Fool-Proof 500 Rule Prime Rib
Making a tender, juicy prime rib roast in the oven is easy with this No Peek Fool-Proof 500 Rule Prime Rib Recipe. This is the most detailed and tried-and-true recipe you’ll find online to make perfect prime rib every time.
Prime rib is one of our favorite family dinners. If you love it like my family does, try our Air Fryer Prime Rib or this Prime Rib in an Electric Roaster Oven.
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A Quick Look at the Recipe
- ✅ Recipe Name: Fool-Proof 500 Rule Prime Rib
- ⏲️ Ready In: 3 hours and 15 minutes
- 👨👨👦👦 Serves: 10
- 🍽️ Calories: 1070 calories per serving
- 💪 Protein: 47 grams
- 🥣 Main Ingredients: Beef Prime Rib Roast or Standing Rib Roast, Seasoned Salt, Garlic Powder, and Onion Powder
- 📋 Dietary Info: Protien-forward, Holiday Cooking
- 💯 Why You’ll Love It: This beef prime rib roast cooked at 500 degrees is pure luxury for any special occasion.
We love making a prime rib roast recipe or roasted beef tenderloin in the oven for Sunday gatherings, Christmas, New Year’s Day, and Easter holiday dinners.
If the words “prime rib at home” put fear in your heart, you’ve come to the right place! Just follow my step-by-step directions below. You do not need to be afraid! You can conquer, and I’m here to show you how.
I have used this very same cooking method for making prime rib for years now. Even if you are darn skeptical (just like I was my first time!), you can trust that this recipe will absolutely perform!
If you are brand new to cooking a prime rib roast, read this entire recipe before purchasing or preparing your prime rib. There are a lot of great tips and tricks.
You may also want to check out my Creamy Horseradish Sauce, my Crock Pot Velveeta Mac and Cheese, or my Scalloped Sweet Potatoes for side dishes. They complement the prime rib so well.
I remember first using the No Peek 500 degree method to cook a prime rib. I was apprehensive about it. (Heck I was downright scared!) A prime rib is an expensive hunk of meat. I was worried I’d ruin it, wasting my hard-earned money AND my precious time.
This recipe makes the perfect prime rib roast every time and creates a holiday tradition that makes special memories for our family and guests.
500 Degree Rule No Peek Prime Rib Ingredients
- 10 Pound, 4-Rib Prime Rib Roast: I always ask the butcher to cut the rack of bones off and tied back on. Make sure to rest the roast well before cooking to remove some of the chill from the meat before you begin the cooking process. If you have a boneless prime rib roast or a smaller prime rib, simply use the recommended recipe calculations (See Step 4 of the recipe card) to adjust the cooking time for less weight.
- Seasoned Salt: I use Lawry’s Seasoned Salt
- Garlic Powder: You can also use granulated garlic
- Onion Powder: You can also use granulated onion
- Ground black pepper
Creamy Horseradish Sauce (optional)
- Sour cream
- Whipping cream (or heavy cream)
- Hot pepper sauce, as desired, such as Tabasco
- Worcestershire sauce
- Prepared horseradish: Be sure to use refrigerated fresh-grated horseradish, not cream-style horseradish found in the condiment section of the grocery store. You’ll usually find prepared horseradish in a glass jar near the meat department.
- Spicy brown mustard: You can substitute Dijon mustard, if preferred
- Red or white wine vinegar
- Garlic cloves: I really prefer the fresh garlic in creamy horseradish sauce, but feel free to substitute garlic powder or granulated garlic if preferred.
Au Jus (Optional)
- Better Than Bouillon Concentrate, Beef Flavor (or use beef bouillon cubes)
- Soy sauce
- kosher salt and freshly ground black pepper, to taste
How to make 500 Rule Prime Rib in the oven
Step 1: 4-5 hours before cooking, remove the prime rib roast from the refrigerator and unwrap it from all packaging.
Whatever you do, please do not skip the step of removing the rib roast from the refrigerator and letting it rest for at least 2 hours before cooking.
Removing some of the chill from the roast and letting it rest is essential for the success of the closed-oven method for cooking prime rib in this recipe.
Note the exact weight of the roast to better calculate the cooking time.
Step 2: When you are ready to cook the prime rib roast, preheat the oven to 500 degrees F and place your oven rack in the lower third of the oven.
