Prime Rib Roast – Closed oven method
There’s something undeniably majestic about a perfectly cooked prime rib roast and this prime rib roast – closed oven method, produces just that. The rich marbling, succulent flavor, and tender texture make it a show-stopping centerpiece for any special occasion. While there are various methods to achieve that coveted medium-rare perfection, the closed-oven method stands out for its simplicity and reliability.
Start by selecting a high-quality prime rib roast. Look for a well-marbled piece with a good fat cap for added flavor and moisture. Aim for a bone-in roast, as the bone contributes to a richer taste and helps with even cooking. Although, you can use this method for other good quality roasts without a bone as well. This closed-oven method produces a perfectly medium-rare prime rib roast that has a beautifully browned and crisp crust on the outside.
Although this method would likely work on larger prime rib roasts, I find it works best for smaller prime ribs somewhere between 4 and 8 pounds is a perfect size. If you get too large of a prime rib you risk an inconsistent cook.
Knowing exactly what your prime rib weighs is essential for this method to work, so don’t throw out the label until you copy down the weight. You will need that to calculate the roasting time.
Using a meat thermometer?
The best thing about this simple method is that you DO NOT need a meat thermometer at all. You can use one if it makes you feel more comfortable. This roast should finish at a perfect 130 degrees F and as an added bonus, it requires ZERO resting time. Resting is not necessary with this method because the meat has basically been resting as it sits in the oven for 2 hours.
Ingredients for a Perfect Prime Rib Roast using the Closed oven method:
- a good quality 4 to 8 pound, bone-in, Prime Rib Roast.
- Kosher Salt
- Freshly ground Black Pepper
How to, for a perfectly medium-rare Prime Rib roast using the Closed oven method:
- Prepare the Roast: Begin by bringing the prime rib roast to room temperature. This allows for more even cooking. Take it out of the refrigerator 3 hours before you plan to cook it.
- Seasoning: Pat the roast dry with paper towels. Rub the entire surface with a generous amount of salt and pepper, ensuring it’s well coated.
- Preheat the Oven: Preheat your oven to 500°F (260°C). The initial high heat sears the exterior, creating a flavorful crust while locking in the juices.
- Place in the Oven: Position the seasoned roast on a rack in a roasting pan, fat side up. Insert a meat thermometer (if you are using one) into the thickest part, avoiding contact with the bone. Place the roast in the preheated oven for 5 minutes PER POUND. Calculate this prior to this point. Example a 4 lb roast will take 4×5= 20 minutes cooking at 500 degrees F.
- Shut off the oven: Once the calculated minutes have passed, turn off the oven and Walk away-Do not open the oven for 2 additional hours.
- Resting Period: Once the 2 hours have passed, open the oven and take out the roast. It should be a perfect medium-rare or 130 degrees F. Carve the roast immediately and serve. There is no need to rest the roast, as it has rested as the oven has cooled.
- Carving and Serving: Carve the prime rib into thick, succulent slices, and serve with your favorite side dishes. Whether it’s a holiday feast or a Sunday dinner, your perfectly cooked medium-rare prime rib is sure to impress.
Prime Rib Perfection (closed oven method)
- 1 roasting pan with rack
- 4-8 lb Prime Rib Roast *mine was 5.8 lbs
- Kosher Salt to cover roast
- freshly ground black pepper to cover roast
- Write down the weight of your prime rib roast before unwrapping it. (or take a photo with your phone). You will need the exact weight to calculate the cook time. The roast will cook for 5 minutes per pound exactly.
- Unwrap the roast and place it on a small tray to rest and come to room temperature for 3 hours.
- Once the 2.5 hours have passed, preheat your oven to 500℉ and set the oven racks to the middle.
- Once 3 hours have lapsed, season liberally with Kosher Salt and freshly ground black pepper. Insert a heat proof meat thermometer (if using).
- Place the seasoned roast, fat side up, on the rack of the roasting pan and put the roast on the middle rack in the oven and shut the door. Set the timer for the amount of time you calculated earlier (multiply the weight, in lbs x 5). It should be around 20-40 minutes depending on the size of the roast. Mine for this recipe was 29 minutes. Then WALK AWAY and DO NOT open the oven door.
- If you have a wireless meat thermometer you can use it, but it is not really necessary as the roast will be done to a perfect medium rare.
- When the roast time is over, turn off the oven, and Do not open it! Walk away again for 2 hours.
- In 2 hours, remove the roast from the oven, carve and serve immediately (no need to rest). If you did use a meat thermometer, you should see that the internal temperature is a perfect 130℉ medium-rare.
- Serve with your favorite side dishes, like baked potatoes and steamed veggies.
Tips and Tricks:
- To calculate how large of a prime rib roast to purchase, allow two servings per rib. So if you want to serve 8 people then purchase a prime rib roast with 4 bones. A boneless roast will yield two servings per pound.
- Use the simple calculation method for determining the amount of time to roast your prime rib. The calculation is : weight of the prime rib roast in pounds x 5 (minutes per pound) = total roasting time in minutes. For example if you have a 4.5 lb roast then the cook time will be 4.5×5= 22.5 minutes at 500 degrees f, then 2 hours in the closed oven.
- If purchasing a roast in Kilograms, be sure to convert the weight to pounds before doing the above calculation.
- When bringing the roast to room temperature, it is not advisable to let it sit at room temp for longer than 3 hours to prevent bacteria from developing.
- If you want an even better crust on the prime rib you can unwrap it the night before and place it uncovered on a tray in your refrigerator, then take it out 3 hours before you want to cook it to allow it to come to room temperature. This dries out the roast even more, allowing for an even better crust.