Type what you have

Ingredients

• ✓ rib roast
• salt
• black pepper
• garlic powder

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Place a rack in a roasting pan.
3. 3 Combine salt, pepper, and garlic powder in a small cup.
4. 4 Place room-temperature roast on the rack in the roasting pan with the fatty side up and the rib side on the bottom. Rub the seasoning onto the roast.
5. 5 Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside for 3 hours, without opening the door.
6. 6 Turn the oven back on to 375 degrees F (190 degrees C) and reheat the roast for 30 to 40 minutes. The internal temperature should be at least 145 degrees F (62 degrees C).
7. 7 Remove from the oven and let rest for 10 minutes before carving.
8. 8 Serve hot and enjoy!

By SALSIEPIE

Ingredients

• ✓ rib roast
• salt
• red wine
• beef stock
• all-purpose flour

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Season beef generously with salt and black pepper; place into a roasting pan, rib-side down.
3. 3 Roast in the preheated oven until medium-rare or desired doneness, about 2 hours 20 minutes. Transfer beef to a cutting board; let stand for 20 minutes.
4. 4 Discard any fat from pan drippings; stir wine into drippings. Bring to a boil over medium heat while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Reduce the heat to medium; cook 5 minutes more. Strain wine mixture through a fine-mesh sieve into a saucepan.
5. 5 Whisk stock and flour together in a bowl; gradually whisk into wine mixture. Cook and stir over medium heat until sauce boils and thickens, about 5 minutes; season with salt and black pepper. Serve sauce with beef.

By Campbell's Kitchen

Ingredients

• ✓ rib roast
• olive oil
• sea salt
• black pepper
• garlic

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C). Set a rack inside a shallow roasting pan.
2. 2 Brush rib roast lightly with olive oil, then rub sea salt, pepper, and garlic all over. Place onto the rack with the fatty side facing up.
3. 3 Roast in the preheated oven until browned, about 30 minutes. Reduce the oven temperature to 325 degrees F (165 degrees C) and tent the pan with aluminum foil. Continue cooking until an instant-read thermometer inserted into the center of the rib roast registers 140 degrees (60 degrees C) for medium, about 1 hour (or 15 minutes per pound if your roast is a different size).
4. 4 Remove roast from the oven and let rest for 10 to 20 minutes before carving. Remove the foil before slicing and serving.

By SharoninTN

Ingredients

• ✓ rib roast
• salt
• butter
• rosemary
• thyme
• black pepper

Instructions

1. 1 Season roast generously with salt.
2. 2 Cover loosely with plastic wrap and refrigerate, 8 hours to overnight.
3. 3 Let roast come to room temperature, about 1 to 2 hours.
4. 4 Preheat the oven to 200 degrees F (95 degrees C).
5. 5 Mix butter, rosemary, thyme, and black pepper together in a small bowl.
6. 6 Spread butter mixture over roast. Place roast in a large roasting pan.
7. 7 Bake in the preheated oven until internal temperature reaches 115 degrees F (46 degrees C) for medium-rare, about 3 ½ hours. Remove from the oven and tent with aluminum foil; let rest, about 20 minutes.
8. 8 Meanwhile, increase the oven temperature to 500 degrees F (260 degrees C).
9. 9 Roast until well browned and the internal temperature reaches 125 to 130 degrees F (52 to 54 degrees C) for medium-rare, 6 to 10 minutes. Slice and serve.

By hello angie

Ingredients

• ✓ rib roast
• soy sauce
• worcestershire sauce
• garlic powder
• onion salt
• browning sauce
• water

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 In a medium bowl, combine soy sauce, Worcestershire sauce, garlic powder, onion salt, browning sauce, and water. Place roast in a roasting pan, ribs side down, and poke deep holes in roast with a knife. Pour marinade over roast. Using a baster, squirt marinade into the holes you created with a knife and over entire roast a few times.
3. 3 Bake for about 1 hour. (Note: Bake for 40 to 45 minutes for a smaller roast so that it does not dry out.)
4. 4 Remove roast from the oven and reduce the temperature in the oven to 200 degrees F (95 degrees C).
5. 5 When the oven has reached 200 degrees F (95 degrees C), return roast to the oven and continue cooking for 18 to 22 minutes per pound, or until internal temperature reaches 145 degrees F (65 degrees C).

By Kim

Ingredients

• ✓ rib roast
• kosher salt
• butter
• thyme
• garlic
• black pepper
• sea salt
• shiitake mushroom
• red wine
• beef broth

Instructions

1. 1 Prepare a thermocirculator and water bath according to manufacturer's directions. Set thermocirculator to 135 degrees F (57 degrees C) and allow water bath to come up to temperature. Season rib roast evenly with 1 tablespoon salt and transfer to a large vacuum-sealable bag; arrange butter cubes, thyme sprigs, and crushed garlic around rib roast in bag.
2. 2 Seal bag with a vacuum sealer according to manufacturer's directions. Transfer vacuum-sealed rib roast to warm water bath with thermocirculator, cover vessel with aluminum foil to reduce evaporation, and cook for 6 hours. Remove rib roast from bag; roast will be at 135 degrees F (57 degrees C) when pulled from water bath. Transfer to a rimmed sheet pan lined with paper towels and gently pat dry; reserve contents remaining in bag.
3. 3 Preheat the oven to broil with an oven rack positioned about 10 inches below the heat source. Line a rimmed baking sheet with aluminum foil and fit with a wire rack.
4. 4 Season rib roast evenly with remaining tablespoon salt and pepper and place on the prepared baking pan.
5. 5 Cook rib roast in the preheated oven until fat cap is deeply caramelized, 8 to 10 minutes. Transfer rib roast to a large cutting board and let rest for 10 minutes before slicing against the grain into 1- to 1 1/2-inch thick slices; garnish sliced prime rib with flaky sea salt to taste.
6. 6 While rib roast is in the oven, combine reserved contents from vacuum bag and mushrooms in a medium saucepan and cook over medium-high heat, stirring occasionally, until mushrooms are mostly tender and liquid has reduced completely, 8 to 10 minutes. Add wine and continue cooking, stirring occasionally, until wine is almost completely reduced, about 5 minutes. Add beef broth and continue cooking, stirring occasionally, until sauce is thick enough to coat the back of a spoon, about 15 minutes; remove thyme sprigs and discard. Season mushroom sauce to taste with salt and serve alongside sliced prime rib.

By John Somerall

Ingredients

• ✓ rib roast
• vegetable oil
• soy sauce
• brown sugar
• garlic
• curry powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Trim excess fat from rib roast, place on a medium baking sheet and cover with foil. Bake approximately 30 minutes in the preheated oven.
3. 3 In a medium bowl, whisk together vegetable oil, soy sauce, brown sugar, garlic and curry powder.
4. 4 Preheat an outdoor grill for high heat and lightly oil grate.
5. 5 Drain juices from ribs and cut into 4 separate pieces. Place on the prepared grill. Basting frequently with the vegetable oil mixture and turning often, cook ribs 15 to 20 minutes, or until richly glazed.

By Lindsay Perejma