Step 3: Place the rersted and unseasoned roast, fat-side-up, onto a heavy-duty sheet pan. Combine the granulated garlic, granulated onion, and black pepper with the seasoned salt in a small bowl. Using your fingertips, rub the spice blend over every area of the roast.
Place the prepared rib roast into the preheated 500 degree F. oven, uncovered, and cook for 6 minutes per pound to achieve medium-rare doneness or 7 minutes per pound for medium doneness.
Please note: Do not use parchment paper under your roast when cooking with this very high heat method. I used it here for photo purposes only.
Step 4: This is what your roast will look like at this point in the cooking process (see above). Yes, it will be quite charred in places, but this is fine.
But again, please don’t open the door to look yourself! Trust the process and keep that oven door shut!
When the timer sounds at the end of the 500 degree F. cooking time, immediately turn the oven temperature down to 170 degrees F.
Set your timer for 2 hours and walk away. Be sure that the oven does not get opened during this 2 hour resting period. This is essential for this no peek method to work!
If you are serving creamy horseradish sauce and au jus, prepare them during this two hour window of resting time.
Step 5: When the timer sounds at the full 2-hour mark, this is what your roast will look like, still nicely charred.
Use an instant-read meat thermometer to check the internal temperature of the meat. For medium-rare prime rib, the internal temperature should be 130-135 degrees F.
For medium prime rib, aim for an internal temperature of 135-140 degrees F.
If your roast temps a bit cooler than 130-135 degrees F., simply preheat your oven to 375 degrees F., return the roast to the oven until the internal temp reaches 130-135 degrees F.
Check the internal temperature every 10 minutes or so until the prime rib raises a few more degrees internally to the desired temperature.
Step 6: When the roast is fully cooked, use a sharp knife or your favorite kitchen shears to snip the strings that are holding the prime rib roast to the bone rack.
This is what I consider to be go-time! It’s time to prepare to eat!
Make sure the dinner table is set and that your guests are aware that dinner is fast approaching.
You may also want to place your sides into serving dishes.
Step 7: Once the strings are snipped, use two meat forks to lift the prime rib roast from the bone rack on the sheet pan. Place the prime rib onto a large cutting board for slicing.
Step 8: Slice the prime rib into thick slices and place them on dinner plates. Each slice should be about 3/4 inch wide to serve 10 people.
If desired, pour a bit of the warm au jus over the prime rib, then add a dollop of horseradish sauce alongside. Serve at once.
My Recipe Tips
- I like to cook my prime rib roast on a sheet pan instead of a roasting pan because there is more exposure to the heat and the roast browns more evenly. Make sure your sheet pan is heavy duty. A flimsy sheet pan might twist from the oven heat, causing your roast to fall off the pan when you’re removing it from the oven. Instead of a sheet pan, you could always substitute a 12-inch cast-iron skillet.
- If you have a guest who wants their slice of prime rib a little more done than medium-rare, slide their slice into a skillet of simmering broth or au jus for a few seconds to easily cook their slice just a bit longer.
- If you have purchased a boneless prime rib, this recipe will still work perfectly using the calculations listed.
Common Questions When Making Prime Rib Roast
Here’s the formula for cooking medium-rare prime rib:
Take the weight of your prime rib roast and multiply that x 6 minutes. For example, a 6 pound prime rib roast multiplied x 6 minutes of cooking time = 36 minutes in the oven at 500 degrees F.
Here’s the formula for cooking medium prime rib:
Take the weight of your prime rib roast and multiply that x 7 minutes. For example, a 6 pound prime rib roast multiplied x 7 minutes of cooking time = 42 minutes in the oven at 500 degrees F.
The KEY to making sure this no-peek closed-oven-door method works is to know the weight of your roast, and cooking it according to the formula above.
When you open up that parcel of prime rib, be sure you keep the label that has the weight noted. Stick the label somewhere safe because you will need it when you get ready to calculate the cooking time for prime rib.
Yes! This recipe will still be perfect!
The primary difference in a PRIME prime rib (what you would typically purchase from a good butcher shop) and a CHOICE prime rib (what you’ll often find at your local grocer) is basically this: the amount of marbling within the meat.
Prime rib is a very fatty cut of beef. Many people feel that cooking a CHOICE prime rib from the grocery store is delicious and I would agree.
Yes! I know it may sound weird, but hear me out. Once the bones are cut from the prime rib roast, ask the butcher to tie the rack of bones back onto the roast.
