6 hour Foolproof Standing Rib Roast

Paula Deen

Ingredients:

One 5 pound standing rib roast
1 Tablespoon House Seasoning
(1 cup salt, 1/4 cup black pepper, 1/4 cup onion powder)


Directions:

1.  Allow roast to stand at room temperature for AT LEAST one hour

2.  Preheat the oven to 375 degrees.  Rub roast with one Tablespoon of House Seasoning (not the entire amount called for in the seasoning recipe).

3.  Place roast on a rack in the pan with the rib side down and the fatty side up.  Roast for 1 hour.  Turn off the oven.  Leave roast in the oven but do not open oven door for 3 hours.  About 30-40 minutes before serving time, turn oven to 375 degrees 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.

Note:  I made this with a 7.5lb roast, let it sit on the counter for 2 hours, added proportionally more seasoning,  and then followed timing directions exactly for an hour, it sat in the oven for about 4 hours and then reheated it in for 40 minutes in the end.  It was medium rare, but I probably would have thought it would have been perfect with a 5 pound roast, 3 hour rest time at 30ish  minutes reheat time.  This would be very east to cook and then walk away from and run errands, etc.