Prime rib (closed oven method)
Prime rib (closed oven method)

Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, prime rib (closed oven method). One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Prime rib (closed oven method) is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look wonderful. Prime rib (closed oven method) is something which I have loved my whole life.

For a bone-in prime rib, figure two servings per rib, while a boneless roast will yield two servings per pound. When the time's up, turn off the oven and walk away. Don't open the oven door for any reason for the next two hours. I'll say it again because it bears repeating: Do not open the oven door, for any reason, for the next two hours.

To get started with this recipe, we must first prepare a few components. You can have prime rib (closed oven method) using 4 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Prime rib (closed oven method):
  1. Take 5.5 pound prime rib roast
  2. Prepare Creamy horseradish sauce
  3. Take Fresh rosemary
  4. Get Montreal steak seasoning

This is the "low and slow" portion of the roasting. Season roast generously with kosher salt. Remove roast from the oven, slice, and serve. After roasting the rib eye roast (prime rib), then letting it continue to rest for exactly two hours, inside that closed oven, you will have the most succulent, juicy, amazing prime rib….perfectly medium-rare and perfectly cooked, all ready to serve and enjoy!

Instructions to make Prime rib (closed oven method):
  1. Bring the prime rib to almost room temperature (about 1 hours)
  2. Once the prime rib is come to room temperature, place in an oven proof dish or case iron skillet(I use CI skillet) paint heavily with creamy horseradish sauce. Coat the entire roast with Montreal steak seasoning. Place the rosemary sprigs on top. Cover with paper towel and let sit for an additional hour.
  3. Preheat oven to 500°. (I know this temperature seems high but trust me it’s perfect)
  4. Next and most importantly, you will need to cook your prime rib, uncovered and at 500° for five minutes per pound. So for example, if your roast is 5 pounds you will need to cook it at 500° for 25 minutes.
  5. Next, once you have reached your desired cook time you will need to turn your oven off and do not, I repeat DO NOT open the oven door for 2 hours! Your prime rib will be perfectly medium to medium rare. This method works both with boneless and bone in I’ve used both, perfect every single time enjoy!

Remove roast from the oven, slice, and serve. After roasting the rib eye roast (prime rib), then letting it continue to rest for exactly two hours, inside that closed oven, you will have the most succulent, juicy, amazing prime rib….perfectly medium-rare and perfectly cooked, all ready to serve and enjoy! The closed oven method can be a great one, but I had a roast over cook because I was too trusting. Prime Rib Roast - The closed oven method. Be the first to Review/Rate this Recipe.

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