Cooking prime rib with the bones will give it a lot of additional flavor due to the bone marrow.
Once the prime rib has cooked with the bones, you can easily snip the strings so the prime rib can be lifted right off the rack of bones, making it much easier to slice and serve since the bones will not be in your way.
It can be very confusing when purchasing a prime rib roast for the first time. There are many different names for the same cut of beef, including: rib roast, rib eye roast, standing rib roast, eye of rib roast, or prime rib roast. Your butcher can help you understand the names, but just know they are all the same roast.
Most butchers recommend purchasing one pound of bone-in rib eye roast for each person at the meal.
Prime rib roasts are sold two ways: bone-in or boneless. Boneless rib eye roasts are typically cheaper and they are easier to manage when cooking one for the first time. I recommend a bone-in rib eye roast because I believe it provides more flavor and a richer eating experience.
I totally do not recommend it! Cooking any beef without letting it rest at room temperature first is a bad idea.
To be successful with the 500 rule cooking method in this recipe, the prime rib must be rested and not ice-cold from refrigeration.
When a hunk of meat has been in refrigeration, all the juices and fats are coagulated at the very center. Resting at room temperature allows these juices and fats to move from the center of the prime rib to the outer areas.
During this period of resting time, the protein fibers in the prime rib can relax in preparation for the cooking process.
Adequate rest ensures your prime rib roast cooks much more evenly and consistently. This is essential for a juicy and tender eating experience. Just what we long for!!
Insert the instant-read thermometer probe directly into the center of the roast. Go straight in from the side where the meat is the thickest and you have easy access.
Coming in from the side helps ensure you don’t touch any bones or the bottom of the roasting pan. Either of these can give a false temperature reading.
Watch the dial once you insert the instant-read meat thermometer probe into the prime rib.
Once the temperature stops rising, that is the final internal temperature of the roast. This process will take about 30-60 seconds when using an instant-read meat thermometer.
Everybody has a favorite side dish for prime rib roast in the oven. Here are a few of my family’s favorite side dishes: Milion Dollar Mashed Potaotes, Cheesy Pull-Apart Pesto Bread , or Delta Cornbread Salad
If you try this recipe, please rate the recipe and leave a comment below! It helps others when they can read your personal feedback. And, if you snap any photos, please share them on Instagram so we can repost them to our Stories!
Fool-Proof 500 Rule Prime Rib
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Ingredients
For the Prime Rib
- 10 Pound, 4-rib prime rib roast bones cut off and tied back on by the butcher, room temperature
- 1 Tablespoon garlic powder or granulated garlic
- 1 Tablespoon onion powder or granulated onion
- 1 Tablespoon black pepper
- 1 Tablespoon seasoned salt such as Lawry's Seasoned Salt
For the Creamy Horseradish Sauce (Optional)
- 1 cup sour cream
- 1/2 cup whipping cream or heavy cream
- 1-2 dashes hot pepper sauce or more, if desired
- 1 Tablespoon Worcestershire sauce
- 1-2 Tablespoons prepared horseradish **Note: this is the refrigerated fresh-grated horseradish, not the cream-style horseradish found in the condiment section of the grocer
- 1 Tablespoon spicy brown mustard
- 1 Tablespoon red or white wine vinegar
- 2 cloves garlic, crushed may substitute 1 teaspoon garlic powder
For the Au Jus (Optional)
- 3 cups water
- 5 Teaspoons Better Than Bouillon Concentrate, Beef Flavor (or use beef bouillon cubes)
- 1 Tablespoon soy sauce
- kosher salt and ground black pepper, to taste
Instructions
Prepare the Prime Rib
- 4-5 hours prior to cooking the prime rib roast, remove it from refrigeration; unwrap the roast from all packaging, keeping the label so you know exactly how much the prime rib weighs for making the cooking calculations in this recipe.10 Pound, 4-rib prime rib roast
- When you are ready to cook the prime rib roast, pre-heat the oven to 500 degrees F., placing your oven rack in the lower third of the oven.
- Place the unseasoned roast, fat side up, on a heavy-duty sheet pan with 1-inch sides. Combine the granulated garlic, granulated onion, and black pepper with the seasoned salt in a small bowl. Using your fingertips, rub the prepared spice blend over every area of the exterior of the roast.1 Tablespoon garlic powder or granulated garlic, 1 Tablespoon onion powder or granulated onion, 1 Tablespoon black pepper, 1 Tablespoon seasoned salt
- Place the prepared rib roast into the preheated 500 degree F. oven, uncovered, and cook for 6 minutes per pound for medium rare doneness or 7 minutes per pound for medium doneness.
