This closed-oven method will give you a beautifully crusted rib roast that’s cooked to a perfect medium rare. This technique is ideal for smaller, 4 to 6 pound boneless rib roasts. Learn how to make this easy and delicious roast for your Christmas or holiday gathering!
Rib roasts with au jus are usually saved for special occasions in our house, and of course, we need them to be cooked perfectly! This closed-oven method initially “sears” the roast at a high heat of 500 degrees Fahrenheit, helping it develop an impressive crust, then cooks the roast using the residual heat from the oven until it reaches medium rare.
My husband has been cooking our prime rib with this method for quite some time now, and it’s delivered the perfect roast each time. Read below on the specifics of getting this amazing restaurant-quality roast!
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This closed oven method is recommended for
- Small, boneless rib roasts between 4 to 8 pounds.
- Ovens with NO cooling fans – this is very important. If your oven has an internal cooling fan, it will quickly reduce the temperature inside the oven, decreasing the active roasting period.
- Medium rare roasts – If you like medium or well-cooked meat, this method isn’t for you.
Prime rib 500 F. roasting rule (closed oven method)
To determine the “active” roasting time (how long you’ll roast the meat at 500 degrees Fahrenheit) multiply the weight (in pounds) of your roast by 5 minutes.
If your roast is 4 pounds, then 4 X 5 = 20 minutes of “active” roasting time. If roast is 4.5 pounds, then 4.5 x 5 = 22.5 minutes roasting time (I would round up to 23 minutes).
Ingredients & Equipment Notes
Boneless Rib Roast – I am using a 4 pound roast.
Coarse Kosher Salt & Ground Pepper – Use coarse salt as it provides a nice crust. Table salt is too fine, and will make the roast too salty.
Baking Rack – We are using a boneless roast, so a baking rack is highly recommended to get a nice crust on the bottom of the roast.
Timer – You’ll need to keep a close eye on the roasting time!
Kitchen twine – You’ll need this to tie the roast into a uniform size.
Instructions
1). Set the roast out at room temperature at least 3 hours prior to roasting. 30 minutes prior to roasting, Preheat the oven to 500 degrees. Your oven will probably reach 500 degrees before 30 minutes, but don’t stick the roast in yet, you want to make sure the oven is as hot as possible. Generously season the roast with salt and pepper.
2). Make sure to season all sides!
3). Tie the roast with twine, making sure it’s a uniform circumference.
4). Place the roast on the roasting pan with a baking rack, fat side up. Place the pan on the middle oven rack. Shut the door and set your timer for the active roasting time.
When the timer goes off, turn off the oven, then set your timer for 2 hours and walk away! DO NOT open the oven door!
Once the 2 hours is up, cut and serve right away with some au jus sauce and horseradish!
Pro Tips
- Make sure your roast is at room temperature prior to cooking. A cold roast will cook unevenly and result in rare meat.
- Tying the roast helps it cook more evenly, and you’ll get nice, round pieces when you slice it. One end of the roast may be smaller than the other, so ensure you tie it to make the circumference as uniform as possible.
- There’s no need to rest the meat. The resting period occurs when the oven is cooling off.
- We never use a thermometer for this method, but if it’s your first time using this technique, and you’re nervous, then insert a meat thermometer into the deepest part of the meat. For medium rare the temperature should read 125-130 degrees Fahrenheit.
- This recipe will not yield any pan drippings.
- Your kitchen might smoke up! Make sure the windows are open and fans are running or your smoke alarm will go off!
Frequently Asked Questions
For this closed oven method, you cook it uncovered because you want a nice crispy brown crust.
Slice the roast and serve it with traditional sides like mashed potatoes, corn, asparagus…
How thick should you slice prime rib?
Prime rib roast should be cut into 1/2 – 3/4“ slices.
Cook the roast fat side up.
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How to Cook a Small Prime Rib Roast (Closed Oven Method)
Equipment
- Roasting pan
Ingredients
- 4 pound Boneless rib roast
- Kosher salt, to taste
- Ground pepper, to taste
Instructions
- Set the roast out at room temperature 3 hours prior to roasting.
- 30 minutes prior to roasting, Preheat the oven to 500 degrees.
- To determine the “active” roasting time (how long to roast the meat at 500 degrees Fahrenheit) multiply the weight (in pounds) of your roast by 5 minutes. Example: If your roast is 4 pounds, then 4 X 5 = 20 minutes of “active” roasting time. If roast is 4.5 pounds, then 4.5 x 5 = 22.5 minutes roasting time (I would round up to 23 minutes).
- Tie the roast with twine, making sure it’s a uniform circumference.
- Generously season all sides of the roast with kosher salt and pepper.
- Place the roast on the roasting pan with a rack, fat side up. After 30 minutes of preheating the oven, place the pan on the middle rack. Shut the door and set your time for the active roasting time. Set a timer!
- When the timer goes off, turn off the oven. Set your timer for 2 hours and walk away! Do NOT open the oven door!
- Once the 2 hours is up, cut and serve right away.
Notes
- This closed oven method is recommended for:
-
- Small boneless rib roasts between 4 to 6 pounds.
- Ovens with NO cooling fans – this is very important. If your oven has an internal cooling fan, it will quickly reduce the temperature inside the oven, decreasing the active roasting period.
- For medium rare roasts
- Make sure your roast is at room temperature prior to cooking. A cold roast will cook unevenly and result in rare meat.
- Tying the roast helps make it a nice round roast. One end of the roast may be smaller than the other, so ensure you tie it to make the circumference as uniform as possible. This helps to cook the roast more evenly.
- There’s no need to rest the meat. The resting period occurs when the oven is cooling off.
- If it’s your first time using this technique, and you’re nervous, then insert a meat thermometer into the deepest part of the meat. For medium rare the temperature should read 125 – 130 degrees Fahrenheit.
- This recipe will not yield any pan drippings.