the garlic cloves as well. Delish! There are other seasoning options out there other than the herbed butter I suggested. It’s ALL good!

  20. Honestly Tina, if this is the case with all different temp needs, I would find another cooking method for this expensive cut of meat. I would probably find a more traditional roasting plan where you could control the temperatures more easily.

  21. Actually it would cook at 500 degrees for 30 minutes. Now, as far as leaving a boneless in for 2 hours I might rethink that. I would find a reliable oven proof meat thermometer and insert it into the roast before putting it into the oven at 500. I’d position the roast so I could view the thermometer through the oven window with the light on and check the temperature about every 1/2 hour. Do NOT open the oven door. When it gets to the temp you want, then just take the roast out and you are ready for dinner!

  22. What is the internal temperature of a medium rare roast?

  23. How long or what is the equation or what would be the ideal temp to achieve medium well?

  24. James, you will probably want to use an internal, oven proof meat thermometer to gauge the doneness for Medium well. Insert the thermometer into the roast before putting it into the oven. Position it in the oven so you can see the thermometer through the window with the light on. Do NOT open the door. Here are some temperature guidelines for you, Rare 120 to 125 degrees F – Medium Rare 130 to 135 degrees F – Medium 140 to 145 degrees F – Medium Well 150 to 155 degrees F – Well Done 160 degrees F and above

  25. Katie, you will probably want to use an internal, oven proof meat thermometer to gauge the doneness for Medium well. Insert the thermometer into the roast before putting it into the oven. Position it in the oven so you can see the thermometer through the window with the light on. Do NOT open the door. Here are some temperature guidelines for you, Rare 120 to 125 degrees F – Medium Rare 130 to 135 degrees F – Medium 140 to 145 degrees F – Medium Well 150 to 155 degrees F – Well Done 160 degrees F and above

  26. How would you calculate the size of the roast for a larger party? How many bones, etc? Would this affect resting time? I’m expecting a minimum of 8 adults, no kids, but healthy meat eaters. We are from Texas after all!! Thanks!

  27. Ron, this is the method I learned for a whole beef loin, which my meat counter guy trims, tieds seasons for me free of charge. It is wonderful, A family favorite. I have a killer sauce Gorgonzola , from a Ina Garden recipe that everyone loves, , on everything, Weber Grill has one too that we like just as well that is lower in calories. I can share if any one wants it.

  28. does this work the same way if I am cooking 2 roasts at the same time? I am feeding 15 so would have potentially 2 7-8 lb roasts. Would the original calculation hold? In this case it would be 15lbs X 5 mins for 75mins of cooking time at 500?

  29. Does this method work equally in gas or electric ovens. Where a gas oven is vented it will cool faster. And is there a timing difference with boneless versus bone it? I usually do a 18 lb prime for Christmas that is boneless. Thanks

  30. Can this be done in a roaster oven

  31. Can this be done in a roaster oven?

  32. Does the roast have to be covered.

  33. Hi Kellie! The general rule of thumb for a standing rib roast (ribs in) is that 1 rib will feed 2 people. You have healthy eaters so I’d say 1 rib per person which would be 8 ribs total. The standing rib roast only has 7 bones. If it was me, I would get the 7 boned roast or about 14 pounds more or less. I say this because you indicated healthy eaters. 4 ribs would be the standard cut or between 8 and 10 pounds. If in doubt, ask your butcher. He will steer you in the right direction. Have a wonderful holiday with friends and family Kellie!

  34. Hi Bea! Thank you for commenting and the tip on the beef tenderloin. I love Gorgonzola sauces. Feel free to share it on my Facebook page at Have a great holiday season!

  35. Yes Alison. Your calculation is correct but add 1 minute of time to that, or 76 minutes to account for the time you have the oven door open. Since you are doing 2 of them; I would also put an oven proof meat thermometer in each to insure they are both cooking evenly and come to the temps you want them at. Remember, no opening the door! :D

  36. The roast is uncovered Joan!

  37. You can use this method with boneless Dan. This method works in either gas or electric ovens. In your case, I would use this method but insert a meat thermometer into the roast before putting it into the oven. Be sure to place the thermometer where you can see it from the oven window with the light on. And remember… do NOT open the oven door. Enjoy your holiday Dan!

  38. Are you talking about something like a toaster oven type of cooking appliance? I would not attempt this method in one of those appliances. I do not know how reliable the heating is on them.

  39. Are you talking about something like a toaster oven type of cooking appliance? I would not attempt this method in one of those appliances. I do not know how reliable the heating is on them. Actually I just Googled for an actual description of a roaster oven. I am not familiar with them at all but from the way they are designed, I would not do this recipe in a roaster oven.

  40. If I want the roast medium wouldn’t I take it out before the thermometer read 140 because doesn’t the tmeo go up while it rests? Thanx

  41. Chef Ron , Would heating and cooking using broil instead of standard oven settings work as well ?

  42. No because the roast is actually resting while it’s in the oven Tami. However, if you have a thermometer in the roast and it hits the temp you want, take it out and don’t worry about the time.

  43. Probably not Warren. You will wind up with a scorched surface on the roast from the broiler for that length of time. The cooking would be very uneven.

  44. Does it ho on the bottom rack or middle rack in oven

  45. Hi Chef Ron Lock

    Wow…what a lot of different methods to cook prime rib/roasts! I never have a prob…use the old fashioned method…just pure instinct…and make sure it warms before putting in the oven…and a long …slow…cook…after awhile…one gets used to how it will be…juicy and tender…and flavour goodness..no thermometers needed… ;-)

  46. Tina/Chef Ron: I would suggest cooking your prime rib rare to medium rare always. about 1/2hour before it’s done make a big pot of au jus. after slicing the meat you can place a slice for someone that prefers their meat cooked longer in the au jus to cook a little more. I personally think a choice cut like this should be eaten more on the rare side. my in laws eat EVERYTHING we’ll done. we do a prime rib at Christmas every year and I do this. a lot of time the au jus will take the red/raw look out of the meat but keep it tender. I’ll serve it that way which really ends up being medium rare but since it looks well done no one complains and in fact raves at how juicy and tender it is. they don’t realize they’re actually eating it the way it should be eaten, not well done!

  47. ChefRonLock can this method work with a boneless roast also

  48. Ron my mother used this method successfully for years. I might suggest that you add a bit about resting the cooked roast for at least 15 minutes before carving, maybe longer. Many people are not aware of this very necessary step. Cheers.

  49. if you want to use the juice for au jus, doesnt the large amount of salt ruin that?

  50. You can also bake a turkey about 10-12 pounds that way. I put half to a cup of water @ 500 degrees for 1 hour, Then turn oven completely off and don’t open oven door no matter what. When oven cools(several hours) overnight remove the turkey. Your turkey will be completely cooked, moist and tender. There will be lots of turkey broth too. I look forward to cooking a prime rib this way. Sometimes when something sounds simple…it is!

  51. Will this work for leg of lamb?

  52. how cooked will the roast be using the 5 minute and 2 hour rule, rare, medium, well?

  53. WHY do you save the bones? LOL…

  54. Will this work with a gas oven. I wouldn’t think it would stay as warm for cooking, once it is turned off. Thank ou.

  55. I have used a similar method with my kamado grill, gives a nice smoky flavor without smoking up the kitchen

  56. That sounds wonderful Tom and appreciating you stopping by my site! Happy holidays!

  57. Indeed Margo! I have used that method as well for Turkey, but I still usually go the old fashioned way with one of my favorite recipes. I appreciate you stopping by my site! Happy holidays!

  58. That is a good point and I thought I mentioned that at the end of the recipe but if not, I will modify as 15 min is how long I usually let it rest. Thank you and appreciate you stopping by my site! Happy holidays!

  59. There are indeed many different ways to get a good Prime Rib. I just submit mine here for anyone who might want to try a different way. I do thank you for your comment Heather and appreciate you stopping by my site! Happy holidays!

  60. They are great in other recipes Viki such as soup.

  61. It will be rare to medium rare Mike.

  62. Yes it will Valerie although I have never done my lamb this way. I would research it a bit before adopting this method for lamb.

  63. I am going to try this tomorrow, however I have the same concern as dan did above. It seems that with the large vent on my gas stove, that it will cool faster. Wish me luck!

  64. Do I cover the roast? and do I put it on the middle rack?

  65. Phillysportsfanbill says:

    Chef Ron,
    A friend shared the Prime Rib Recipe on FB and that prompted me to join. The picture had me watering at the mouth .I noticed that you don’t give any measurements for the ingredients.I wish that gave us (me) a ballpark figure so we know what to use a a base.

    Thank You
    Bill

  66. Chef Ron ~

    I usually make Yorkshire pudding with the drippings of the prime rib. Would the drippings be too salty to use with this method? Or would it be too salty to use for au jus?

    Thanks!

  67. I have a gas oven with a fan that starts removing the heat as soon as the oven is turned off. Tried this with a pork loin one time and it was really raw. I wish it would work for me.

  68. Linda, my suggestion would be to not turn the oven completely off. Leave it on the lowest setting you can which will offset the heat loss. That said, use a meat thermometer in the roast. One you can see from the oven window so that you can tell what temperature the roast is at.

  69. This is going to be a “to taste” thing Kathi. If it’s too salty, you can make your own au jus. I may post a recipe for it. Other people have asked the same question.

  70. Which ingredients are you referring to Bill? The butter, herbs de provence and salt all depend upon the size of the roast you will be cooking. There is no measurement for the Kosher salt. For the butter, you will need enough to cover the surface of the roast. I do a thin coating so for a 6 lb. roast I would say about a stick or a stick and 1/2 of butter softened. On the herbs, start with 2 teaspoons and taste it. If too strong, add more butter. If too mild, add more spice.

  71. The roast is uncovered and it put on the middle rack Belen.

  72. Put the oven on the lowest temp possible and leave it on. That should help with the venting problem Jeannie.

  73. Leave the oven on the lowest setting then Marie. The lowest temp possible. That should circumvent the heat loss.

  74. You will need to taste it Susie. For some it’s too salty. For others not so much. It also depends upon what and how much other liquid you will be using.

  75. Yes it will Steve.

  76. What are Herbs de Provence and where can I find them?

  77. Yes Bryan, very good suggestions. The problem I have with answering these questions is that I do not know if folks plan on using the au jus. But yes, excellent suggestion and than you for posting it.

  78. I use the middle rack Tina.

  79. Herbs de Provence is a blend of different herbs creating a wonderful and aromatic seasoning. You can generally find it in most major supermarkets in the spice section Stan. You can also make your own. Here is a link to my recipe for it http://chefronlock.com/recipes/herbs-de-provence/

  80. Hi Chef Ron – Can the convection option be used?

  81. Chef Ron……..I have used this method a few times and the roast comes out a perfect medium rare but we found that the meat is only luke-warm at the most. We have a gas oven (no fan). Any suggestions that will keep our roast this perfect med-rare but warmer interior?

  82. I have two pieces of prime rib that equals 18 lbs with no ribs. Do I calculate the time the same way?

  83. I have used this way for years but I only leave it in oven 1 hr. Always rare in middle and cooked more as you slice. Elet . oven great for EYE also

  84. Hi Mary! Thanks for sharing your method! I hope you and your family have a wonderful Holiday!

  85. Is there any value to running the convection fan?

  86. I cooked a 5.58 lb rib roast yesterday. For my rub I used two sticks of butter and about half of the herb mixture you have on your web and it turned out excellent and everyone loved it . The center was medium rare and the outer part was well. I used your spicy sauce. Next time I am going to add more horseradish and less sour cream. But again it was wonderful and everyone was asking for the recipe. The smell in the house you could use as air deodorant.

  87. Allowing for shrinkage and bones, this still sounds like a huge serving.

  88. Chef Ron,

    I just discovered you on FaceBook. I have learned so much from just this one post. Thank you. I hope to be trying a roast soon.

    Claudia

  89. Thank you for the kind comments Claudia! Glad to have you here. If you have questions, don’t hesitate to ask. Hope you and your family have a wonderful Holiday Season!

  90. Yes, it is on the generous side serving wise and a lot depends upon what your side dishes are and if you plan on serving a second entree’ item such as fish etc.

  91. So happy the roast met with such success in your household Prhurt! I also love the fact that you are adapting to your own tastes. It’s what the love of good food and cooking is all about! Happy Holidays!

  92. Chuck, I don’t have a convection oven but my minimal understanding of them is that the heat is evenly distributed for even browning. In this particular recipe I don’t see of any particular value in that aspect of it. Perhaps people with more knowledge of convection cooking will chime in.

  93. Kathy, instead of turning the oven off completely during the 2 hour resting time, try the lowest setting on the oven. This may help keep the internal temperature warm without too much additional cooking.

