Paula Deen's Standing Rib Roast

[sfarler]

Wow. That's what DH and DD and I all said when we had this Friday night. This was so easy and just delicious. I came across the recipe when I was searching FoodTV's recipes for something else and since I've never made a standing rib roast, I wanted to try it. (And standing rib roasts were on sale at our grocery store.) The only problem was that the oven was tied-up for five hours and that limited what else I could make. The roast came out a really nice medium rare and with so much flavor.

Foolproof Standing Rib Roast Recipe courtesy Paula Deen
See this recipe on air Thursday Dec. 23 at 4:00 PM ET/PT.

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 1 minute
Cook Time: 1 hour 30 minutes
Yield: 6 to 8 servings
User Rating:

1 (5-pound) standing rib roast
1 tablespoon House Seasoning, recipe follows

Allow roast to stand at room temperature for at least 1 hour.
Preheat the oven to 375 degree F. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

[Kathy B]

Sounds great! Is there any way to adjust it if you prefer it a little more done (Medium to medium-well)? My family is picky about pink meat.....

[HUNGRY!]

We made this for Christmas last year and loved it so much we're having it agin this year.

[dlaboriel]

My question is the same as Kathy's. My family doesn't like to see pink (or red) either.

[Laurielee]

I saw this episode this week-end and thought waht a stange way to cook a roast, glad to hear its so good.

I would think to get it cooked more is to extend the cook time from maybe an an hour to an hour and 15 minutes or a little longer if you want the middle to be medium, hers was rare

Laurie

[sfarler]

I agree with Laurielee. I'd increase the cooking time. It would also be a good idea to use one of those meat thermometers where you can read the temperature outside of the oven since you are not suppose to open the oven door.

[sneezles]

Originally posted by Kathy B
Sounds great! Is there any way to adjust it if you prefer it a little more done (Medium to medium-well)? My family is picky about pink meat.....

About 45 minutes for the second cooking time will get you medium. This is similar to the 500º Eye of Round Roast. It workds every time!! We're having this tonight sans the House Seasoning or should I say we're having Our House Seasoning:

Garlic powder
Dried basil
Dried marjoram
Cracked black pepper