Turn the Oven Off Prime Rib Roast
Transform your holiday dinner into an unforgettable culinary masterpiece with the "Turn the Oven Off Prime Rib Roast." This foolproof recipe delivers a perfectly cooked, tender, and succulent prime rib every time, thanks to an ingenious technique that uses residual heat to achieve a flawless medium-rare doneness. Featuring a rich, flavorful rub made with kosher salt, freshly ground black pepper, minced garlic, olive oil, and aromatic fresh rosemary and thyme, this bone-in roast is roasted at high heat before the oven is turned off to finish cooking with precision. With minimal effort and a guaranteed wow-factor, this method ensures a crowd-pleasing centerpiece perfect for special occasions or festive gatherings. Pair it with creamy mashed potatoes, roasted vegetables, or a savory au jus for an exquisite meal that will have everyone coming back for seconds. Keywords: prime rib roast, foolproof recipe, holiday dinner, bone-in roast, medium-rare prime rib.
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Recipe Information
Ingredients
- 6 lbs Prime rib roast (bone-in, about 4 ribs)
- 2 tbsp Kosher salt
- 1 tbsp Black pepper, freshly ground
- 4 cloves Garlic cloves, minced
- 2 tbsp Olive oil
- 1 tbsp Fresh rosemary, finely chopped
- 1 tsp Fresh thyme leaves
Instructions
1. Remove the prime rib roast from the refrigerator and allow it to come to room temperature for 1-2 hours. This ensures even cooking.
2. Preheat your oven to 500°F (260°C).
3. While the oven is preheating, prepare a seasoning rub by combining kosher salt, freshly ground black pepper, minced garlic, olive oil, chopped rosemary, and thyme in a small bowl.
4. Pat the prime rib roast dry with paper towels, then rub the seasoning mixture all over the roast, ensuring an even coating.
5. Place the roast, bone-side down, on a roasting rack inside a large roasting pan.
6. When the oven reaches 500°F (260°C), place the roasting pan in the oven, uncovered.
7. Roast the meat for exactly 5 minutes per pound of roast weight. For a 6-pound roast, this would be 30 minutes.
8. After this initial high-temperature roasting, turn the oven OFF. Do not open the oven door at any point during the remainder of the cooking process.
9. Leave the roast in the oven for 2 hours. The residual heat will continue to cook the meat to a perfect medium-rare (approximately 130°F internal temperature).
10. After 2 hours, check the internal temperature using a meat thermometer. If it's not at your desired doneness, you can briefly return it to an oven set to 375°F (190°C) for a few minutes.
11. Remove the roast from the oven and let it rest on a cutting board, tented loosely with aluminum foil, for 15-20 minutes to allow the juices to redistribute.
12. Carve the roast into slices and serve immediately with your favorite side dishes like mashed potatoes, roasted vegetables, or au jus.
Nutrition Facts
Calories |
5736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 463.7 g | 594% | |
| Saturated Fat | 167.7 g | 838% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1306 mg | 435% | |
| Sodium | 4359 mg | 190% | |
| Total Carbohydrate | 8.8 g | 3% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 0.0 g | ||
| Protein | 382.5 g | 765% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 34.6 mg | 192% | |
| Potassium | 3400 mg | 72% | |
*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.