  94. Lynne, I am just not positive the convection process will be of any benefit here. I have limited knowledge of convection cooking and my understanding is that it circulates heat helping with more even cooking and browning. I don’t see a lot of additional benefits it would add in this recipe but I’m hoping someone with more knowledge about this process will chime in.

  95. Yes Jenny, place them on the roasting pan parallel to one another leaving about 3/4 to 1 inch of space between them for air circulation. As in any recipe, if there is a variation (in this case 2 roasts), there are no guarantees. But you should be just fine using the same method with it.

  96. Hi Chef,

    Every year I make a prime rib for Xmas and every year I “pray” it will come out perfect. I am getting better at the standard way of cooking the meat but will now try this method so I don’t have to “pray”! Happy Holidays!

  97. Leaving the meat out at room temperature for 6 hours? I had been told never to leave food out more than two hours whether it’s raw or cooked. That it has to be over 160 deg or under 38. Any fear or precautions for food poisoning?

  98. Chef Ron, I always do Yorkshire Pudding. In this case and it sounds wonderful, I would have to re-heat the oven and then bake, first at 450 for @15 minutes, then 350 for 15 minutes. Will the roast get cold? What if I tent it with aluminum foil? What if I took it out before 2 hours and tent it? Can you suggest anything so I can use this recipe?

  99. Chef Ron,

    Will my roast over-cook if my oven is commercial and holds the heat for a very long time?

  100. maryellen Lacharite says:

    do you add liquid to the bottom of the pan to make gravy or do you have to do it by itself?

  101. Chef Ron: What herbs do you use in your Herbs de Provence ? Thanx in advance.

  102. Chris Willis says:

    I love to boil prime rib bones to make a meaty beef broth, then using some of that as a base for the best French Onion Soup ever!

  103. There has to be a way to do this that doesn’t smell up the whole house for days.

  104. You people who are posting about cooking a prime rib to medium well to well done are absolutely killing this piece of meat. Whether you use this wonderful method by Chef Lock or the usual method of cooking long & low (325), you are cooking the flavor & juices right out of this expensive piece of meat. A little ‘pink’ in your prime rib has much better taste results. Trust me on this… or go purchase a cheaper cut of meat that you are going to cook until it is brown all the way through.

    Merry Christmas to all!

  105. OMG. Perfect! If I posted my picture of our rib roast it would look exactly like yours. Awesome recipe. I will never ever cook it any other way! One question. If I had 3 or 4 5.5lbs each, can I do it the same way?

  106. I always have the butcher cut off the bones but then tie them back on for roasting…then we have an easy to slice roast and flavorful bones for those that like to gnaw on them…

  107. I’ve heard of this method 30 yrs ago…my mother used to to do this, but I don’t have a window on my oven door?…so how can i read the thermometer without opening the door…also my friend has a convection oven…would that change anything?

  108. Will this recipe work for a big roast like 7 bone without the bone. Tied and trimmed?

  109. Hi Chef Ron,

    Since this seems to create a lot of smoke due to the initial high heat and drippings hitting the bottom of the pan, would it affect the cooking method if water was placed in the bottom of the pan, under the rack as a precaution?

    Thanks!!

  110. Hi Chef , was wondering if this method would work in the set it and forget it machine? Basically it is a rotisserie. Temp can go to 500 not sure if it’s as air tight as an oven.

  111. You say “the roast MUST be at room temperature for several hours before roasting. 6 or more hours is preferred. ” Isn’t leaving a raw (or cooked) roast out like that against all of the food safety rules? I also presume you have the roast inside of some covered container or bag?

  112. Nancy Williams says:

    What do one use the bones for…..broth?

  113. I love this method, I have used it in the past and the meat was cooked to perfection. It was juicy, tender and delish.

  114. does this work with pork roasts?

  115. Chef Ron-

    This sounds great. If j cooked it exactly how you say but I was going to cook it a whole day before to bring it somewhere with me, how would I store it to remain very tender.

  116. A boneless roast will cook faster…do you have an estimate on how long to cook one…I have never had any luck with meat thermometers

  117. Could you do this on a propane grill? I only have one oven these days. (How does one work with that?) Would like to use for potatoes or vegetables. Plus not smoking up kitchen, but smoking up roast? Could get initial temp to 500 but airtight enough for remaining time?

  118. Hi Anne! I think using a grill would be similar to smoking the roast. I have no experience using a propane grill with this kind of roast. I’d be willing to give it a try though. I’d say if you are going to do it; try to get the temp to 500 and follow the recipe as best you can. I would certainly do a temp check on it with a thermometer though.

  119. Andrea, the best advice I can give you is to use a reliable thermometer, or, use you own best guess. You don’t want the roast to be dried out, that’s for sure. Maybe cut 30 minutes off of the 2 hour resting time. That is the best “guess” I can give you.

  120. Refrigerate it Amanda in a well covered container. Warm it slowly in the oven when you get to your destination. The other alternative is to make some au jus and allow the individual prime rib steaks to slowly warm up in warm au jus.

  121. Yes, this will work with other roasts besides beef Wanda.

  122. Thank you for the feedback Linda. I appreciate it!

  123. You can use the bones for broth Nancy but my favorite is to make a big pot of soup with them.

  124. Mark, I loosely tend the roast with foil while bringing it to room temp. I have been using this same method for years with no issues and never heard of anyone having issues using this method. Bacteria will not penetrate the interior of a roast this size in 6 hours. The roast will already have bacteria on it, left out or not. The temperature will eliminate it.

  125. I’m not sure Shirlee. It might. If there is an 800 number on the machine I’d call them and ask if this method would work in that type of machine. You could always rotisserie it per manufactures directions instead of using this method.

  126. It might Jennifer. It might help reduce the amount of smoke. I’ve never used the water method but it might be worth a try.

  127. Yes it will Tina but I’d use a thermometer in a boneless to make sure it does not overcook. Boneless tend to roast faster than bone in.

  128. I’ve had a few questions regarding the convection oven. I do not know if using the convection has any benefits on this type of recipe Malcolm. I have very little experience using the convection oven but I don’t really see any additional benefits using it over a regular oven. I don’t see anything negative about using it either. For the thermometer, you simply will not be able to use the thermometer then Malcolm. It will be of no use to you if you can’t see it.

  129. A lot of people do the same Sharon! Thanks for posting the tip!

  130. Yes Aprile but line the roasts up facing each other parallel. Arrange so the bones look like hands praying. That will give enough distance between the roasts to let the air circulate properly.

  131. I have tried many things over the years BillyC about the smoke. A lot of people have had a lot of their own ideas as well. I have not had any of the tips I’ve tried help all that much. Some may help a little but not enough to make a huge difference. The best thing I’ve found is to start with a clean oven. Hopefully your oven is self cleaning too.

  132. Indeed it is good eats Chris.

  133. Dawn, the recipe can be found here http://chefronlock.com/recipes/herbs-de-provence/

  134. I don’t use gravy with my prime rib MaryEllen, I use a horseradish sauce. If you want to utilize the pan drippings, yes you would add water and prepare the au jus or gravy the way you normally would from any roast that you would make.

  135. Define “for a very long time” Joyce. Obviously if the commercial grade oven holds the 500 degree heat for 2 hours the roast will over cook… But I’m sure that’s not the case. Do you have any idea how long it takes for the oven to cool down from 500?

  136. You are only talking 30 minutes Jessica. I’d tent it loosely and cook your Yorkshire. Put the oven on the lowest temp and then just slowly bring the roast back to warm. The other method could be to slice the roast and quickly sear it in a skillet on the stove. Just a real quick sear mind you, not enough to cook it or dry it out. A few seconds on each side max.

  137. Rick, I’m just going by my own experience here. Bacteria is on the roast to begin with, whether you leave it out or not. Air borne bacteria will not penetrate the center of a cut of meat this large. The high temperature will eliminate the bacteria on the surface. I and many other people have used this method for years with no issues. Nor have I heard of anyone having problems from eating meat prepared this way.

  138. Jocelyn, please let me know how this turns out for you!

  139. Put roast on a rack and pour 2 cups of water in the bottom of you deep pan. This keeps your oven from smoking so all you get is a perfect roast and a wonderful aroma in your house. No smoke;) Great recipe thanx ;)

  140. My Auntie made a prime rib for Christmas one year when I was little. It was rock salt and mustard covered, and boy it was good. Do you have a recipe for that somewhere?

  141. I have a convection setting with the use of an internal thermometer, will this work with convection setting on a gas oven?

  142. Chef Ron what should the temp. be for a med. well roast?

  143. Chef Ron, cooked this bad boy yesterday for family dinner and all I can say is WOW!!! Best tasting rib roast ever. Did have to scrape some of the salt off, but once I got beyond that, look out. Oh so tender and juicy. Even sister-in-law and mom-in-law liked it and they are well done meat eaters. Thanks for the recipe.

  144. Since I only have one oven how do i cook the sides if i cant open the door for two hours? Sounds great! Im gonna try this but i need to cook other things in the over ,

  145. Becky, my suggestion would be to utilize the microwave if possible for some of the work. You can rewarm the oven on a low temp, and slowly warm the roast. You can make au jus on the stove top, slice the roast into serving pieces and slowly warm the roast that way as well. Hope this works out for you and hope you have a fantastic Holiday!

  146. Woo Hoo Retired Ed!!! I love to hear success stories like this. I am very happy you and your family enjoyed this recipe! Thank you so much for posting your experience and your kind comments. Have a great Holiday!

  147. Kendall, you can leave it longer but I’d use a meat thermometer visible from the oven widow to make sure the temp is where you want it. Insert it before you put the roast in the oven and no door opening! :D

  148. It should be fine Judybell. I’d keep an eye on the thermometer tho’ because it is my understanding the convection setting circulates the air better.

  149. I don’t have that recipe Smogzilla but have tried it on more than 1 occasion. If I recall correctly it was slow roasted at a lower temp and then blasted at a high temp towards the end of cooking time. Sorry I can’t be more help with this. Best of luck to you on this one and have a happy and safe Holiday!

  150. Do we cook it with the lid on the roasting pan?

  151. Thank you for the tip Rose. And thank you for the kind comment regarding the recipe! I hope you have a great Holiday!

  152. Brad, you do not put a lid on it. Put it in the oven uncovered. Have a great Holiday!

  153. Chef,
    My mother cooked her roasts similar, she kept in oven for 3 1/2 hrs, cooked @400 degrees for first 30mins. However, since roasts come in many sizes, it was difficult to determine if it would come out right. So the 5 , minute rule will really help! Wold the 400 vs 500 degrees work if I kept it in oven longer?

  154. Can this be done on the barbeque?

    I can get mine to 500 degrees no problem. Then I can transfer it to a regular oven to continue cooking. This was we don’t get the smoke!

  155. I always use a sham, I will roast it at 250 degrees for every lb, add 30 minutes then hold at 115 degrees for at least 6 hours, I find it comes out more tender and can even take the cap of and leave roast holding while I make ajus out of the drippings. I believe your system works for the home cook, because the 500 sears it and turning the oven off finishes like a slow cooker, bur I find mine just a bit more tender and the ajus is ready.

  156. I meant to say 10 minutes for every lb, sorry.

  157. Chef Ron,
    Thank you so much for the recipe! I’ve always been intimidated by prime rib—but can’t wait to try now! And thank you for all of your patience in answering all of the questions. I’m going to go look for you on facebook now! Merry Christmas!

  158. My dad uses this method and it’s perfect everytime. Only one exception, when he orders it from the butcher, he asks them to cut the ribs from the meat and bind them back together with ties.

  159. A lot of people order from the butcher that way Michele. So happy you all enjoy this method!

  160. Thank you for the kind comment Janet! Happy to have you on Facebook with us! If you don’t know where it is, you’ll find me at http://www.facebook.com/TheChefRonLock Look forward to seeing you there. You and your family have a great holiday!

  161. Chef Ron, Can you make this prime rib in a roaster oven? I make so many other dishes as well as bread, so my oven usually pretty full.

  162. I will be doing two 7# prime rib…..what position should the oven rack be in??

  163. Sorry, another question……do I figure time @ 500 degrees for 14# or just 7#….want to eat at 6:00 p.m. I think that would mean 1 hour @ 500 and then leave for two hours….so I’m thinking the roast goes in at 3:00……correct??

  164. Will this method work for any other types of roasts? Maybe a loin of pork or leg of lamb?

  165. Please forgive a question that is not related to your Prime rib roast.

    I am “spice ignorant” and living alone, am afraid to purchase spices for if I don’t like them I really don’t like the idea of throwing them out (plus the cost)

    Could you point me in the right direction, where I could learn about spices, whether they are strong or mild etc. I am allergic to pepper, or to be more precise, capsaicin so I avoid anything in that family. I have been cooking with garlic, onions and mushrooms but really wish to expand my taste buds.

