|Nutritional Guidelines (per serving)|
|Servings: 4 to 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||37%|
|Saturated Fat 12g||60%|
|Total Carbohydrate 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This technique produces a perfectly medium-rare prime rib roast with a gorgeous brown crust on the outside. It works best for smaller prime ribs, between 4 and 8 pounds.
The key to this method is knowing the exact weight of your prime rib. Just copy it off the label, write it on a sticky note, and stick it on your fridge before you tear off and toss the butcher paper and throw it away.
A bonus for this recipe: You don't actually need a meat thermometer with this technique (although if you're paranoid, you can certainly use one anyway). You'll also notice that there's no resting time, which might come as a surprise if you're used to resting your meat after roasting it. Resting isn't necessary with this recipe because the meat is basically resting as it sits in the oven.
Ovens With Cooling Fans
Due to some oven models having cooling fans that reduce oven temperature quickly to protect electronic controls, and this method needing the residual heat from the oven after it's turned off to cook the rib roast, some ovens may not be suitable to cook in this manner. If your oven does have this feature, we recommend you not use this closed-oven method and, instead, use the traditional method.
Click Play to See This Closed-Oven Roasted Prime Rib Recipe Come Together
- 1 boneless or bone-in beef rib roast (trimmed and tied)
- Kosher salt (to taste)
- Black pepper (freshly ground, to taste)
Gather the ingredients.
The night before cooking the prime rib, unwrap the roast and let it sit uncovered in the refrigerator. This will dry out the surface, which makes it easier to get a nice brown color on the roast.
Three hours before you want to begin cooking, take the roast out of the fridge and place it on a sheet pan at room temperature.
Half an hour before you start roasting, pre-heat your oven to 500 F and season the roast generously with Kosher salt and freshly ground black pepper.
Now it's time to do your calculation. Simply multiply the weight of your roast by five. That's your total roasting time, in minutes. For instance, if you have a 4-pound roast, 4 × 5 = 20 minutes. An 8-pound roast? 8 × 5 = 40 minutes. Remember that number.
When you're ready to cook, set the roast in a roasting pan with a rack, fat-side-up. If you're nervous about the cooking time, you can insert a meat thermometer or a digital probe thermometer into the deepest part of the meat, being careful not to hit bone.
Put the roast in the preheated oven and roast it for exactly however many minutes you calculated above. When the time's up, turn off the oven and walk away. Do not open the oven door for any reason for the next two hours.
In two hours, take the prime rib out of the oven, carve, and serve right away. If you did use a thermometer, you'll see that the internal temperature of the meat has reached 130 F, perfect medium-rare.
- For a bone-in prime rib, figure two servings per rib, while a boneless roast will yield two servings per pound.
- When trying to figure out how much time you need to roast your prime rib, use this simple calculation: weight of the prime rib x 5 = total roasting time in minutes. For example, if you have a 3-pound roast, 3 × 5 = 15 minutes. A 6-pound roast? 6 × 5 = 30 minutes.