For any size roast, perfect every time. This is by far the most
juicy, tasty rib roast I've ever had. Cooking time is 1 hour, a
period of time, then about 50 minutes (see below for details).
Any size Rib Roast (3 rib pictured, I've done up to a 6
rib this way)
Original Pam Spray / Crisco Spray
Any size rib roast can be used here. The really critical
thing is to get a good crust on the roast. I use a layering
technique that keeps it all together - if you do this right,
it'll taste GREAT and will be ultra-juicy.
For each side, spray the PAM on. Then put a layer of salt, pepper,
Cayenne, white pepper, and then Lawry's. You should have enough
to completely coat the side, and there should be some loose.
Spray the PAM over this layer, and then sprinkle with parsley.
Then spray again.
As you turn the roast, the PAM will keep everything together.
Prop up the roast on the tip, to get a complete coating on the
Here's where it gets weird. Pre-heat the oven to 375.Put the
roast in the oven, in a uncovered roasting pan, for 1 hour.Turn
the oven off. DO NOT OPEN THE OVEN! Just leave
as is.When you are ready to serve it, turn the oven back on
X minutes before you want to serve, and set it to 300 degrees.
Use these numbers to figure out how long you need to keep it
on:Rare - 45 minutes before serving. Medium - 50 minutes Medium
Well - 55 minutes.So for example:Cook it at 375 for one hour.
Turn the oven off, and let sit for 4 hours. Turn it back on
to 300, and cook for 50 minutes. Pull it out, and you'll have
a perfect Rib Roast, done medium!
This roast was taken out of the oven after 40 minutes (Rare!). Let sit for 10 minutes or so before cutting
It'll be very juicy, perfectly done, with a taste you won't