Paula Deen Foolproof Standing Rib Roast

Paula Deen Foolproof Standing Rib Roast uses just two ingredients: a 5-pound bone-in rib roast and her House Seasoning. It takes about 5 and a half hours total and serves 10. The result is a holiday centerpiece that looks like you spent all day over it. In the South, this is Christmas dinner.

The whole trick is the oven. Paula roasts the meat at 375 for one hour, then turns the oven off and leaves the door shut for three hours straight. The carryover heat cooks the roast slowly and evenly to medium rare. Opening that door even once lets the heat escape and dries out the meat.

Take the roast out of the fridge a full hour before it goes in the oven. Cold beef cooks unevenly, with a gray band around a red center. Use a leave-in probe thermometer so you can check doneness without cracking the door. Season the night before if you want a drier surface and a better crust.

Paula Deen Foolproof Standing Rib Roast

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

4

hours 

30

minutes

Calories

475

kcal

A bone-in standing rib roast rubbed with House Seasoning and slow-cooked using a closed-oven method. One hour of high heat seals the outside, then three hours of trapped residual heat brings the center to a juicy medium rare without ever opening the door.

Ingredients

• 1 tablespoon Paula Deen’s House Seasoning
  

• 1 (5-lb) standing rib roast

Directions

• Preheat the oven: Preheat oven to 375 °F.
• Season and roast: Allow roast to stand at room temperature for at least 1 hour. Rub roast all over with the House Seasoning. Place roast on a rack in a pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in the oven but do not open oven door for another 3 hours. About 30-45 minutes before serving time, turn oven to 375 °F to reheat the roast.

Tools for this recipe

• Cuisinart 16-inch roasting pan with rack, ThermoPro instant-read thermometer, ThermoPro digital kitchen timer. As an Amazon Associate I earn from qualifying purchases.

FAQs

Why can't you open the oven door during the three-hour rest?

Paula's Cook's Note says it plainly: do not open that door. The closed oven traps residual heat that slowly finishes the roast to an even medium rare. Cracking the door drops the temperature fast and dries the meat out.

Can you use a different seasoning instead of Paula Deen's House Seasoning?

House Seasoning is just salt, pepper, and garlic powder in equal parts. If you have a beef rub you like, go for it. Just make sure it has enough salt, since salt pulls moisture to the surface and helps build a crust.

How do you know when the roast is done if you can't open the oven?

Use a leave-in probe thermometer. Insert it into the thickest part of the roast before you close the oven door. For medium rare, you are looking for 130 to 135 degrees at the center. The wire runs through the door seal, so you never have to open it.

How long does leftover standing rib roast keep?

Wrapped tightly and refrigerated, leftovers keep 3 to 4 days. Slice cold for sandwiches or reheat slices gently at 250 degrees with a splash of beef broth. Do not microwave thick slices, or the edges will turn gray and chewy.

Can you prep this roast the night before?

Season the roast the night before and leave it uncovered in the fridge. The salt draws moisture to the surface, which dries it out and gives you a better crust. Pull it out a full hour before cooking so it warms up. A cold roast straight from the fridge will cook unevenly.