EASY "NO PEEK" PRIME RIB
Make and share this Easy "no Peek" Prime Rib recipe from Food.com.
Provided by CCinSC
Categories Roast Beef
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 500º.
- Mix seasonings together and pat all over the roast.
- It probably won't stick very well to the fat side but that's ok.
- Put the roast in a Dutch oven, preferably on a small rack to lift it off the bottom of the pot.
- Bone side up (fat side down).
- Place a meat thermometer in the middle of the roast being careful not to get too close to the bone.
- Cover with lid (you need a fairly large Dutch oven so the lid will fit on properly).
- Cook the roast in the oven for 5-6 minutes per pound, then shut off the oven.
- DO NOT OPEN THE OVEN DOOR FOR TWO HOURS, UNDER PENALTY OF DEATH!
- ****The 2 hours starts as soon as the roast is put in the oven****.
- After two hours, take it out and check the temperature.
- If it's 140º, it's perfect!
- If it's cooler, put back in oven at 375º until it reaches 140º.
- This procedure will yield a PERFECT MEDIUM RARE PRIME RIB.
- Don't ask how to do medium or well done because cooking prime rib past medium rare is a felony.
GABBY'S NO-PEEK PRIME RIBBER
Number Of Ingredients 6
Steps:
- The weight of this roast does not matter, as long as it is between 4 and 7 ribs long. Rub the Worcestershire, garlic, paprika, and pepper over the outside of the entire roast (bone side, too). Dust with flour, then set meat on roasting rack inside a roasting pan. Bake in a preheated 500° oven for 5 minutes for each pound (you must know the exact weight of the roast) if you want rare meat, 5 1/2 minutes per pound for a more medium to well-done roast. After this roasting period, turn the oven off, but don't you dare open the oven door! If fact, the oven door must not be opened for exactly 2 hours. Now, open it up, place the meat on a warmed platter, and carve away. Oh, this is so good, especially if you have chosen a Certified Angus Beef roast.
Nutrition Facts : Nutritional Facts Serves
THELMA'S STANDING RIB ROAST NO PEEK
Thelma is my mother-in-law, another fabulous cook and a wonderful person! She swore by this recipe. Just remember to follow the directions exactly!
Provided by Normaone
Categories Roast Beef
Time 4h1m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- At least 3-4 hours before serving, place ROOM TEMPERATURE roast in a shallow pan, fat side up, resting on bones on a rack, sprinkle with salt, pepper and garlic salt.
- Place in preheated 375F oven FOR EXACTLY 45 minutes.
- Do not add water.
- Do not cover.
- Do not baste.
- Turn oven off.
- Leave roast in oven with door closed.
- DO NOT OPEN THE OVEN DOOR (my mother-in-law would tape it shut!!!).
- Turn oven on again, at 375F for another 45 minutes before serving.
- Remove from oven.
- Let stand 15 minutes before carving.
- Note: For a roast 10-12 pounds,leave in oven 60 minutes at the beginning and 60-90 minutes at the end for medium rare.
RIBS DIABLO
Number Of Ingredients 14
Steps:
- Boil ribs in wine and enough water to cover 1 hour. Sauté onion and garlic in butter. Add tomato paste, steak sauce, honey, Worcestershire, beer, cinnamon, salt, and Tabasco. Bring to boil; reduce heat and simmer 30 minutes. Drain ribs and bake in 350° oven 30 - 40 minutes or until brown, basting often with sauce until glazed.
Nutrition Facts : Nutritional Facts Serves
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