Foolproof Standing Prime Rib Roast Paula Deen
Indulge in the ultimate centerpiece dish with Paula Deen's Foolproof Standing Prime Rib Roast—a showstopping yet surprisingly simple recipe that guarantees tender, juicy perfection every time. This 5-pound bone-in rib roast is seasoned with a savory blend of kosher salt, black pepper, and garlic powder, forming a crave-worthy crust as it roasts to your desired doneness. With just 15 minutes of prep and a few essential ingredients, including a drizzle of olive oil and optional fresh rosemary for garnish, this recipe delivers restaurant-quality results in the comfort of your own kitchen. Perfect for holiday dinners or special occasions, this foolproof method ensures evenly cooked, mouthwatering meat that will leave your guests raving. Plus, with built-in resting time, carving becomes effortless, making this an ideal recipe for both novice and seasoned cooks alike.
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Recipe Information
Ingredients
- 5 pounds standing rib roast (bone-in)
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 2 tablespoons olive oil
- 2 sprigs fresh rosemary (optional, for garnish)
Instructions
Remove the standing rib roast from the refrigerator and allow it to come to room temperature for about 2 hours prior to cooking. This ensures more even cooking throughout the roast.
Preheat your oven to 375°F (190°C).
In a small bowl, mix together the kosher salt, black pepper, and garlic powder.
Place the rib roast on a rack in a roasting pan, with the bone side facing down.
Rub the olive oil all over the surface of the roast. Then, generously sprinkle the salt, pepper, and garlic powder mixture over the entire surface, patting it down so it adheres well.
Insert an oven-safe meat thermometer into the thickest part of the roast, ensuring it does not touch the bone.
Roast the prime rib in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 120°F (49°C) for rare, 130°F (54°C) for medium rare, or 140°F (60°C) for medium.
Once the desired internal temperature is reached, remove the roast from the oven and loosely tent it with aluminum foil. Let it rest for at least 20 minutes; the internal temperature will continue to rise slightly during this time.
Carve the roast by slicing between the ribs, and serve with fresh rosemary sprigs for garnish, if desired.
Nutrition Facts
Calories |
6924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 561.3 g | 720% | |
| Saturated Fat | 219.9 g | 1100% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1701 mg | 567% | |
| Sodium | 4797 mg | 209% | |
| Total Carbohydrate | 11.6 g | 4% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 0.2 g | ||
| Protein | 439.9 g | 880% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 297 mg | 23% | |
| Iron | 43.6 mg | 242% | |
| Potassium | 5611 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