- When the timer sounds, immediately turn your oven temperature down to 170 degrees F.Set your timer for 2 hours, leaving the roast in the oven to rest and finish cooking from residual heat. NO MATTER WHAT, DO NOT OPEN THE OVEN DOOR AT THIS POINT OF THE COOKING PROCESS!
- When the timer sounds at the full 2 hour mark, open the oven door,. Use an instant-read meat thermometer to check the internal temperature of the meat. For medium rare prime rib, you'll want the internal temperature to be right at 130-135°F. For medium prime rib, you'll want the internal temperature to be between 135-140°F.
- If the internal temperatute of your prime rib roast temps a bit cooler than 130-135 degrees F., simply preheat your oven to 375 degrees F., returning the roast to the oven until the internal temp reaches 130-135 degrees F., checking the internal temperature every 10 minutes or so until the prime rib raises a few more degrees internally to the desired temperature.
- Using a sharp knife or your favorite kitchen shears, snip the strings that are holding the rib roasat to the bone rack.
- Using two meat forks, lift the prime rib roast from the rack of bones and the roasting pan, placing it onto a large cutting board.
- Slice the prime rib into 3/4 inch thick slices, placing them onto dinner plates. If desired, pour a bit of the warm au jus over the prime rib, then add a dollop of horseradish sauce alongside. Serve at once.
Prepare the Creamy Horseradish Sauce (Optional)
- Combine all the sauce ingredients in a small bowl until smooth; store in the fridge until ready to serve.1 cup sour cream, 1/2 cup whipping cream or heavy cream, 1-2 dashes hot pepper sauce, 1 Tablespoon Worcestershire sauce, 1-2 Tablespoons prepared horseradish, 1 Tablespoon spicy brown mustard, 1 Tablespoon red or white wine vinegar, 2 cloves garlic, crushed
Prepare the Au Jus (Optional)
- Place the water into a large, deep skillet and bring to a boil; reduce the heat to low, then add the bouillon concentrate, and soy sauce, whisking until well blended. Season to taste with salt and pepper; keep warm.3 cups water, 5 Teaspoons Better Than Bouillon Concentrate, Beef Flavor (or use beef bouillon cubes), 1 Tablespoon soy sauce, kosher salt and ground black pepper, to taste
Notes
- I like to cook my prime rib roast on a sheet pan instead of a roasting pan because there is more exposure to the heat and the roast browns more evenly. Make sure your sheet pan is heavy duty. A flimsy sheet pan might twist from the oven heat, causing your roast to fall off the pan when you’re removing it from the oven. Instead of a sheet pan, you could always substitute a 12-inch cast-iron skillet.
- If you have a guest who wants their slice of prime rib a little more done than medium-rare, slide their slice into a skillet of simmering broth or au jus for a few seconds to easily cook their slice just a bit longer.
- If you have purchased a boneless prime rib, this recipe will still work perfectly using the calculations listed.
Made this today..Followed your recipe step by step and it turned out wonderful. I was so apprehensive about it since this was the first time I have cooked Prime Rib but it was perfect. I made the Au Jus from your recipe and added the drippings from the prime rib pan to it and it was wonderful. Thank you for the recipe!!
Hi Marcy –
I’m so glad to learn that you had a great prime rib experience using this recipe. Love it that you added the prime rib drippings to the au jus – so smart. Thank you for taking the time to make a comment to let me know and also for the rating – I so appreciate it!!!
Happy New Year,
Chef Alli
Tried your recipe for our family Christmas Dinner. It was so easy and cooked perfectly. I had to adjust the initial temp to 450° because of my pan. I set it for an hour for 8lb roast. Checked the temp and it was a little below the 135° so I put it in just for a few more minutes at a climbing temp. Then took it out and let it rest. The au jus was so tasty as well. It was a success. Thank you!!
Hi Kathy –
Thanks for sharing how you adjusted this recipe to best work for you and I’m so thrilled to learn it was a success!!
