Ultra Rib Roast
by Greg Ratajik
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)
  • Black Pepper
  • Original Pam Spray / Crisco Spray
  • Lawry's Salt
  • Black Pepper
  • Salt
  • Cayenne Pepper
  • Parsley
  • White Pepper


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 end.
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 fifty minutes (about medium). Let sit for 10 minutes or so before cutting
It'll be very juicy, perfectly done, with a taste you won't believe!