How To Cook A Small Prime Rib Roast Closed Oven Method Recipes

THE PERFECT PRIME RIB ROAST

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place a rack inside a roasting pan.
• Mix garlic powder, onion powder, dill weed, pepper, and salt together in a bowl; rub onto roast, including the ribs. Place roast, rib-side down, onto rack in roasting pan.
• Bake roast in the preheated oven for 45 minutes. Turn off oven, keeping the door closed the entire time, and keep roast in oven for 3 hours. Turn oven back to 375 degrees F (190 degrees C) and cook roast until an internal temperature of 145 degrees F (65 degrees C) is reached, 30 minutes more.

HOW TO COOK A SMALL PRIME RIB ROAST (CLOSED OVEN METHOD)

Steps:

• Set the roast out at room temperature 3 hours prior to roasting.
• 30 minutes prior to roasting, Preheat the oven to 500 degrees.
• To determine the "active" roasting time (how long to roast the meat at 500 degrees Fahrenheit) multiply the weight (in pounds) of your roast by 5 minutes. Example: If your roast is 4 pounds, then 4 X 5 = 20 minutes of "active" roasting time. If roast is 4.5 pounds, then 4.5 x 5 = 22.5 minutes roasting time (I would round up to 23 minutes).
• Tie the roast with twine, making sure it's a uniform circumference.
• Generously season all sides of the roast with kosher salt and pepper.
• Place the roast on the roasting pan with a rack, fat side up. After 30 minutes of preheating the oven, place the pan on the middle rack. Shut the door and set your time for the active roasting time. Set a timer!
• When the timer goes off, turn off the oven. Set your timer for 2 hours and walk away! Do NOT open the oven door!
• Once the 2 hours is up, cut and serve right away.

CLASSIC PRIME RIB FOR A SMALL CROWD

Steps:

• Bring the meat to room temperature by removing it from the refrigerator at least an hour before cooking, preferably two. (For a larger roast, make it three.) Preheat the oven to 450 degrees.
• Place the meat, bone side down, in a large roasting pan. Season it with salt and pepper. If you like garlic, peel the cloves and cut them into tiny slivers; use a boning or paring knife to poke small holes in the meat and insert the garlic into them.
• Place the roast in the oven and cook for 15 minutes, undisturbed. Turn the heat down to 350 degrees and continue to roast about 1 hour; check in several places with a meat thermometer. When no spot registers under 125 degrees (120 degrees if you like your meat really rare and your guests are of the same preference), the meat is rare; cook another 5 or 10 minutes if you like it more well done, then check again, but in no case should you let the temperature of the meat go above 155 degrees.
• Remove the meat from the oven. Pour off all but a few tablespoons of the fat, and place the roasting pan over a burner set to high. Add the liquid and cook, stirring and scraping up any brown bits, until it is reduced by half. Slice and serve the roast, splashing a little of the sauce on the meat platter and passing the rest at the table.

EASY PRIME RIB ROAST

Steps:

• Mix garlic, rosemary, sage, thyme, salt, and pepper together in a small bowl. Pat garlic mixture over entire roast. Make an incision down the middle of the roast, keeping parallel with the bones. Place the roast in a plastic roasting bag and pour Worcestershire sauce and soy sauce into the bag, concentrating on the incision in the roast. Tie the bag and refrigerate roast to marinate, turning often, at least 2 hours.
• Remove roast from refrigerator and allow to come to room temperature, 1 to 2 hours. Remove roast from bag and discard marinade. Place roast, fat-side up, in a roasting pan.
• Preheat an oven to 500 degrees F (260 degrees C).
• Bake in the preheated oven for 15 minutes. Lower heat to 350 degrees F (175 degrees C) and continue cooking until an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let roast stand for 20 minutes before slicing.

PRIME RIB ROAST CLOSED OVEN METHOD

Steps:

• How to Make ItThe night before you is going to cook 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 500F and season the roast generously with Kosher salt and freshly ground black pepper.Now it's time to do your calculation. All you do is multiply the weight of your roast by five. That's your total roasting time, in minutes. Sounds crazy, right? But stay with me.For instance, if you have a four-pound roast, 4 × 5 = 20 minutes. An eight-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 this crazy technique, you can insert a meat thermometer or a digital probe thermometer into the deepest part of the meat, being careful not to hit bone. If nothing else, it will provide you with some peace of mind.All right, now put the roast in the oven and roast it for exactly, however, many minutes you calculated above. 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. Here's a simple au jus sauce you can make when there're about 30 minutes left. Or try this creamy horseradish sauce.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 130F - in other words, perfect medium-rare. How easy was that?