    Any and all suggestions would be appreciated.

    Thank you.

  166. Hi Janis! Thanks for stopping by. I think the best place to start is the link I am posting. It is a very easy site to navigate and understand. Check this out because I think it’s a great place for you to start. http://www.foodsubs.com/Spice.html

  167. It sure will Janis, as long as the meat has the density of a roast. Both pork loin and leg of lamb would do well with this method.

  168. Bonnie, I’ll reply to both your comments on this one post. Place the prime ribs parallel to one another with the racks facing each other, like two hand praying. This will allow proper circulation of the heat. You will roast them at 500 for 36 minutes, assuming you want them medium rare. Since you are doing 2 you can leave it in a bit longer if you want more doneness. Since you are doing 2, I would use a meat thermometer if possible.

  169. THANK YOU, THANK YOU. THANK YOU..

  170. Will this method work with a bone-in new york roast? or would I have use a different time computation?

  171. I use a digital thermometer, so I can read the temp easier(on top of counter) or set the alarm to go off when proper temp is reached.. Thermometers make cooking primer rib fool proof. Happy Holidays to you Chef!

  172. Thanks for your recipe. I have used this technique without the butter for a few years now and everyone LOVES the prime rib dinners I cook. For medium rare, I use 6 minutes/lb. Don’t doubt it, try it, it works!

  173. What if you don’t have a window in your oven and can’t see the thermometer and have you tried this with the New Wave?

  174. Sounds delicious, but seriously, did you really need a calculator to multiply 5.75 lbs X 5 minutes per pound? This worries me greatly :(

    I could round that off in my head to 30 minutes then take off a minute for the .25 less than 6 lbs, and I’m a lit major.

    Carry on!

  175. Chef Ron,
    This looked like the best and easiest method for me and my family for our Christmas dinner. It was an early one since one of my children would not be able to spend it with us. So we had an early Christmas dinner. I had it all prepared! Preheated oven to 500, prime rib covered with all the fixings and time all figured out for the size of prime rib I had. I put the roast in and it was to be in for 24 min then turn off the oven. right? Well, to my surprise, 9 min into the 24 min the power on my block went out! I cried to say the least, a lot…here I had spent all this money on my 1st prime rib in 46 years and was cooking one for the first time and my power goes out! It was out for 20+ min and finally came back on. I never opened the oven and didn’t know what to do. when the power came back on, I turned the oven back on to 500 and it started at 290…I knew it was a disaster at that point. I went ahead and got it back up to 500 and then left it in for another 14 min and turned the oven off and then left it alone for another hour and 45 min….needless to say, even though it started out with a crying episode, it turned out great….not as rare as I had hopped, but everyone loved it :)
    Thank you for the amazing recipe, but I just might have to wait another 46 years before I try my 2nd prime rib…way too stressful for such an easy method :/
    Wishing you and your loved ones a Very Merry Christmas and a Happy New Year!

  176. Rowena Tebaldi says:

    Hi ChefRonLock., I season my Prime Rib uncovered in the refrigerator overnight (to 24 hrs) prior to baking. Pre-heat the oven to 500 degrees, bake it for 30 minutes for 500 degrees then lower the temperature to 300 till the internal temperature reaches 135 degrees (will this be 30 minutes per lb?). I cover the roast, pan and all with double heavy duty foil, put it inside a padded cooler if available, and let it rest for 30 minutes to 1 1/2 hr before slicing. If I use a regular cut roast beef, should I lower the temperature to 275? I’m afraid my older sister is used to the slow baking process per lbs and no resting time (which I find dry). I like to try your method – my sister might not. she’s even skeptical about my method of starting it @ 500 degrees for 30 minutes. I’m all for new methods….. (and then she puts it under a heating lamp). We serve at least 75 guest on Christmas day. And this is just one of the food on the table. Tell me what to do…. please…… ( she took culinary arts while taking Medical Technology in college, I got my gift from family genes :-) )

  177. Mr, Ron,
    Can you use a regular ROASTING Pan to cook this roast in. The ELECT, kind that you put the meat in and set the dail and not the oven ?????????????

  178. julie davidson says:

    do you have a recipe for sautéed mushrooms to go with this?

  179. Uncovered?

  180. Greg The Hammer says:

    Been fling this for years, but I use 350 for an hour, and still leave the oven closed until served. Perfect every time.

  181. It’s even better it you cover the roast with Mayonnaise instead of butter, Then season with sea salt (alot) cracked black pepper, rosemary and thyme. The mayo melts away and leaves a herb crust. You can also cut the time the oven is on by 10% to get a rare roast. Try the mayo crust, it’s amazing.

  182. Thanks for your response ! Change of plan on roast…12# whole roast with ribs cut off and tied back on…..70 minutes @ 500?? and placement of oven rack please……and should I place meat thermometer in center of roast? I can’t tell you how much I appreciate your help with this…..I know of someone else who has tried this method and raves about it!
    Thank you so much for your advice!!!! Merry Christmas

  183. Yes, that will work Maureen! You may have to do some calculation or use a meat thermometer but it will certainly work. Enjoy and have a great holiday!

  184. Derek, I can’t guarantee it will work as well on the grill because I have never done it. I would imagine it would work that way if it went straight into the oven. I’d leave it in for some additional time, maybe 15-20 minutes because the roast will cool quickly once removed from the heat source.

  185. Mark, thank you so much for posting your roasting method. So glad you stopped in and commented. You have a wonderful Holiday season!

  186. No problem Mark! :D

  187. Hi Chef, you should use the real title…for it is not a Prime Rib….it is a rib roast….

    Enjoy and have a Merry Christmas and a Happy New Year.

    Chef Edmund, cec

  188. I have never done this in a roaster oven Teresa. I’m guessing the smoke and the juices would maybe overwhelm a roaster oven. I’m hoping someone reading this thread will have some comments and direction for those of you that need to use the roaster oven. I haven’t even been able to find a recipe for this roast using a roaster oven to give you help on it. Wish I could be of more help here.

  189. Norm, I have used this method with other types of roasts. I see no reason this would not work with your NY Roast.

  190. Yep Nancy and thank you so much for sharing this. You have a great Holiday!

  191. Darlene, thanks so much for stopping by and commenting. You input is invaluable to me, and to others reading the thread. Happy Holidays to you and your family!

  192. Catherine, try to find a good digital thermometer that you can read from the countertop or somewhere close to the oven.

  193. Amy, I have no idea why it would worry you that someone would use a calculator for math calculations. Thanks for stopping in and I hope you and your family have a wonderful Holiday Season!

  194. What a story Denise! It did have a happy ending!!! You and your family have a wonderful Holiday Denise!

  195. Honestly Rowena, serving that many people the perfect prime rib is a huge undertaking. For this type of meal, I would not try a new method. I would go with something I have tried before and proven to be successful. For the regular roast beef question, the method is good. I would use a thermometer on the roast and remove it when the desired temp is reached. Best of luck to you and have a fantastic Holiday. Please do let me know how all this goes or you and what you wound up doing. I think you need to feel comfortable and enjoy the day, not worry about the cooking method :D

  196. HOw long if you don’t want it pink?

  197. If serving 12-15 people for this recipe should I do 2 smaller roasts or just one large?

  198. Greetings Chef,

    I just picked up a 16 pound Prime ready to give this a whirl. Going to start my dry aging tomorrow morning, and gather up the herbs, and butter. I can not wait to see how this turns out. :)

    Do you have any other tips when using dry aged prime with this recipe? Or follow as written.

    16# boneless Prime

  199. Chef Ron…

    could you please tell me how to make the au jus…thanks

  200. I cook prime rib by this recipe every year; approximately 15 lb roast. If someone prefers not rare he an increased cooking time to 6 or 7 minutes instead of the 5 minutes per lb. Most delicious roast ever..glad someone asked question about cooking two small roasts at same time in same oven==have always wondered how this would work out. Now I know LOL

  201. Have your butcher cut the rib off the bones then tie it back on. When ready to slice, you just cut the strings, remove the roast and you’re ready to go!

  202. Ann Mari Daley says:

    If you have it deboned but, tied on the roast does the math change?

  203. It is my pleasure Janis

  204. I am unclear on what type of pan you are talking about Dale. Are you cooking it in the roasting pan or in the roasting pan in the oven?

  205. Ron, I remember when Ann Seranne came out w/this recipe umpteen million years ago and I thought, hmmmmmmmm. I was really scared to use a very expensive cut of meat to try an as yet untried recipe (by me, that is). The result: THE BEST PRIME RIB I HAVE EVER TASTED. NO ONE can go wrong using this method. It is our Christmas standard! I’m so glad you are sharing it – for people who’ve never tried it.

  206. I’ve used a similar recipe with a roast beef where you cook on high for a shirt amount of time and the. Turn the overnight off and let it sit for two hours. 2 hours later, the roast beef was perfectly cooked, but cold. Won’t this be the same?

  207. Yes, it is uncovered Amy.

  208. Excellent Greg! Thanks for sharing your method with us!

  209. Sounds delicious Rich! Thank you for sharing your seasoning methods with us! I appreciate it!

  210. A 12 pound roast will go in 500 degrees for 61 minutes. A roasting pan with a rack in it and about 2 inches of water if possible. Yes, the thermometer will be in the center part not close to the bones. The oven rack can be in the center of the oven if it will fit.

  211. Well Edmund, if the meat is USDA prime, it is considered prime rib although most butchers now call both the standing rib roast prime. There is not much difference if any in either except the grade of meat and even that has fallen by the wayside. But if the meat is USDA prime, it is still a Prime Rib. I do not know what countries outside of the US call it.

  212. If you are talking well done, I can’t guarantee it but instead of calculating by 5 minutes, calculate by 6. Use a thermometer to make sure the temp of the meat is where you want it before removing it from the oven.

  213. A 6 or 7 rib roast should cover it but to be sure, talk to your butcher and ask him how many serving per rib you’ll get out of his cut of the roast. A lot will also depend on the sides you are serving etc.

  214. ThirdDegree, lucky you! You have time to dry age! I’m envious. You can follow the directions as written. Enjoy and have a great holiday!

  215. Good heavens Chef Ron! You have the patience of Job and the compassion of Mother Teresa! To reiterate the same answers so many times with nary a cross word….You are a saint! Read the previous posts people! And to the one negating the need for a calculator, not everyone is a Mensa-wannabe. I guess you can calculate the internal temp of the meat by using your x-ray vision rather than a thermometer, or maybe you use your finger…..There, my own temp just vented off a bit. Thank you for this delicious recipe and carefree process, Chef. May your own holidays be joyful and savory! (I will understand if you delete this rather than post it) ;)

  216. Hi ESW, thanks for stopping by and commenting. Hope you and your family have a wonderful holiday!

  217. A lot of people have their roast done this way Diane. Thanks for posting the tip!

  218. It stays the same Ann Mari! :D

  219. Pam, I was amazed at the number of people that have actually used this method, or a variation of it. I have been using this recipe and adjusting it for years and years. I agree, this is the absolute best method for this roast. It really is delicious. Thanks for stopping by and commenting. Happy Holidays!

  220. Dave, it depends upon how your oven ventilates heat. One way to help circumvent this is to turn the oven down to the very lowest setting possible but still leaving the heat on. This will help with the oven cool down and help keep the meat warmer.

  221. Thank you WendiG! I enjoy helping people when I can and the goal here is to get people to have some fun in the kitchen instead of viewing it as a chore. You have a great Holiday!

  222. marie wilcox says:

    Hi do we wrap in foil or just cook uncovered with a foil tent ?

  223. Your patience is incredible! I understood the the original recipe. I’ll be making this for Christmas, adjusting my spices, as needed. Thanks for the recipe and thanks for helping those that needed help! You’re Awesome!

  224. Chef, I am planning to cook about a 10 lb boneless prime rib, will the time multiplications and direction be the same as for a bone in?

  225. I appreciate your help! Merry Christmas and all that is good in the New Year!!

  226. I was at a retreat once where the chef was noted for his prime rib. I got the opportunity to ask him his method of preparing the meat and he did exactly the same a you suggest and it of course worked with large commercial ovens and a number of roasts.
    I tried this method but luckily had a thermometer in the roast to monitor it’s internal temp. because my oven is self cleaning, having more insulation than the normal over, it stays hotter longer, so watch your self cleaners or you’ll have well done.

  227. Joanna Metzger says:

    I made this for the first time last Christmas & it was the most amazing meal ever. I plan to make it again this year & can’t wait!