Sincerely,
Chef Alli
We made this Prime Rib for Christmas eve and LOVED it! Bought a 16 pound bone-in roast in Krovac air tight packaging, cut it in between bones to make two roasts on 12/23. Seasoned and left uncovered in the fridge overnight. Set on counter about 6 hours before baking. Put large one in a little longer than smaller roast. Once 6 min/lb was done turned oven to keep warm setting which was 200F. Read oven manual to find out about resting options. This recipe is a real winner. Thanks so much for sharing!
Hi Jennifer –
I am so glad to know this recipe was a success for your Christmas Eve dinner. And, I appreciate that you shared some details of the steps you took to conquer your rib roasts as you prepared and cooked them. Way to go!
Sincerely,
Chef Alli
Epic fail. 70$ worth of prime overcooked. I wish I would have known your original recipe said to Turn off the oven completely for the two hour rest. The 170 over cooked our meat. It was 150 before an hour and a half. We should have trusted our gut, but we were simply following your no fail recipe. All of the previous praising comments were from turning the oven off completely and you should leave it at that. That’s how we did our turkey at thanksgiving and it was absolute perfection. Well make our own rules next time.
Hi Lori –
I cannot tell you how sad this news makes me. I know it was a huge let down and believe me, I’ve been there more than a time or two myself and it is frustrating, for sure. You are correct that the original recipe instructed to turn the oven completely off during the last two hours of the cooking process. Because too many people were telling me their oven wouldn’t hold the heat or immediately began the cool-downprocess when the oven was turned off, I tested the recipe to see if turning the oven to the very lowest setting would work. I found that this method consistently worked better so I adjusted the recipe instructions. I will re-evaluate this to see how I can give options for this step in the recipe instructions. I appreciate you taking time to share what happened with your rib roast. My goal here is always to help home cooks be successful. My apologies, truly.
Sincerely,
Chef Alli
I’ve never made a prime rib before and tried this recipe for my Christmas meal. It was AMAZING! My oven messed up a bit I think and didn’t quite get up to the 500. I followed the additional directions and cooked it for an additional 45 mins at 375. It was PERFECT! Thank you!
Hi Jodi –
Thank you so much for letting me know about your prime rib experience using this recipe and cooking method. I appreciate how you shared the adjustments you needed to make with the cooking process, too. Way to go!
Glad your first time cooking prime rib for your fam was a success – you’ve made my heart sing. Cook on!!
Sincerely,
Chef Alli
Easy and came out perfect!
Hi Jacqueline –
Thank you for letting me know – I so appreciate the feedback, and on top of that, I’m really glad your prime rib was a success.
Sweet!
Sincerely,
Chef Alli
Perfect prime rib!! I followed the recipe to a T, had an 8 1/2 lb 4 bone rib roast and it came out perfectly!! Everyone loved it! Thanks, will never make prime rib except this way again.
Hi Rita –
This makes my heart sing! Isn’t this just the coolest way to make a delicious prime rib roast? I’m so glad it was a success for you.
Cook on!!
Sincerely and thank you,
Chef Alli
Hello and Merry Christmas 2020. We are having Prime Rib this afternoon and I am so excited to try your recipe. Our little family of three is getting together today. Normally we have 15+ but 2020 has been a different year. Hence, using this recipe. We decided on Prime Rib and I wanted to cook THE BEST PRIME RIB RECIPE. And I found you!!! Meat is resting right now, fixing to go in the oven in about 30 minutes. Thank you for your recipe and Merry Christmas and have a safe and Happy New Year!!!
Hi Kathy –
I think your situation is the perfect one for starting out with the process of making prime rib! Cooking a big rib roast for a large group can feel super intimidating, especially with your first one. Making this recipe for your smaller group this year is a super smart way to get one under your belt and feel successful right out of the gate with prime rib. Please come back and let us know how it all turned out – I appreciate all kinds of feedback here.
Sincerely,
Chef Alli
Merry Christmas!
Everyone here is afraid to try this lol we like ours rate so going to do 5.5 min a pound. Will come back with our results!!!
Hi Shari –
You are smart to start off with 5.5 mins per lb. We can always ADD more cooking time but we sure can’t take it back. Don’t be afraid of this recipe – it works. But I must admit, I was hesitant at first, too. You can do it!
Chef Alli
I have a 5.66 lb boneless angus prime rib. Do I still cook it for 6 minutes per pound at 500 degrees or reduce it to 5 minutes per lb because of it being boneless? Thank You for your help and
Merry Christmas?
