Paula Deen Standing Rib Roast uses just three ingredients and a turned-off oven to feed 10 people at your next holiday dinner. The whole cook takes about 6 hours from counter to carving board, but only 10 minutes of hands-on work. This is the Southern way to handle an expensive cut: season it, roast it, and walk away.
The oven-off rest is what makes or breaks this recipe. You roast at 375 for one hour, kill the heat, and keep that door shut for three full hours. The trapped heat slow-cooks the meat to a pink, even medium-rare from edge to center. Open the door too early and the temperature drops, leaving you with a cold middle.
Pull the roast from the fridge a full hour before cooking so the inside warms up. Skip this and the center stays cold while the outside overcooks. Use a meat thermometer when you reheat, and carve only after the 10-minute rest so the juices stay in the meat.
Paula Deen Standing Rib Roast
Course: DinnerCuisine: American, SouthernDifficulty: Medium10
servings10
minutes1
hour30
minutes450
kcalA bone-in rib roast rubbed with olive oil and House Seasoning, roasted at high heat for one hour, then slow-cooked in a turned-off oven for a tender, evenly pink result.
Ingredients
1 (5 lb) bone-in standing rib roast
to rub on meat Olive oil
3 tablespoons Paula Deen’s House Seasoning
Directions
- Preheat: Preheat the oven to 375º. Place a roasting rack in a large roasting pan.
- Season: Let the roast stand at room temperature for at least an hour. Rub the roast all over with olive oil and the House Seasoning. Place on the roasting rack with rib side down and the fatty side up.
- Roast: Roast for 1 hour. Turn the oven off. Leave the roast in the oven but do not open the door for at least another 3 hours. (It can sit in the oven for up to 6 hours after roasting) About 30-45 minutes before serving time, preheat the oven preheat the oven to 375º. Reheat the roast until a meat thermometer reads 120º.
- Rest and serve: Let rest 10 minutes and serve. This may just be the most perfectly cooked roast you will ever taste!
FAQs
Can I use a different seasoning instead of Paula Deen’s House Seasoning?
You can. House Seasoning is a mix of salt, pepper, and garlic powder. If you do not have her blend, combine 1 cup salt, 1/4 cup black pepper, and 1/4 cup garlic powder and use 3 tablespoons of that. Store-bought steak seasoning works too, but the flavor profile will change.
How long can the roast sit in the turned-off oven?
Paula says it can stay in the oven for up to 6 hours after the initial roast. The residual heat keeps it at a safe temperature during that window. Going beyond 6 hours risks dropping below 140 degrees, which is where food safety becomes a concern.
What temperature should I look for at different doneness levels?
Paula’s recipe reheats to 120 degrees for rare to medium-rare. For medium, pull it at 130 to 135 degrees. The temperature rises about 5 to 10 degrees during the 10-minute rest, so pull it a little early.
Can I make this the day before and reheat it?
No. The oven-off method works because the sealed oven holds residual heat. Refrigerating and reheating the next day gives you regular leftover roast beef, not prime rib. Cook and serve the same day for the best texture.
How do I store and reheat leftovers?
Wrap sliced leftovers tightly in foil and refrigerate within two hours. They keep for 3 to 4 days. Reheat slices gently in a 250-degree oven covered with foil until just warmed through. Microwaving dries prime rib out fast.