  228. Happy Holiday Joanna! Thanks for stopping by with the wonderful comment. Hope you and yours have a Joyous season and a happy, healthy New Year!

  229. Thanks for that tip John! I always urge people to use the thermometer even though the recipe does not call for it. I have a good feel for my oven and I’ve made this recipe dozens of times so I have a good handle on the outcome, which is a perfect roast. People using this method will most likely want the assurance of a thermometer. Thanks for taking the time to stop in and comment John. Happy Holidays!

  230. Bonnie! I is my pleasure to offer assistance. Have a great Holiday Season! Thanks for the kind comments :D

  231. Yes Ron you will use the same method. For a boneless I might use a thermometer just to insure the temp comes up to the temp you are looking for. Happy Holiday and have good eats :D

  232. Happy Holiday Carol! Thank you so much for the kind comments. I greatly appreciate you taking the time to stop by and drop me a line. Thank you!

  233. Hi Marie! You cook it uncovered with no foil tent. It’s that simple :D Enjoy you Holidays and I hope you Holiday meal is awesome!

  234. Can you use a large roaster and get the same results?

  235. Is this only for an electric oven? I have gas and when you turn off the oven it cools right down.

  236. can you do this in an electric oven or does it have to be gas

  237. Eileen Davidson says:

    How do you adjust the recipe for a larger roast?

  238. Crab, this is the link to one recipe. I am posting a much easier one tonight. If you have time tonight, do a search for au jus and it will come up too http://chefronlock.com/recipes/au-jus-with-red-wine/

  239. Hey Chef, using this recipe, approximately what temp. will my prime rib come out at? I have a residential self-cleaning oven..nothing fancy. Would like it to be medium-well.

  240. I pretty much do the same
    400 degrees for an hour
    Turn down to 200

  241. What would be cooking and no heat times be for a 15-17 lb Prime Rib Roast ?

  242. B ill Taylor says:

    My problem is that I only have 1 oven, and I would want baked potatos, baked squash or green bean casserole to serve with the roast.

  243. The only fear I have is that my SMOKE DETECTORS in the house will be buzzing away with the oven at 500 degrees for so long. I’d have to tape off the hallway, family room and stairway to the basement and leave the back door open! Ha Ha. I might try the BBQ method and then bring it in for the resting stage in the oven!
    Thanks for all the tips. You are one patient Chef!

  244. I saw your recipe on Facebook and will cook my first ever Prime Rib on Christmas. I am really excited to read how successful this method is.

  245. Can this be done on a gas grill? I don’t want to smoke up the kitchen.

  246. How does a convection oven change times for cooking?

  247. Enjoyed reading this and your correct information.

  248. Does this make a good gravy?

  249. What kind of herb is this ? where would I find this?

  250. Can this be used for beef tenderloin as well?

  251. I use the same method when I cook an eye round roast. Comes out perfect every time. Instead of butter, I use olive oil. Lots of garlic and salt too.

  252. Hi Chef Ron,

    I am cooking a tenderloin roast for Christmas dinner. Do you have a recipe to share?

    Thank you,
    Hilary

  253. ok… QUESTION? Will this work if I use a roaster and put it outside? I like to cook my large meats in the roaster and usually will just put this on the patio table… keeps smells down and also smoke. and I can use my oven for other veggies, etc…. Thoughts…

  254. Hi Chef,
    Do you cook the roast covered or open? It looks fantastic!!! Thanks.

  255. Hi Connie! The roast is cooked uncovered.

  256. Jimmy, a convection oven can cook up to 25% faster than a conventional oven. I have no personal experience with the convection oven so I would advise using a thermometer when using this recipe in that type of oven.

  257. Hi Jwilmoth! You will use the same method with either electric or gas ovens.

  258. Millie, you can use this method for either gas or electric. If you are concerned about heat leakage in your gas oven, instead of turning the oven off, turn it on the lowest heat setting possible to help circumvent the heat loss. You may want to use a thermometer as well.

  259. Hi Eileen. The size of the roast does not matter. The math is the same. It’s the poundage of the roast times 5. For example, a 10 pound roast x 5 = 50 minutes at 500 then turn the oven off. If it’s a 20 pound roast, multiply it by 5 = 100 minutes at 500 and then turn off the oven.

  260. Paul, it will turn out on the medium rare side using the math indicated. If you want it more well done; Instead of the 5 minutes x pounds, use 6 minutes. This should get you in the range you want it to be. Use a thermometer as well which will help you get to where you want to be.

  261. Stephanie, thanks for sharing your method! And thank you for stopping in to comment. I appreciate it!

  262. Chris, 15 pounds times 5 minutes would be 75 minutes at 500 and then turn the oven off and walk away for 2 hours . For 17 pounds it’s 85 minutes at 500 but still 2 hours in the oven with the oven off.

  263. I don’t know what to tell you on this one B ill Taylor. I’m not sure how to help you solve the problem on this one. Unless you can borrow a neighbor’s oven maybe.

  264. Ron,
    My father always used this method to cook our Christmas Rib Roast and now I do the same. My father would DUCT TAPE the oven so no one would dare open it before the 2 hours! We do rub out roast with kitchen bouquet before adding the herbs, etc which gives the roast a deep beautiful color.

  265. Kathie, try putting 2 inches of water in the bottom of the roasting pan and place the roast on a rack. Several people have sworn by this and say it works quite well in helping with the smoke.

  266. Suzi! Thanks for stopping in and commenting! I sure hope your first try at Prime Rib is successful! Please let me know how it turns out. Happy Holidays!

  267. Robin, I have no experience with this method and using a gas grill. I would think it would work but maybe someone here with that experience will chime in.

  268. Thanks for stopping in and posting the kind comment Rick. I truly appreciate it. Happy Holidays to you and your family!

  269. Gary, there is quite a bit of salt on the roast. I generally make my au jus ahead of time and serve it with the roast. My suggestion would be to taste the juices before making a gravy from it. If it’s too salty, go to plan B.

  270. Tammy, you can usually find it in the spice section at the supermarket. If you live in a rural area, it may not be available but you can make your own. Here is my recipe for it http://chefronlock.com/recipes/herbs-de-provence/

  271. Beth, this method can be used for just about any roast. The math etc. is the same for the mass of meat, not the cut of meat. It’s calculated on pounds.

  272. I have the new type oven that has a blower that removes heat when turned off, seems it would not work to leave roast in oven for two hours as oven get cool fast. Any suggestions .

  273. Raquel, sounds delicious. I’ve done several cuts of roast using this method and they’ve turned out perfect every single time.

  274. Here you go Hilary http://chefronlock.com/recipes/slow-roasted-beef-tenderloin/ Enjoy and Happy Holidays to you and your family!

  275. LOL Drbud!!! The duct tape story has made my day! What a HOOT! Yes, this method is very, very old and people have used it for decades. Thank you so much for sharing your colorful story. Happy Holidays!

  276. Twinannm, I would not turn the oven off. I would put it on the very lowest setting possible. This will keep the oven fan from going on. I’d also use a thermometer to make sure the temperature of the roast is where you want it to be.

  277. This year I’m using an electric stove. Can I use the same recipe and cook it the same way

  278. Won’t the outside of the roast burn pretty badley on larger roasts ?

  279. I have never had that happen Ken. A Prime Rib can really only be so big as it only has 7 ribs. If needed, have the roast cut in two pieces, place them parallel to one another so the bones look like a hand praying and follow the method. Should be okay.

  280. Debbie, yes the method can be used in an electric oven just as it is in a gas oven :D

  281. Krystn, I have never done this in a roaster oven. I would probably not recommend it but it seems many people want to do it in the roaster oven. I think that this method might work in a roaster if you have a way to gauge the heat. I’d use a digital thermometer for sure on this just to make sure the temp of the meat did not cook too high.

  282. Patty, I have never done this in a roaster oven. I would probably not recommend it but it seems many people want to do it in the roaster oven. I think that this method might work in a roaster if you have a way to gauge the heat. I’d use a digital thermometer for sure on this just to make sure the temp of the meat did not cook too high.

  283. Ron – This is an excellent method for a standing rib roast. The fattier meat surrounding the eye of the roast as well as the bones absorb the initial high heat, leading to a nice evenly cooked roast that does not dry out. I look forward to trying this with your seasoning suggestions.

    To address a few other questions I didn’t see fully answered: no window on the oven? Simple. Probe thermometer. $15-20 anywhere, including Wal-Mart. Frankly, it’s all I use as you can set it to alert you at whatever temp you want. Outdoor grill? No. You can use a similar method, but you CANNOT turn the heat off. An outdoor grill does not have the insulation of an oven so it will cool completely and the roast will be raw. Leave one burner farthest from the meat on low after the initial high heat. Have to use a probe thermometer. Other cuts? Sure, but NEVER a tenderloin. It will come out well done due to the shape. For rare, cook it low (200-250) until 110 degrees. Remove and set oven to 500, rest it for 20 minutes or so, then put back in oven for about 5-7 minutes and rest again.

  284. Thank – you for the Herb recipe. Have a great Holidays.

  285. I am making prime rib roast for a group of 10. I think I need at least a 10 lb roast. Will this work with a roast that size?

  286. Ron, Is there a different timetable if you are using boneless prime rib?

  287. I did this last night with an eight pound roast and pretty good success. It was a little more rare in the dead center than I would have like and it was barely warm by the time I let it rest and served it. Next time, I’ll wrap in more tightly in more foil, think that will help? My main question is, however, I’d like to do it again in a couple of days, but I have two smaller roasts (to feed ten), rather than one huge one. How will this affect my multiplication for initial cooking? Add the weights together? They will be cooking in the same pan, side by side.

  288. Can this be done on a grill, that way I am not smoking up the house? If yes, what method for roasting should I use?

  289. If anybody likes it medium well multiply it by 8 or 9 for baking @500. I tried it with blackend seasoning instead of the herbs , wow was it good . Thanks for this method. I had one small piece left over that I ate the next day I placed it in a sauté pan with some beef broth to warm it up.

    Sheldon

  290. Some people sure can ask some retarded questions!Like”Is it possible to get a medium rare to medium well prime rib roast using this methed of cooking?”.Well DUH!!!If you want something cooked more then you just cook it longer!Or”Does the time change with the weight of the prime rib?”DUH again!!!The instructions tell you exactly how long to cook it according to how much it weighs,that is how you determine the cooking time!You just can’t beat that for stupid!

  291. Chef Ron…is there a recipe for slow roasting a Prime Rib on a Green Egg?

  292. Do you put oven on broil- 500*?

  293. Fat is no longer good for consumption (bad taste and cancer causing) after it has exceeded its smoke point and has begun to break down.
    Butter smoke point is only 350F; so I would not use the drippings, and also would see a lot of smoke; clarified butter (ghee) fares better – it can take 375F – 485F, depending on purity) You may be able to make it yourself, if you are patient enough to remove all the foam and the settled solids
    If you want to use olive oil, use “light” one – 468F. Do not use Extra Virgin!
    Avocado oil will not smoke until it reaches 520F, but unnecessary IMHO
    To be realistic, I would go with Peanut, Safflower, Sunflower , Corn, or Soybean – all are OK until 450F

  294. Emily Pinaud says:

    Chef can I do this with a 9lb leg of lamb

  295. I put an oven thermometer in my oven to make sure it heated to 500. The oven said 500 but the oven thermometer said 475. Now which one do I believe? LOL. How should I adjust the cooking time or should I rely on a thermometer that I can see without opening the door? I am concerned that it won’t cook correctly if temp is not ever at 500.

  296. How would I reheat the leftovers, please?

  297. My fave way to reheat is in a slow oven for about an hour. However, another fave is to slice it; warm it up slowly in au just. Or, you can slice it and warm it up in butter in a skillet. All of these are good warm up techniques.

  298. Yes Emily, you can use this method with the lamb.

  299. Thank you for your input Milan!

  300. Penny, I do not know how your oven works but no, you do not want the setting on broil.

  301. Steve, not all people are kitchen savvy and I try to be helpful and help them work through issues when cooking. Some people may be intimidated by this cooking method and since prime rib is a considerable cost to some, they want to make sure they are doing it right. Personally I feel the only stupid question is the one not asked :D Not criticizing your post at all Steve, just giving you my viewpoint. You have a terrific holiday and a wonderful New Years!

  302. Elie, I am not familiar with what you are asking for. I do not have such a recipe.

  303. Sheldon, thank you for reporting your results back to us! So happy it was such a success! Happy Holidays to you and your family!