Hi Diane –
You are correct! Reduce the cooking time per lb since your rib roast is boneless. You can always cooking it a little more, if needed, but if it winds up over-cooked you can go back. Hope your prime rib rocks the house!
Chef Alli
I know you say 6 x lbs but want to confirm it’s the same for boneless and bone in. I have a boneless 3.4 lb prime rib so I am going under assumption I should cook at 500 for 21 minutes or so and then do lowest oven temp for 2 hours. Is that right?
Hi Frank –
Since you are using a boneless rib roast, you likely will not need to cook it as long. I would recommend using 5 or 5.5 minutes per lb. since you can always ADD more cooking time, if needed, but you can’t take it back. There’s nothing more disappointing than an overcooked prime rib, either! Please let me know how this goes for you – I’m anxious to hear your experience.
Sincerely,
Chef Alli
Just wondering if I need to let the prime rib rest out of the oven after it reaches its desired temperature and if so for how long?
Hi Shane –
Great question!! Typically, when cooking meat, you’d be correct in that it needs to rest following the cooking process. However, with this specific recipe and cooking technique, the meat is actually resting during the final 2 hour period of the recipe as it sits in the oven. The beauty rest part is always important when cooking any kind of meat and I’m thankful you brought this up.
Hope your prime rib is grand,
Chef Alli
In the directions it says after turning down the temp, keep it in the oven at 170 for 2 hours. In some of your comments, it says 3 hours. To plan my dinner, how much time should I allow? I’m looking forward to making this easy, fancy dinner.
Hi Ellen –
When you are finished with the roasting period (at the 500 degrees) based on the weight calculation (6 or 7 minutes per lb. depending on whether you want medium-rare or medium), turn your oven to 170 degrees (or the lowest setting your oven offers) and let the prime rib cook from residual heat, rest, and relax during the final 2 hour period. I’m sorry if my post mentions 3 hours at this point in the cooking process – that is confusing and I’ll definitely be checking that out to adjust it. 2 hours is the correct finishing time once the prime rib has roasted at 500 degrees F.
Please let me know if you have further questions – I want to make sure this is a big success for you!!!
Sincerely,
Chef Alli
S
Hi Katie,
We have newer Viking Ovens and temperature probes that connect on the wires to outside monitors…..My question …..The ovens have a cool down fan that cannot be turned off. Should I try and do the 500 degrees and then shut down and monitor the temp or should I go with turning it down to 170? I also read leaving it off then if necessary preheat to 270 for 5 minutes and then off again. What is best with a cool down fan oven. We have a Prime Prime Rib.
Hi Harvey –
Many of the newer ovens begin the cooling process once the oven is turned to the OFF setting. To adjust for this, I’ve updated my recipe instructions. Instead of turning the oven off, turn it to the lowest setting (usually 170 degrees F., but this can vary from oven to oven slightly) and continue the final stage of the recipe.
I hope this helps – please let me know if you have any more questions. You can always email me here: ChefAlli@ChefAlli.com
Sincerely,
Chef Alli
Do you insert a thermometer during the cook
Hi Brian –
If you have a regular meat thermometer that you can insert at the beginning of the cooking process and leave it in there as the prime rib cooks, that is fine. I prefer to use an instant-read thermometer that is just inserted to quickly take the temperature of the center of the meat and removed once you know the internal temperature. Or, there are those sweet meat thermometers that have a long cord and can be programmed to let you know when the meat reaches the temperature you’ve programmed it to. And, I know people who have this type of thermometer that also syncs to bluetooth so they can receive the notification on their phone no matter where they are in their home. Fancy! Maybe some day I’ll have one of those!
I hope this helps to answer you question – if not, please let me know!
Sincerely,
Chef Alli
I’m making this for my first time for Christmas. Can it be done in a roaster instead of the oven? Will that have any effect on the cooking method?
Hi Katie –
Yowza. I’ve never done a prime rib other than in my oven. My main concern with doing a prime rib in a roaster would be the initial browning that really makes the prime rib look so beautiful. Otherwise, I’m sure the roaster would most likely work just fine. If you start it in the oven to get the beautiful browning that you need, I’m sure you could then move it over to the roaster to finish in there. Again, I’ve not ever tried this so I can’t speak on this for sure. If you do try it in your roaster, I’d sure love to hear how it turns out!!
Please let me know – you can email me here: ChefAlli@ChefAlli.com
Chef Alli