Closed Oven Door Method For Roast Prime Ribs Of Beef
A simple and easy way to ensure your prime rib roast cooks to a perfect medium-rare from end to end!
Ingredients
- 1 Each Bone In Prime Rib Roast 2 pound minimum Feeds 1-2 persons per pound of raw weight
- 2 Tbsp Salt
- 1 Tsp Pepper
Instructions
Special Notes
- This recipe makes use of residual heat and requires that the oven door only be opened twice – once to insert the roast and once again at the end of the entire cooking process. If you open the oven door at any other time, heat will be lost and the meat will not be cooked properly.
- Save the packaging label or ask your butcher to note the precise weight of the roast. You need it to calculate cooking time.
Mise en place
- On the evening prior to cooking, unwrap the rib roast and allow it to sit in the refrigerator uncovered overnight so that the exterior becomes dry. This will ensure that a crisp crust will form when cooked.
- Two or three hours prior to cooking remove roast to counter top so that it may come to room temperature.
Preparation
- Preheat oven to 500 degrees Fahrenheit.
- Season outside of roast with a generous amount of salt and pepper.
- Calculate cooking time by multiplying the weight of the roast in pounds by 5. This is the number of minutes the roast will be cooked at 500 degrees. For example, an 8 pound roast would cook for 40 minutes since 8 X 5 = 40. A 5 pound roast would cook for 25 minutes since 5 X 5 = 25.
- Place the roast in the 500 degree oven and set the timer for the amount of time you calculated in step 3.
- When the timer expires turn off the oven. You must leave the roast in the oven with the door remaining closed for 2 more hours so set your timer for two more hours. Do not open the oven door.
- When the 2 hour timer expires the roast is done. Open the oven door now and remove, slice and serve the roast.
- If desired, you may be able to make a jus by pouring out the fat from the cooking pan and deglazing the pan with wine, beef stock or water. However, the high cooking heat that this method uses may not render font that can easily be deglazed. Fortunately, if followed precisely the roast will retain a lot of moisture and can be enjoyed without adding jus or gravy.
Notes
If everyone you are serving likes Prime Rib cooked to medium-rare then this is the right cooking technique for you. It produces a roast that is cooked medium-rare from one end of the roast to the other. To paraphrase Oprah, You get a medium-rare! You get a medium-rare! You get a medium-rare! On the other hand, if you are serving Prime Rib to a group with other preferences - some like it rare, others medium-well and so on, then a better method will be the Warm/Sear/Roast/Rest method which you can also find on the Chef Hacker Kitchen website at https://chefhackerkitchen.com/prime-ribs-of-beef-au-jus/ . The Warm/Sear/Roast/Rest method delivers a prime rib that is cooked to rare in the center of the roast and gradually changes to medium-well as you move to each end.