  304. Sheryl, you will use the same timetable!

  305. Laurie, you can certainly use the same method here but I would insert an oven thermometer in one of the roasts to make sure the temp get to where you want it to be. I’d keep an eye on it as you are still cooking the same mass as a larger roast but the smaller my cook a bit faster.

  306. Absolutely Lisa! This will work well on a 10 pounder! :D Enjoy!

  307. Paul!!! Thank you so much for lending your expertise in the grilling area. I do not specialize in grilling or smoking. I think your method here is excellent and makes perfect sense. I should have recommended a digital thermometer to the windowless oven question. I’ve had so many comments to address I slipped on that one. Again… thank you for the terrific info on grilling! I will be quoting you on it! Happy Holidays!

  308. Tammy I hope you and your family have a wonderful Holiday!

  309. How bad does it smoke when roasting prime rib

  310. Geneva Higgins says:

    A question about the pan, can I use one of those throw away aluminum pans? Shallow or deep?

  311. I’m going to try this for Christmas. What side dishes would you recommend? I live in Southern California so I’m able to get most fresh vegetables. Thank you.

  312. Seems as if everyone knows what Herbs de Provence is except me. Where do I get this or how do I make it?

  313. I didn’t have the herbs de provence, but I used 2 packages of dry italian salad dressing mix with the butter. Sure was yummy!!

  314. Hi Dianne! From Paul, our outdoor grilling guy on grilling with this recipe – From “Paul” – Outdoor grill? No. You can use a similar method, but you CANNOT turn the heat off. An outdoor grill does not have the insulation of an oven so it will cool completely and the roast will be raw. Leave one burner farthest from the meat on low after the initial high heat. Have to use a probe thermometer. Other cuts? Sure, but NEVER a tenderloin. It will come out well done due to the shape. For rare, cook it low (200-250) until 110 degrees. Remove and set oven to 500, rest it for 20 minutes or so, then put back in oven for about 5-7 minutes and rest again.

  315. The thermometer and oven have different ideas here. My oven is 10 degrees cooler than the thermometer read. So I usually set my oven 10 degrees higher than what I normally would. Example; Cake at 350 for 30 minutes would be Cake at 360 for 30 minutes. 25 degrees is a big difference. I’d probably figure a 20 degree difference in your case. Up the oven temp by 20 degrees if possible.

  316. Connie Gianulis says:

    Good evening, Chef,
    I’m going to attempt this for the first time ever. I could use a bit of advice, though. My standing rib roast is 5 bones, 12 pounds. Will this method work for a roast of this size?
    Any advice will be much appreciated. I’m a little intimidated.
    Many thanks,
    Connie

  317. Mike M, it can be bad with the smoke. 2 inches of water in the roasting pan – put the roast on a rack on top of the water – It will greatly reduce the amount of smoke.

  318. I think the throw away pan would be okay Geneva if you get a sturdy one. You’ll want to put a rack in it and water (to help reduce the smoke). I think it would be fine if it’s sturdy.

  319. Keep it really simple Judy. We tend to forget about the simple pleasures the bounty of the earth gives us sometimes. A nice potato gratin, Brussels sprouts or maybe asparagus would be excellent for dinner. Then have a showcase dessert! :D Makes a holiday very special.

  320. Carol, it is a European blend of apices. It’s not all that unusual but not a real common thing in most households. You can usually find it in the spice section at the supermarket but it’s not something you would notice unless you are looking for it specifically. If you can’t find it… make your own. Here is my recipe for it http://chefronlock.com/recipes/herbs-de-provence/

  321. You improvised Laurie! I absolutely LOVE it! You have now mad your own recipe! You have a great Holiday!

  322. Thank you very much. Happy holiday!

  323. Just made the prime rib for our family Christmas dinner and it was sooooo yummy and flavorful, than you for providing such an easy recipe for such an elegant dinner!

  324. Connie Gianulis says:

    Good evening, Chef,
    I’m going to attempt this for the first time ever. I could use a bit of advice, though. My standing rib roast is 5 bones, 12 pounds. Will this method work for a roast of this size?
    Any advice will be much appreciated. I’m a little intimidated.
    Many thanks,
    Connie

  325. I know this will work for other roasts, but all I have is 18lbs. of cross rib pot roast.
    Would this method work, or is it better to slow cook it instead? Thanks.

  326. I have a huge 22.72 lb whole prime rib roast. 109 minutes at 500 degrees sounds a bit long. We like our roast on the rare side, and I always throw a few slices back into the oven for those who don’t. Would it maybe be a good idea for me to cut it in half?

  327. Does the time change if it’s a 7 rib roast aside from the math of 5x the wt?

  328. Ron,
    My prime rib is boneless and weights 14.27 lbs, can I use the method and still get a nice rare to med roast. And because it’s boneless does it still sit for the two hours?

  329. How long should I cook a 17 lb. roast (no bones in it). It’s a quality cut . We’ve always made our Christmas Prime Rib on the grill, but my Mom wants to try it in the oven this year. It’s a newer gas oven.

  330. This will be our 3rd Christmas having prime rib, but our 1st one doing it your way. Thanks so much for sharing your recipe with us!

  331. Are ther any time or temp adjustments for cooking at high altitude? I live at 8200 ft above sea level. thanks!

  332. Chef, we followed the directions and a 7.5 pound bone-in roast came out way too rare (almost raw), even though I love med-rare. We had to abort plating food and had to spark up the grill outside to cook the slices a bit

  333. Pingback: Pass on Some Positive

  334. When I cook prime rib, I often use a rack to elevate the meat and place a variety of veggies in the bottom to roast right along with the meat. All that good juice helps season the veggies as they roast. Yum!

    Chef Ron, any reason I could not include my veggies with this method as well?

  335. There were a lot of questions and comments, so I’m sorry if you already answered this, but here goes.

    Would you recommend this method for 2 chuck roasts, roasted together? The two together equal 5.8 lbs. I usually marinate chuck roasts overnight to tenderize. Would you try the two methods together? (I can adjust the marinade to complement the rub.)

    Then, if I do try it, would I still use the 5 minute rule, or less because they won’t be as bulky and will be side by side?

    Thank you for a fantastic recipe to try!

  336. OH MY Goodness!!!! I really went out on a limb with this recipe; I was so intrigued with the recipe and comments, I used it for a dinner party of 8 not knowing if I was doing everything right . Without going into too much detail, it came out at 135-140 and a PERFECT slice for all the “particular” guest to have their steak exactly as they wanted. It MELTS in your mouth and the flavor is perfectly distributed – truly amazing process. I did a nice kosher salt, fresh horseradish, lots of fresh garlic, Worcestershire sauce, balsamic vinegar and a couple of drizzles of olive oil crust.

    I did have to bring out the box fans and open doors and windows to get the smoke out, but it all dissipated long before my guest arrived (and with a mild Christmas candle) and a pot of cranberries, cinnamon sticks, and clementines simmering on the stove :) It was a perfect, perfect wonderful dinner. Thank you Ron

  337. Sherry Lewandowski says:

    I am making a 17 pound roast. With the math brings it to 85 minutes of cooking time. That seems like allot at 500 degrees. Should that be reduced due to the size? And how long should I leave it sit in the oven with the gas off?

  338. fat cap up or down? mine is boneless

  339. Up Andrea! Have a wonderful Holiday Dinner!

  340. Connie, this method will absolutely work for your standing rib roast. You have what is the perfect size for this method! Happy Holidays!

  341. It is my pleasure Judy! You have a great Holiday!

  342. Dina, thank you so much for your review of the recipe. I appreciate your taking the time to come back and comment. Hope your Holidays are fantastic!

  343. Connie, I think I already answered this for you but you will put the roast on 500 for 1 hour, turn the oven off and walk away for 2 hours. Enjoy!

  344. Kath, I would slow roast the cut of meat you have described. I think slow roasting will produce a much more tender roast from the slow roasting.

  345. Eileen, it really all depends upon how rare you want it. I would cut the cooking time to something you feel comfortable with but certainly not less than an hour. I would also use a thermometer to make certain the roast gets up to the temp you want it to be. Happy Holidays!

  346. Hugh, 7 pounds x 5 minutes will be 35 minutes, + 1 would be 36 minutes total at 500 degrees. Have a great holiday!

  347. Karen, yes, you can still use the same method and sitting time for the boneless roast. If you are concerned about the internal temp of the roast, feel free to use a thermometer to be on the safe side.

  348. Leanne, using this method will call for 85 + 1 minute (86 total) minutes at 500 degrees. Turn the oven off and walk away for 2 hours allowing the roast to rest in the oven.

  349. Sue, it is my pleasure to share the recipe with you! I hope you have a wonderful Holiday dinner!

  350. Joe L, I am sorry this method did not work as well for you. It could be your oven temperature may be off. Mine is off by 10 degrees and it makes a huge difference if I don’t adjust the heat of it. If you would like to try this method again, I would suggest upping the 5 minutes x poundage to 6 minutes.

  351. Raegan, This method does not take into consideration for roasting vegetables. I honestly think they would way over roast being in the oven that long. I have never done it with this recipe so I am just guessing here.

  352. Hi Victoria! I would slow roast the chuck roasts. Slow roasting that cut of meat yields a much more tender meal than this method will. If you do try it with the chuck roasts, please let me know how they turn out!

  353. AnnaD! Oh my goodness! Aren’t you the gutsy one trying a new recipe for a Christmas Dinner Party! What a HOOT you must me :D I would love to have been a fly on the wall. I am SO happy this turned out so well for you! Thank you so much for taking the time to come back and post your experience with this method. I hope all of your guests had a really good time! Happy Holidays to you and your family!

  354. Sherry, actually it’s 86 minutes but yes, using this method would be that amount of time. The resting time would still be 2 hours. If you have concerns, please feel free to use a thermometer to make sure the internal temp does not rise above where you want it to be. Happy Holidays!

  355. Sue R, there should be no adjustments in cooking time since roasting is a dry heat method and high altitude does not effect air circulation. Usually the wet cooking is where adjustments are needed.

  356. Chef,
    I have a 15.27lbs bonless beef rib – rib eye and was little confused on the directions on step #6. You said to put the roast in the oven for 30 minutes. Was this for your roast or was that part of the recipe? According to your formula I should leave it in for 78 minutes. Is this correct?
    Thanks again!!

  357. will not give up on your instructions – although the thermometer did stay steady at 500 – maybe a bit more time next time will help

  358. Do you think this would work for a smoker? Should I change the temp or the time with the smoker on?

  359. Also would I adjust it to 6 minutes a pound if I am going for Med rare-Medium?

    Thanks again! :)

  360. Chef
    We are cooking a 16.24 pound bone in prime rib roast for Christmas dinner. Using your calculations, it will be in the 500 degree oven for 82 minutes. This seems as though it might burn the roast up on the out side. Are the 82 mins. correct for this large of a roast?
    Thanks and Merry Christmas

  361. I am confused, my roast is too big for all my roasting pans, so I was checking to see if I could split the prime rib in half and cook it that way. Chef Ron told Alison on Dec. 13th that for two roasts 7-8 lbs each the cooking time was 75min @500, then on the 16th he told Bonnie that she should put her two 7 lb roasts facing each other for 36 mins. I am so afraid of ruing my 12lb prime rib on account of the two different answers. Please help. It looks like I will have to cut the roast in two. Thanks Catherine

  362. Hi Catherine! I’m sorry for the confusion. This method is cooked by weight. You still have the same weight of meat but unfortunately it is 2 roasts. I would use a thermometer when using this method for 2 roast. I would hate to see your dinner not turn out well. If this method makes you uncomfortable, you may want to try the method below. I have great success with it as well. To answer your original question, assuming your largest roast is 8 lbs. You would roast at 500 for 41 minutes and then turn the oven off. Here is a different recipe you might want to consider when doing 2 roasts. Just make sure there is space between the 2 roasts.

    Preheat oven to 500ºF. Season roast generously with salt and pepper. Create a rack, by placing roast bone-side down in pan.
    Place beef in oven and roast 15 minutes. Turn heat down to 325ºF and continue roasting when thermometer placed in center of roast registers 140ºF before resting or until desired doneness. Because roast sizes vary, figure 12-15 minutes of roasting time per pound after initial sear.
    Transfer roast to cutting board; loosely tent with foil and let stand 15 to 20 minutes. Slice roast across the grain.

  363. Tony, those were the directions when using the example roast. It is 5.75 pounds. Yours will roast for 77 minutes at 500 and then rest in the oven for 2 hours.

  364. Thank you for the recap Joe L. You might want to bump it up to 6 minutes per pound next time.

  365. DGreen, I have never done this in a smoker but I am sure that a different method would probably be necessary. I’d be willing to try this myself in a smoker but hesitate telling you to do it when I’ve never done it myself.

