Great Roast

"Based on a recipe from The Eastern Junior League Cookbook. This recipe from the Junior League of Greater Waterbury, Connecticut is my go-to recipe for roasting prime rib when it’s my turn to cook; otherwise my DH likes to either barbecue, smoke, or rotisserie his beef roasts. He’s perfectly happy if I use this method when it’s my turn! This is so simple and really does result in a “rosy rare all the way through” roast. By the way, the recipe explicitly states not to use a “standing rib” beef roast, although that is exactly what I use! Cook time doesn’t include the oven-off-with-the-door-closed time. Serve with a creamed horseradish condiment. Also goes great with Yorkshire pudding!"
 
Download
photo by mersaydees photo by mersaydees
photo by mersaydees
photo by mersaydees photo by mersaydees
photo by mersaydees photo by mersaydees
Ready In:
1hr 40mins
Ingredients:
3
Serves:
6-8
Advertisement

ingredients

Advertisement

directions

  • Anytime from 9AM until mid-afternoon you can start this roast.
  • Preheat oven to 350°F.
  • Salt and pepper the roast and place on shallow open roaster and roast in preheated oven for 1 hour. Turn oven off and do not open oven door!
  • ½ hour before dinnertime, turn oven back to 350°F.
  • The roast will be rosy rare all the way through.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes