Interesting to see this recipe. I have done basically the same thing as this recipe for years. My mother did it before me. This is my recipe or should I say "My Mother's".

This can be started in mid-afternoon, but don't ask me why it works.....

Any size Rib Roast of Beef, Salt and Pepper - but no flour.
Place beef in roasting pan, uncovered, and put in 375°F oven for 1 hour.

Turn off the oven, but 'do not' open the oven door at all.

For Rare Roast Beef: 45 minutes before serving time, Turn oven to 300°F.

For Medium Roast Beef: 50 minutes before serving time, Turn oven to 300°F.

For Medium Well-done Roast Beef: 55 minutes before serving time, turn oven to 300°F.

That's all --- don't peek! You'll never believe it and enjoy! I have even done this with other roasts and it works well too.

I have made this exact recipe for decades. It is a pretty generic one and foolproof. Enjoy!

I took a gamble and religiously followed this cooking method for my family's Easter dinner. After not peeking for 7 hours - I was very disappointed to find my rib uncooked (90 degrees temp) in the middle. Maybe size (mine was 18 pounds),type of oven(gas), and other factors have to be considered?

Mike, hopefully you let your 18lb roast sit out for more than 2hrs... I would imagine that a roast of that size, depending on the temperature of your house, should sit out for at least 2-4hrs.

I can't imagine taking a gamble with an 18 lb prime rib on an untried recipe! As someone else mentioned, a real butcher will tell you to leave your good steaks out all day before cooking..for a huge roast I would do at least that! With that said, the recipe doesn't specify size which can vary a great deal. Not very helpful for novices.