  366. Yes Tony, adjust it to 6 minutes :D

  367. Yes Steve, that would be the correct time. Your roast should not burn. If it looks like it’s beginning to burn, put the temp to 325 degrees and slow roast it until it is at the desired temp you want. 120 is rare, 140 is med

  368. I have read through your comments and believe I understand but this is my first time cooking a prime rib and am a little nervous. I have two 5.3 lb prime ribs preseasoned from my meat store and I know I like the seasoning. (my mom has used it at Christmas before) But what I am wondering is… can I do them in 2 pans or do I need to do one? If I understand correctly uncovered? Meat thermometer in facing window! DO NOT OPEN! 27-29 minutes at 500 then turn off and let them sit in there for another 2 hours maybe less because we are aiming for medium rare-medium. Any other suggestions? THANK YOU so much I have learned a lot. Blessed Holidays!

  369. Hi Chef Ron,

    I have an 11.35lb 4 rib roast. Is it safe to say that take your recipe based on a 5.75lb roast and double the cooking time, cook at 500 degress for an hr and then how long in the oven off after that? I would like a med roast.

  370. I love it……have used this.method for both beef and Turkey…… thanks!!!
    Merry Christmas

  371. Chef Ron, you are fantastic….can’t wait to try this out on Christmas day. Merry Christmas to you and yours!!

  372. Chef Ron,

    I watched a cooking show the other day that recommends that you you allow the roast to sit in the fridge unwrapped for a few days to allow the moisture to drain from the cut, essentially aging it. Two questions: Do you recommend doing this, and two, if so, would the weight calculation be the reduced weight? Thanks!!!

  373. does this method work with a 3 lb. roast?

  374. Thank you. I’ll slow roast the two chuck roasts as I usually do. I won’t take a chance on this one, since it’s for Christmas dinner. I will be trying it though! It sounds too perfect to pass up.

  375. Thanks Ron. I greatly appreciate your patience and attentiveness to our posts’s. I have read a good majority of your posts and commend you an your efforts to help those of us less fortunate souls (mainly me) try to achieve culinary perfection. ;-)

    Thanks again you have been a great help. I’ll post pictures when it is done.

  376. Wow. Comments were super helpful. I have copied out the best responses from you and tommorrow will embark on a journey into unknown territory. 13.5 lb boneless prime. Oh, and I most heartily agree with a few of your commenters about how graceful you are in your reposts. High regards and you have yourself a Blessed Christmas and a most prosperous New Year. :) vs

  377. I’m gonna try your method Ron, I’m also gonna insert a cooking thermometer, to see what is going on (I’m nervous).
    Please, what is the recommended before resting temperature for rare & med rare and after resting temperatures?

  378. Hello Chef Ron,
    I will be preparing your recipe tomorrow on a 15 pound bone-in roast. My concern is the herbs and roast burning at 500 degrees fir 76 minutes. Should I be concerned?
    Thanks,
    Mark

  379. Chef, I prepared the butter mixture and covered my roast, however I put the salt in the mixture. Should I scrape it off and start over? Thank you.

  380. I did not have enough time to get to room temp for 6 hours only about 1 hour, will this effect the process . In the oven now!

  381. What are herb de provence I would love to make this with a roast for new year’s

  382. Chef Ron,

    This looks great, and I’m a little less worried about wasting an $80 piece of meat due to my culinary ineptitude! I do have a quick question for you. I was talked into buying a pre-seasoned roast and am wondering if you think I should still salt it. It doesn’t appear to be coated as you suggest. Thanks again for your site.

  383. I have a foil disposal pan is that OK? Or should I use a shallow pan?

  384. Merry Christmas Chef Ron!
    I don’t like rare or medium rare. Medium is my choice. How would I adjust your recipe to cook the interior more?
    Thank you!

  385. You have it all right Jennifer but the 5 minutes will give you rare to medium rare. If you want it more on the medium side do 6 minutes instead of the 5. You can do 2 pans if you’d like. If you’re doing 1 pan, make sure you put them parallel together so it looks like 2 hands praying. This will allow the air to circulate around them better for more even cooking.

  386. Thank you Mark for stopping in! I do love this method. It is intimidating the first time you use it but after that, it’s about the only one I use any more. Happy Holidays to you and your family!

  387. Thank you so much Andrea! Happy Holidays to you and your family!

  388. My oven was room temp with 25 min left of the 2 hours is this normal?

  389. Hi John! I love aged meat but you can’t find it readily in most supermarkets these days. For starters, the weight loss during the dry aging process can be considerable as the aging can take between 28 and 30 days. Some fine restaurants age their own beef. But the consumer must pay the price for it. I really can’t give you an estimate on the weight loss. Every cut of meat is different and there are many factors to take into consideration such as, length of time for aging etc. I personally have no issues with aging my beef but some would have issues with the possible bacteria the meat is exposed to during the process. Yes, I recommend aging but I am not exactly clear which type of aging you are attempting to do. There is one process floating around out there that just screams food poisoning. If you have seen this on a reputable cooking show, the odds are it is a very viable aging process and I say go for it. Happy Holidays!

  390. Yes it does Lessa but I’d most likely do a slow roast method for it such as with the Standing Rib Roast recipe on this site. You can find it at http://chefronlock.com/recipes/standing-rib-roast/

  391. Victoria, I think that a wise decision. Chuck is a bit tougher cut of meat and I highly recommend a slow roasting method when using them. I love a good chuck roast. They are delicious when cooked correctly. Happy Holidays!

  392. Tony! Happy Holidays to you! Yes, please post pictures! Thanks for taking the time to stop in and comment. I greatly appreciate it and your kind comments!

  393. Jim, sorry for the late response. Did the roast turn out or was it too rare?

  394. I just had to post. I’ve never tried prime rib before and decided to serve it tonight for my Christmas Eve dinner. While I was scared, I decided to give it a whirl. It was WONDERFUL – just perfect My entire family agreed and have requested that it be our family Christmas Eve dinner from now own. Thank you again for sharing this wonderful recipe.

  395. Viviana, for rare to medium rare, Multiply 5 x the 11.35 pounds and roast at 500 degreees. For medium, put it to 6 minutes. So, for 11.35 pounds, you will roast it for 57 minutes plus 1 or 58 minutes, turn the oven off and let it rest there for 2 hours. For medium, you would multiply the 11.35 pounds times 6 or 68 minutes plus 1 = 69 minutes at 500. Turn it off and leave it for 2 hours. Hope this helps.

  396. Thank you so much for taking the time to stop in with the kind comments Vern. Happy Holidays to you and your family!

  397. Harley, for rare the internal temp is between 120 and 125. Medium is around 140. 160 is considered well done.

  398. You should be fine Mark but I don’t know your oven either. If you have major concerns, revert to a slow roasting method. After 500 degrees for about 15 to 20 minutes, reduce the heat to 325 and roast it for another 3 hours or so. Use a thermometer to insure it does not go above the temp you want it to be.

  399. Michelle, I most likely did not see this in time. It really isn’t going to make that much difference in the whole scheme of it. I hope your roast turned out well! Happy Holidays!!!

  400. Julie, the room temp will help loosen the tendons and help make the roast more tender. I don’t know if it will affect your roast to a major extent except it may be a bit “chewier” than you’d like. I’m guessing it will still be delicious!

  401. Shiella, it is a European mixture of fairly common herbs. You can find it in the supermarket in the spice section sometimes. If you can’t find it, here is my recipe for it http://chefronlock.com/recipes/herbs-de-provence/

  402. TomV, I would probably not add any other seasonings to the roast. I don’t know what the seasoning is that came with your roast. I would just roast as is but would still do the butter on it, without seasonings. You can always salt and pepper it after cooking or add other seasonings. Less is more with this cut of meat.

  403. Mia, I’ve never done this is one of those foil pans. I’d most likely not use one but that’s just me. For sure put a couple of inches of water in the bottom of it and be very, very careful when removing from the oven if you use it.

  404. Julie, you can bump up the roasting time to either 6 minutes per pound or 7 minutes per pound. The recipe as stated produces a rare roast to medium rare. Internal temp is around 120 degrees. For medium, it needs to be in the 140 range. If you have doubts, use a thermometer.

  405. Thank you for posting this… I am planning to use your recipe tomorrow for Christmas Day since Kansas City Steaks failed to ship my order …..

  406. Came out perfect. Thank you

  407. Well. Tried it tonight! I will never cook a Rib Roast any other way from now on. Was pleasantly surprised at how well it turned out! It was perfect! Family loved it!

  408. Joanne, thank you so much for stopping back in and letting us know how your experience was. Have a great holiday!

  409. Thank you so much for coming back and reporting your results Patrick! I really hope you and your family have a wonderful Holiday!

  410. Cynthia! I am so, so sorry about the steaks! WOW! I hope you enjoy this recipe. Remember, for medium use 6 minutes instead of 5 for the initial cooking time at 500 degrees. I truly hope your Christmas dinner is wonderful!

  411. Susan! I am SO happy everyone was so pleased with the Prime Rib! And thank you so much for reporting back. I hope you and your family have a wonderfulChristmas!

  412. This recipe looks very familiar! It’s exactly like Chef John’s at foodwishes! Are you claiming this as your own?

  413. Laura de Martino says:

    Thank you, Chef Ron. Last night my husband and I prepared our prime rib using your exact recipe. It was perfectly cooked and the best roast we’ve ever had! Started a new Christmas tradition in our house. This is the first of many times……………Merry Christmas!

  414. How WONDERFUL to hear Laura and thank you for coming back to share that with me! It really IS an easy recipe! So glad to have a small part of your Christmas celebration and wishing you Merry Christmas to you and your family!

  415. Simply DE-licious! Turned out to PERFECTION!
    Instead of salt, I covered mine with a premade “Prime Rib Rub” It does the same protection as the salt, but I didn’t have to brush off the salt. I cooked an 11.5 lb roast last night and 2 hours was perfect timing.
    Just a suggestion for those of you wondering how to read your thermometer if you don’t have a window in your oven. Purchase a thermometer that has the long cord on it. they have never failed me.
    I’ve always used the high temp for 15 minutes, then lowered the oven temp. This method is much easier and less stressful. Thank you Chef Ron!

  416. Hi Chef Ron. I am cooking a 5.75 Roast now. I did everything right EXCEPT I didn’t read the part about having the roast a room temperature! Now What??

  417. It doesn’t say what your rib cooks to….rare, medium rare, medium, etc. It would be helpful to post this so others can gage the time for theirs if they want rare, medium rare, etc. I cannot see through the door of my oven so my only option is to open the door. But if I knew making your size roast at this time cooked to X it’d be easier for me “guess” when mine is medium rare. Please advise.

  418. Thanks for the reply Ron, The prime rib tasted great we were shooting for “rare” and it did end up a little under done so it wasn’t quite rare yet

  419. Hello Food wishes and Merry Christmas to you and your family! What I know about the recipe is this; It was handed down to me from a family member many, many years ago and I’ve been using it ever since. I am sure there are many variations of this recipe on the Internet. I have no problem attributing a work to someone else if they are the original author but I do not know Chef John, nor have I seen his website. As an FYI, my website and all of the content on it are in the process of being Federally Trademarked and/or Copyrighted. I hope this information is helpful to you.

  420. Jennifer, 120 degrees is considered rare, 130 – 140 is medium to medium rare. If I were you, I would have used a digital thermometer in the roast since you can not see through the window. You may want to up the time to 6 minutes per pound instead of the recommended 5 minutes per pound at 500.

  421. Dana, your roast may be a little tougher than you would want it. If it’s in the oven now, there is not much else you can do with it except perhaps turning the oven down to 325 and allow it to slow roast. It will probably be just fine though. Let me know how it turns out and Happy Christmas!

  422. Janet, thank you so much for your feedback! I am so happy the roast turned out so well for you! And thanks for the tips! Merry Christmas!

  423. Jim, I may adjust the cooking time on the recipe. Seems like many people do not want it as rare as it turns out using this method. Thank you for the feedback and I hope your dinner was fantastic!

  424. What do you do when a curious teenage boy opens the oven to see what is smoking?

  425. You teach him never to do that again when there is a Christmas dinner in the oven!! :) If this was still in the 500 degree cooking stage, you should be fine. Tell him NOT to open it anymore though!

  426. Bob Boisclair says:

    This was the most perfect Rib Roast I have ever cooked. My family could not stop complimenting. I cooked a 10 lb. roast, perfectly cooked. Wish it could show you a pic.

  427. Chef Ron!
    Absolutely genius! By far the most delicious prime rib I’ve ever had. Thank you for making this Christmas meal memorable and stress free! Merry Christmas!

