My No-Fuss Method for Cooking a Simply Stunning Prime Rib Roast

Have you recently purchased a premium American Wagyu Prime Rib Roast and you want to make sure to do it justice?

I get it. Prime rib roasts can get pricey, so mucking up what could potentially be a show-stopping dinner is not an option!

Well have no fear because today I'm sharing my simple prime rib roast cooking method to create a juicy and tender prime rib to serve your loved ones.

With this closed oven cooking method, you'll walk away with the perfect medium rare prime rib adorned with a gorgeous brown crust...every time.

Trust me, your family will ask for it again and again!

My No Fuss Simply Stunning Prime Rib Roast

Prep time 5 minutes
Cook time 2 hours and 30 minutes
Fridge time plus room temperature time 11 hours
Total time 13 hours and 35 minutes
Serves four to eight people

First, this method works best for smaller prime ribs between 4 to 8 pounds.

The trick is to know the exact weight of your prime rib and write it down.  Put it somewhere you won't forget, because knowing the weight of your prime rib roast is key to get that perfect medium rare temperature.

Also, you don't need a meat thermometer, you can use one but it's not necessary.

*You'll notice this recipe includes no resting time, because it's simply not needed with this method.  The meat rests as it sits in the oven. 

I recommend serving your prime rib roast with some amazing sides, such as a simple au jus or creamy horseradish sauce.

*If your oven has a cooling fan that kicks in when you turn it off, you might want to stick to a traditional cooking method. This recipe utilizes the residual heat from the oven after it's turned off to cook the prime rib.

What You'll Need:

1. One 4 to 8 lb prime rib roast boneless or bone-in, trimmed and tied
2. Montreal Steak Seasoning by McCormick, no salt and pepper necessary

Directions:

1. Gather your ingredients the night before. This is the time to unwrap the roast and let it sit uncovered in the refrigerator to dry out the surface, making it much easier to achieve that nice brown color on the roast.
2. Three hours before you start cooking, take the roast out of the fridge and place it on a sheet pan at room temperature. Room temperature is very important for this method.
3. Half an hour before you start roasting make sure your rack in is the middle of the oven and heat it to 500° F.  Take this time to generously season the meat with your McCormick Montreal Steak Seasoning.
4. Determine your cooking time, to bring it to a nice medium rare. Now find your where you wrote down the weight of your roast and do a simple calculation. Multiply the weight of your roast, in pounds, by 5. That's how you'll determine your total roasting time.  For example, if you have a 4lb roast 4 * 5 = 20 minutes, and for an 8lb roast 8 * 5 = 40 minutes.

5. When it's time to cook, set your roast in a roasting pan fat side up. 

If you're nervous about the cooking time, feel free to insert your meat thermometer or digital probe into the deepest part of the meat, being careful not to hit the bone.

6. Roast your prime rib for the exact time calculated then turn it off and walk away. 

You want to leave it in the oven for 2 hours and walk away.  Refrain from the temptation to open the oven door for any reason.

7. After the prime rib roast has sat in the oven undisturbed for 2 hours, remove it and serve immediately! 

If you've used a meat thermometer you'll find that you the internal temperature has reached 130° F, the perfect medium rare. Enjoy!

Follow this recipe exactly for a delicious Prime Rib Roast that will cook to tender and juicy perfection every time.

And at Null Ridge Premium Beef, you'll find decadent American Wagyu prime rib, dry-aged 21 days and raised in an all natural environment.  We go out of our way to ensure you receive safe and exceptional beef for your family every time!

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