Ingredients :
1prime rib roast with or without bone (any size)
Garlic powder
Salt
Pepper
Directions
Preheat oven to 550F degrees.
Make a rub of salt, pepper and garlic powder and apply to meat. Place meat in a shallow roasting pan fat side up.
Roast at 550 at 5 minutes per pound for RARE, or 6 minutes per pound for MEDIUM and 7 minutes per pound for WELL DONE.
Turn off oven at the end of cooking time and DO NOT OPEN OVEN DOOR FOR TWO HOURS.
At the end of the 2 hours, remove meat from oven to slice; it comes out perfect everytime.
Works the same with Roast beef. Try it you won’t be disappointed.
This method is undeniably effective for achieving a perfectly juicy, medium-rare prime rib.
The true genius lies not in a complex blend of seasonings, but in the revolutionary cooking technique that relies on the oven’s retained heat.
The most critical step is ensuring the roast is genuinely at room temperature before it even touches the oven; a cold center will throw off the entire delicate thermal process and result in an undercooked exterior and a too-rare center.
While the listed seasonings of salt, pepper, and garlic powder create a classic, savory crust that complements the rich beef, they are a canvas for your personal taste.
You could easily incorporate fresh minced rosemary and thyme, a mustard and herb paste, or even a coffeecrusted blend for a deeper, more robust flavor profile. The key is to form a good crust during the initial high-heat blast, which will seal in the juices before the oven is turned off.
For those seeking a more aromatic and herb-forward experience, consider creating a paste.