  428. Awesome recipe. Still cooking so I have had the opportunity to sample it yet, but it smells great. Question however: the fat side peeled back a bit. What causes that?

  429. Beat prime rib! Carving it right now!!!! Omggggg perfection! Perfectly medium rare!

  430. Chef Ron, if I want a medium rare/medium roast, and I leave it in the oven until the thermometer reads 135-ish, will it still be medium after it rests on the counter? I’m worried it will continue cooking while I wait the 15 minutes to cut it.

  431. 2nd question…about what temperature should the roast be when I turn the oven off? I’m already at about 135 (10 lb roast) and am panicking at the thought of it sitting in the oven for another 2 hours….even if the oven temp is off. Help :)

  432. Thank you very much for your prompt response. The roast was excellent! My son takes credit for opening the oven door(it was at the 500° stage) and it being the best roast ever :)

  433. John Babrick says:

    I tried it last night and it came out perfectly. Never did a roast that well before. Thanks!

  434. I don’t cook. I burn everything! I took a risk and on this Christmas Day and I carefully followed every direction to a T and I had the most incredible Prime Rib dinner! It was amazing! Thank you for a terrific recipe.

  435. Sherri Lewis says:

    I made this today for Christmas. A.M.A.Z.I.N.G! Thank you for such a simple but wonderful recipe. My adult sons asked if this could be our Christmas tradition. Oh yeah!

  436. We made this last night for Christmas Eve, was the best prime rib ever! Was a big hit! Thanks for sharing!!

  437. How fast does your oven cool off? Mine has a fan and cools to under 200 degrees in less than half an hour (although I haven’t started from 500 degrees) How will this affect the cooking? Thanks, and Merry Christmas

  438. This method worked really well for our rib-eye roast, meat came out tender, but the 5 min. per pound makes quite a rare roast. Fortunately, most of the people eating the roast like their meat rare, but for myself, I would have liked it a little closer to a med-rare/medium. Leaving it longer than 2 hours wouldn’t work, the temperature in our oven started going down too low after two hours so I’d imagine adding a little more time at the front-end, going closer to 6 min. per pound would have done the trick had we wanted it a little less rare.

  439. Although I was very intimidated, I made this today for our Christmas dinner. I have never cooked a prime rib before. It was absolutely fantastic! I look forward to checking out your other recipes. Thanks so much! :-)

  440. Followed this recipe for a 7 lb roast for Christmas Eve…the 500 degree oven made me nervous but I did it & it was wonderful…thx for posting it & Happy Holidays…

  441. I tried this today for Christmas dinner. It turned out absolutely wonderful. I will use this method from now on! Thank you for the instructions.

  442. This was fantastic. We let it go to 145 degrees and it turned out just the way we like it. I will never cook prime rib any other way.

  443. I cooked my first Prime Rib on Christmas, using your recipe. I even made the horseradish sauce too! Both turned out FANTASTIC! I’ve always been afraid to attempt it, thinking it was too nice of a cut of meat to risk ruining, not anymore! My husband kept thinking he would take it over and make it his own way. I won, and he loved it! Thank you Chef Ron for sharing! Your a genius! A new Christmas Tradition has begun!

  444. There are no words..me, whose best recipe is for reservations…thanks to you, it ROCKED. The biggest bump was the defrosting that we discussed (your assistance with that worked perfectly too!!)…and resisting the temptation to open the oven and peek!! Its definitely “on the list” for fiture use!!

  445. My first attempt at Prime Rib. Thank you for making our Christmas dinner so successful.
    P.S. I did lock the oven door, so no peaking was allowed. It was perfect !

  446. Hi Chef Ron,

    I wanted to let you know your recipe rocks! I made the Roast for the first time for our Christmas Dinner and it came out fabulous, everyone loved it! Thank you for sharing your recipe. I also made the Horseradish sauce too! ;) I will post a picture of the roast on Facebook! Thank you and Happy New Year!

  447. I used this and it was the first roast that I’ve cooked that I was really pleased with. I found a herbs de Provence recipe online and most ingredients in my cupboard. After an hour in the oven, the thermometer hadn’t budged, so I reheated for a bit, then turned off for the last hour. One more reheat was necessary (in my oven) to bring the temp to medium rare. After resting it was wonderful. Thank you chef.

  448. Hey Chef Ron,

    I just wanted to take a moment to thank you for your reply and a quick recap on our SUCCESSFUL Prime Rib! First on the aging: It was from Alton Brown, basically letting it sit in a perforated covered rack to allow the water to drain while in the fridge. His roast lost nearly a pound of water on a 10lb roast. But it took 3 days so, we just went for it out of the package; we will try it next time. Smoke: We didn’t have a lot, though it could be that our oven vents through the back burner and the fan grabs it. The aroma though was incredible. 20 minute in, kids are asking if it’s done yet?!! Oven Temp: You are spot on concerning the thermometer. We had to set the oven at 515 to get 500.

    Our roast was perfect. It came out after two hours at 126 degrees. You were absolutely right about the salt, it was flavored perfectly. Easily one of the best Prime Ribs I’ve ever cooked. Thank you very much, and I hope your Christmas meal was as tasty as ours. We will make this our new recipe for Christmas! Thanks again!!!

  449. Hi Chef Ron,
    We are going to use your prime rib recipe tomorrow. We have an older oven and just tested the temp. Our average temp is 475°.
    What would you recommend for adjusting time for this temp since my father will not go out and buy a new oven? :)
    Thank you,
    Leann

  450. I did not use your seasoning as I had already seasoned my roast with a recipe that had been given to me by a very close friend, when I came across your cooking method. I did apply the kosher salt to the roast and proceeded to cook my 9.75 pounder for 50 minutes after having left it out for 6 hours to come to room temperature. I then let it sit in the oven for the required 2 hours and let it rest for the 15 minutes before carving. According to my husband, it is the best roast I have ever made! It was quite rare on the inside, which I like, but others thought was too rare. It seems from your comments, we just need to adjust the cooking time from maybe 5 to 6 minutes per pound. I would highly recommend this method of cooking a roast!!! My only question is, what if you have a convection oven? Would you still use the same formula of 5 minutes per pound? Or just not turn on the convection setting? Also, can you use this method for a roast without the bones?

  451. BTW – I added 1 can of beef broth to the pan during cooking. Oh, I rubbed down the roast w/ olive oil rather than butter, no smoked kitchen. After 2 hours I let is set for 20 min then took out the middle 1/3 for myself and the other medium rare lovers and set aside under foil. I then sliced up the remaining roast into steaks, spooned the broth over them, covered w/ foil and placed in the oven at 350 for 20 min. Perfect medium for the rest of the group. Again, thanks so much!!!!

  452. What do you do if your oven is old and 450 is as hot as it is going to get? Do you leave it in the oven longer before turning the heat off? HELP!

  453. Bill, I am sorry if this is too late. My oven is 10 degrees off so I feel your pain I would use a digital thermometer. It’s almost fool proof for sure. Mine was fantastic!

  454. Happy Holidays BobBoisclair! So happy it turned out so well for you. Yes! a pic would be great! Happy New Year!

  455. Thank you Cscalsa98! I appreciate you taking the time to stop in and giving your review!

  456. Dan, the heat will cause it to peel back. I assume you enjoyed?

  457. YUM Judy drake! Enjoy!

  458. Hey Chef Ron,

    I am going to be trying out this method for dinner tonight. I am planning to use a “leave-in” meat thermometer to monitor the internal temp during cooking. My question is: will the internal temp continue to rise after the roast is removed from the oven using this method? If so, how much of a temp rise can i expect? Not sure what to think here due to the gradual decrease of temp once the oven is turned off.

    Thanks in advance.

    –Todd

  459. Herbs ? That are use with prime rib recipe and can I use and roast with no bones?
    Making this for New Years

  460. Hi Nancy, The herbs are something you can find in most grocery stores in the spice aisle. If you can’t find it, you can make your own by using the recipe in the link in this message. Yes, you can use this with your boneless roast. For rare(120 degree internal temp of roast) use the 5 minute math. For medium to medium rare use 6 minutes instead of 5. Happy New Year to you and let me know how it turns out for you. My Christmas bone in Prime Rib was incredible!

  461. Hi tmigs4! I am sorry if this is a bit late. After resting in the oven for 2 hours, the internal temp will rise very slightly, if at all. The roast is ready to be carved right when you remove it from the oven. Rare is 120 degrees internal temp but I’ve been listening to my friends posting and this seems to be a tad bit rare for some so I am suggesting you use 6 minutes at 500 degrees instead of the 5 minutes. If you need to warm the roast more, go ahead and slice it and slowly roast the individual prime rib steaks in some butter in a hot skillet.

  462. Woo Hoo Gridkid! So happy this turned out so well for you! Thank you for taking the time to stop in and comment and you have a great New Year!

  463. Celia, from what I have “read”, a convection oven cooks 25% faster than a conventional oven. I would adjust the cooking time accordingly in the first part of the recipe. IE: For a 10 pound roast which would be 50 minutes at 500 degrees, I would turn the oven off at 37.5 minutes. Most people that have responded think the temp at 500 degrees should be 6 minutes per pound. I suggest the 6 if you do not like really rare meat.

  464. John! Thank you so much for the info and the kind comments! The aroma in my house was fantastic! I am so happy your roast came out as you expected it to. I absolutely love this method! I hope you and your family have a fantastic New Year!

  465. Carol, thank you for coming back and telling us about your experience with the recipe. I am very happy it turned out so well for you! Have a great New Year!

  466. Michelle, obviously I am late in responding. Christmas was busy for me this year. I do hope the roast turned out well for you!

  467. Michelle, at that temp your roast should have been about perfect! I hope so!

  468. Wonderful story Christine! Another Christmas or Holiday memory for you! Happy New Year to you and your son!

  469. Thank you John Babrick! I am so very happy you enjoyed this recipe. I hope you and your family had a great Holiday and want to wish you all a Happy New Year!

  470. Christine, I am so happy this recipe worked for you! Seriously! This is a terrific recipe and I thank you for coming back and posting your experience with it!

  471. Woo Hoo! Thank you Sherri Lewis! A new tradition for you! Happy New Year!

  472. Thank you so much Diane for taking the time to respond. Happy New Year!

  473. Ron, I left in a little longer but it was one of the best prime ribs I have ever had or prepared. Thanks for such a tasty and easy recipe.

  474. thank you for this recipe! I have been making a rib roast for the past 5 years and this year was by far the best I ever made thanks to you!

  475. Thaank you Rose for stopping back in and commenting! Happy New Year!

  476. It is my pleasure Bill! Thank you for coming back and commenting!

  477. How did it turn out LeAnn?

  478. Thank you for the kind comments Viviana! I am so glad you enjoyed it! Happy New Year!

  479. MaryJo! Thank you for coming back and reporting your experience. I love it! Have a Happy New Year!

  480. Thank you so much Janice for coming back and commenting. Happy New Year!

  481. HOW SMOKEY DOSE IT GET & WHY?

  482. I am going to follow your recipe tonight for 6 people. My only worry is the star rating is so low. Why?……………. the comments are so enthusiastic!

  483. I did this prime rib for christmas , my roast was 5.75 lbs / when done meet was cold and then had trouble cutting meat -

  484. I followed your directions and I want to thank you Chef!! It was the first time I cooked a rib roast and it came out perfect!!!!! Your the best! Thanks again :)

  485. Thank you for coming back and letting me know Rick and so pleased that it was a first time wonderful experience for you!

  486. Unfortunately its come to my attention that I have had a couple people come on my website and sabotage the rating system by going and ranking every recipe “ONE STAR”. Obviously the comments should speak for themselves and unfortunately I can not erase the star system for this attack on my site. I am confident you will be pleased with the end result and wish more people would use the star system and rate it as well as they talk about it :)

  487. Hey Ron!
    Time & Temp suggested (as calculated by your formula) for med rare was dead on for our 13.3 lb. Standing Rib. Awsome, sir!. Everyone was in awe. You made me look so good. Followed your recipe and instructions to the letter and it was perfect! Thank you. So, next Christmas they will ask for the Prime AND my famous rolls. Thanks again. May you and all yours have an excellent New Year. :) vs
    …..
    P.S.
    The addition of water in the pan did two things.
    1. very little smoke.
    2. easy clean up.

  488. Sop wonderful to hear Vern! The water is a good idea as per your comments! Happy New Year to you and yours and thank you again for coming back and letting me know about your GREAT experience!

