Roasting prime rib can be daunting for novice cooks due to its cost and the risk of over or undercooking. The closed oven method addresses this by employing residual heat for cooking. By quickly roasting the prime rib, then switching off the oven, cooks can achieve a medium rare, juicy interior without needing a meat thermometer. This method relies on warming the meat to room temperature for accurate cooking times. Weight-based timing ensures precision, allowing even inexperienced cooks to produce a beautifully roasted rib roast effortlessly.
The closed oven method simplifies roasting prime rib by using residual heat to achieve perfect doneness without the need for a meat thermometer.
To use the closed oven method, roast the prime rib for a set time based on its weight before turning off the oven and letting it finish cooking.
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