  489. Ok, so i used this method for a 9.3 pound roast and took chef Ron’s recommendation of using 6 mins per pound @ 500 degrees. I used a leave-in meat thermometer and the meat reached an internal temp just between 125-130 after resting in the oven for an hour so i removed it then. When sliced the meat was perfectly pink in the center !! All in all everything turned out great. I would definitely recommend using a leave-in meat thermometer so you will no exactly when to remove the roast, as mine did not require anywhere near 2 hours.

    Thanks Chef Ron !!

  490. Cooking time was good… I would recommend in this day and age one would put alot less salt than very generous on it… Do not salt the ends of meat… the meat was great but by no means does most of the salt melt off when cooked at 500…

  491. Hi Chef Ron, when do you apply the herbs and butter on the meat? After you rest it for 6 hours before you put in the oven? Thanks.

  492. I made this for Christmas dinner. It was my first attempt at Prime Rib, so I was a little intimidated. It turned out great! Perfectly medium rare. I had read all of the comments here, so I did add water to the pan to help with the smoke issue. That helped a bit, but I still had to air out the house before guests arrived. Not a big deal though. This will now be my go-to recipe for Prime Rib! Thanks Chef Ron!

  493. Pingback: Roasted Prime Rib | Resurgence of Multi-Level Marketing

  494. Thank you for the share folks! Much appreciated! Happy New Year!

  495. Crossing my fingers. I was not able to have my 8.94 lb. roast at room temperature longer than 1 1/2 hours. I put it in the oven set for 46 minutes. I think I need to leave it in either at 500 for longer or with it off for longer than 2 hours??? This is short notice…Any advice???

  496. Hi Jill! Thank you for coming back and letting me know of your successful experience with my recipe! Like many good things, sometimes there is a take away and the smoke generated from the searing of the meat in the beginning can create smoke sometimes depending on how much fat, the size ect. I always tell my guests what to possibly expect before hand and to EMBRACE those smoky good smells in anticipation of the dinner. That and a good cocktail usually gets them in the mood for a great meal! Happy New Year!

  497. OK, first room temperature is KEY for this recipe so given that didnt happen, you have to be a bit more attentive to this. Do your 500 degrees as directed by weight then after the two hours, see what your temp gauge says. If it is NOT at 145 for medium rare, then put your oven on at 300 and continue to cook until desired temp.

  498. Good question to ask Barb. It sometimes gets smokey due to the intense heat in searing the fat and herbal mixture on it and also the amount and size of fat and roast. You can put a bit of water in the pan and that will aid somewhat. Sometimes it smokes and sometimes it doesnt. Many variables in play.

  499. I’m sorry for your not so great experience with it Sarah. Did you let it set out at room temperature and follow the instructions completely? As you can see many have had raving successes, so wondering why you did not. Without seeing how you prepared yours, all I can say is I am sorry for your experience. Happy New Year!

  500. First, thank you for taking the time to stop in and comment! I agree and use a stand in digital meat therm for all meats! If there was one thing a cook/chef should have in their kitchen, it is a digital therm. I am so glad your experience was a nice one and wishing you and yours here a HAPPY NEW YEAR!

  501. First, thank you for your comment and I am assuming by your post that overall it was a good experience for you. I will say the salt DOES basically wash off in the cooking stage but again, there are never guarantees for every single oven and person using a recipe and everyone has their own tolerances or lack of regarding ingredients. With that said, I do thank you for using this recipe and hope you might again in the future. Happy New Year!

  502. Once it has set out for its required time, THEN you use the butter and herbal mixture to coat the meat and begin the cooking process!

  503. Chef that was wonderful the prime rib came out perfect sent this to all my friends
    Happy new year from the Cormier family

  504. Hi Chef Ron,

    Going to be doing this today with a choice grade rib eye roast… 4.34 lbs…

    I just set it on the counter to warm to room temp… Planning to leave it there at least 6 hours.. Right now it is uncovered, should I leave it that way while warming?Or should I cover it?

    Also, for safety sake I generally rinse meats and rub them with my hand under running water before I cook.. Good idea or bad? And if I can do this, should I do it now, or after it has sat out for the six hours…

    To check the accuracy of my oven, do I just set the probe of the digital thermometer on the rack? Or should I put it in some water in the broiling pan or what?

    Also, I noticed someone mentioned putting some water in the pan to reduce smoke and make clean up easy… How much water, like a half inch or what?

    Finally, I love garlic and was thinking of adding some… I was thinking of perhaps mincing some and then pan roasting it a little and then adding it to the spices, but then I saw someone mention putting cloves in the roast.. How do I do this? Do I make slits and stick whole cloves in? If so, how many, how deep and where on the roast?… Which is a better idea, the cloves in the meat or the minced as part of the butter rub?

    Thanks, I hope you see this and can answer it this morning…. Really looking forward to dinner!

  505. First Happy New Year. I emailed you the other day about the smoke in oven now , today is the day to cook the roast . I’m a nervous reck cause I don’t want to screw it up. I love to cook but never did a roast like this. So I’m keeping you on my shoulder like a angel. Keep your fingers crossed . Thank you,

  506. Hi Chef Ron,
    I want you to know I cooked a 6 lb prime rib roast for Christmas using your above directions and it was a huge hit with the family. It was the BEST I have ever eaten, even if I cooked it myself. Thank you so kindly for sharing with us!! Have a very Happy and Prosperous New Year!
    I have one cooking as I type. Can’t wait to eat it again!!

  507. I just realized I don’t have kosher salt on hand. I have Morton Ice Cream Salt, Canning & Pickling Salt, Sea Salt & regular iodized salt. Which one could I use in its place or None?

  508. ChefRonLock says:

    Wonderful! Thank you for sharing your experience with me Nancy! Now you have a new recipe for the future to boast about! Happy New Year and thank you!

  509. ChefRonLock says:

    You can use Sea or regular salt in a pinch. Let me know how it came out for you Melanie!

  510. ChefRonLock says:

    I think you are also on my Facebook food page with this post and if so, we are chatting about this already. If not, let me know please.

  511. ChefRonLock says:

    Happy New Year to you as well Barb! Please let me know how it came out for you! :)

  512. ChefRonLock says:

    WONDERFUL NEWS to hear Penny and thank you kindly for coming back to let me know! So glad to know I helped in some small way to make your experience a good one! Have a Happy New Year to you and yours and see you with more food ideas in the new year!

  513. Chef Ron:

    MANY THANKS for the AWESOME recipe!!! As soon as I saw this Prime Rib Roast, I knew it was the one for me to use for the first time ever cooking this roast!!! Oh my gosh! It was AMAZING!!!! We had a very small 5 1/2 lb roast, and we followed your directions perfectly! We even made the Au Jus and King Crab Legs to go with! Not only was this an amazing recipe ~ we have many memories of cooking it for a special New Year’s Eve dinner with our son who’s home from college. Thank you so much for the recipe and for the memories you helped create! Blessings to you in 2014 and beyond!

  514. ChefRonLock says:

    What a wonderful comment and experience for you Mary! I am so glad you enjoyed the recipe and now you have a new recipe that you can be excited and confident using in the future! Happy New Year to you and yours!

  515. Can I use this recipe on a venison roast? I usually do low & slow for this. But your recipe sounds so wonderful. And so many positive comments. Thank you and Happy New Year Chef Ron. Kathy

  516. ChefRonLock says:

    I cant honestly say Kathy as I have never attempted a vension roast with it. However I know others who have used other roast cuts that have had successes with minor alterations. My suggestion is probably yes in theory but make sure you have a meat thermometer at all times being monitored and also be ready to bring the oven back up in temperature to 250 degrees if not done in the 2 hour window…and also a less poundage works better if possible.

    Thank you for your good question and kind comment! GOOD LUCK and let me know if you use this menthod, how it came out for you!

  517. You know this looks like a hedgehog right….it’s going viral! lol

  518. ChefRonLock says:

    Not sure what you’re saying here CarolMay, but by the many comments here and elsewhere, this HEDGEHOG has produced a heck of alot of great holiday meals for their families and loved ones.

  519. Tried this recipe a year ago. I have a gas oven roast was still raw. Couldn’t eat it.

  520. ChefRonLock says:

    Christina, so sorry you had a bad experience with this recipe. The vast majority have expressed praise and success with it. The first thing that comes to mind is the oven temp. It may be a bit off. I don’t know that for a fact. If you make it again, try using 6 minutes per pound at 500 instead of the 5 minutes.

  521. I made this. Followed recipe to a tee. Used oven thermometer for accurate oven temp. Left small roast out for eight hours. Roasted at 500 for the correct time. Did not open over door.

    Roast was MR in the middle and it was so tough no one could eat it. We just left it and make beef over rice the next day. Had to really boil the meat to get it tender.

    I bought it from one of the best meat markets (not a grocery store) in town. If it was their fault, it was the first tough meat I have gotten from there.

    I won’t try again

  522. ChefRonLock says:

    Diane, I am so very sorry you had such a bad experience with this recipe. I don’t know how small the roast was but it sounds like it may have been overcooked but since I was not in your kitchen, I can not advise. Again, very sorry your experience was unsatisfactory. The vast majority of people commenting have raved about it.

  523. Chef Ron,
    What is your recommendation on sides with this Scrumptious looking Prime Rib?

  524. ChefRonLock says:

    Guyla, I like to keep it very simple with a roast like this. No need to have extravagant side dishes competing with this fantastic cut of meat. I would say potato of choice and perhaps asparagus would be excellent choices.

  525. I wonder how this would work with a pork rack. We like our pork medium, so perhaps if the roast was cooked slightly longer (17 mins instead of 14) and left in the oven longer (3 hours? – checked with thermometer) it would work? Thoughts?
    Thanks in advance for anything you can offer.

  526. ChefRonLock says:

    Hi Imichaluk! There is no reason this would not work with a pork rack. However, I would certainly use a thermometer with pork. If it’s not the temperature you need it to be after the 2 hours, turn the oven back on to about 350 and leave it in for another hour or until the temp is where you need it to be.

  527. I used this method years ago….we called it “NO PEEKY ROAST BEEFY! smile

  528. Anonymous, that’s a great description! :D

  529. Where do you find the Herb de Provence?

  530. ChefRonLock says:

    Hi Kathy! You can usually find in the baking aisle with the spices etc. If you live in a rural type setting, your supermarkets may not have a big demand for it and not stock it. You CAN make it yourself. Here is my recipe for it:

  531. I think my gas oven cools off too fast as the two times I tried this it was still raw inside. I have now started to turn the oven back to 170 for the two hours. Any suggestions?

  532. Hi Joyce! You did the right thing by turning the oven back to 170 instead of turning it off. Making this recipe successful means knowing you oven and it’s heating and cooling quirks. Sounds like you are on the right track. My suggestions – I would leave the roast on 500 for 6 minutes per pound instead of the 5 minutes. This will get you to the medium to medium rare temperature. You may want to turn the oven down to 200 instead of 170 to help circumvent the heat loss from the oven. I think both of these tips may help you get the roast where you want it to be. Let me know how this works out for you. I’ve had thousands of comments and emails regarding this recipe and the vast majority of them have reported very positive results using this method. Don’t give up. You WILL master this technique! :D

  533. will this work on any roast or just prime rib? It sounds so good

  534. Hi Judy and thank you for your question. If you have a few minutes, start scrolling through the comments at the bottom of the recipe and you will see some have used or suggested ways to use other cuts of roast and beef, even pork with this recipe. So yes, you can…BUT you have still use the thermometer in all cased to make sure it gets to at least 135 degrees at the end.

    Again, scroll though the great comments already there, a WEALTH of self info by great fans as yourself!

    Thanks again for your question and good luck!

  535. I just found this on a Facebook recipe page and can hardly wait to try it.

    I don’t know if anyone has asked yet, but do I bring the Prime Rib Roast to room temperature first?

    And do you happen to have a recipe for Au Jus?

  536. Maggie, Yes, the recommended resting time is 6 hours. You can find 2 au jus recpes here http://chefronlock.com/recipes/?s=au+jus

  537. Ron Hoskins says:

    Chef Ron, since retirement I cook often and not afraid to try new recipes. My first Prime Rib and used your instruction. We had company for dinner, the rib was amazing, I was even impressed with myself. I did share with our guest where I obtained the recipe and I certainly want to thank you. I have retained your website for additional meals.

  538. ChefRonLock says:

    Ron, thank you for the kind comments. I am very happy you have been able to use my recipes and enjoy them. The Prime Rib recipe is one of my favorites and it is so easy to do. I will be having many more new recipes coming out over the next few months and I hope you enjoy some of them as well. Thank you again for the kind comments and I appreciate your interest and continued support.

  539. Pingback: ROAST PRIME RIB OF BEEF | Skinny Sexy Smiling

  540. Pingback: For the gourmet cook that lives in many | Skinny Fiber Blog

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