What a great recipe! I was super nervous that it would b 2 rare but it was perfect! I had an 8# prime rib & pierced it several times with a meat fork, put Worcester sauce all over it & the put Montreal steak seasoning & kosher salt & patted it all over, fatty side up. I didn't have a small enough rack 4 the bottom of my roaster so I put 5-6 celery stick on the bottom then put the prime (no ribs) down on them. I added 1/2 cup of beef broth so it wouldn't smoke & cooked for 50 min at 550°F then shut it off for 1 1/2 hrs took it out & covered it with tin foil & cooked my other foods at 375°F for 45 min then put the prime back in with foil on just for 15 more min 2 warm it & took it out & sliced it & it was perfect medium & sooooooo juicy. My family raved about it all night long. I will never do it any other way! Thank you!

Excellent. Having the meat at room temperature has to be an important factor here.

I read the recipe a few times, because it just sounded to good to be true. I followed the recipe to a tee. Long story short, the roast was completely raw. I just can't figure out how anything can cook completely in an oven when it has been turned off for 2 hours.

Cooked an 8 lb bone in prime rib exactly as detailed, under cooked for rare, added 20 mins, still raw, added 20 mins still raw! I have a new accurate Wolf gas stove and this recipe ruined dinner.... Sorry folks no good!

Just made this for our Christmas dinner. Delicious! The only thing that would have added to this wonderfulness would be a "au jus" recipe. Highly recommend and do at the 6 minutes came out perfect. Thanks!

Easy as pie. Just like the directions said. My oven wouldn't go to 550°F so I used 500°F. We'll go 6 minutes a pound next time just to have it a bit more rare. But we will use this system from now on.

Do NOT do this. I followed the instructions exactly and it was WAY over done. Ruined a beautiful piece of meat and my Christmas dinner.

I'm just cooking this rib roast today, December 25th, 2012. SMOKE, SMOKE and MORE SMOKE!!! Even with two cups of water under the rack!!! BEST PRIME RIB EVER!! Tell your husband, wife, kids and relatives to shut-up and deal with the smoke, well worth every bit of it!! (I did six minutes per pound on an 11 pound roast at 550°F)...

Today was my first attempt and it will not be my last as my family really enjoyed the medium rare prime rib. Thanks to Keith (California) for his comments - let the roast come to room temperature before roasting and to lower the temperature when the oven has a fan. My oven has a fan so after 23 minutes for a 5.68 lb. bone-in roast; I turned my oven down to the lowest (170°F) and let it rest for 1 and 1/2 hours before turning off the oven. Then, took it out to rest the last 15 minutes while finishing the vegetables. In addition, because of other comments, I added a box of beef stock and added slivered onions, diced carrots and diced a half rib of celery to the bottom of the roaster - this made for a very tasty gravy base. Thank you for helping make our Christmas Day dinner a tasteful event.

I will NEVER cook a prime rib roast any other way than this. Am cooking my fourth one today for our Christmas dinner using this fool proof method. Have passed this on to others.

The prime rib came out perfect! My only concern was the amount of smoke that engulfed my home. Had to open the doors and windows. Is there a way to cut down on the smoke and still get perfection?

Shepdawg, yes... Have a clean oven. Pfft!

This prime rib recipe... is prime... we cooked a 14.7 lb... and it turned out beautiful... will always use this recipe for future prime rib... Warning... Oven will need cleaned, but mine needed it anyway.

Got a bone in 9.7 pound prime rib and used Uncle Google to help find best way to cook. I can say I'm glad I used this one.

Cleaned oven day before as I never cook anything at 550°F degrees and glad I did to keep oven from smoking.
Used my old roasting pan, the one I use every year for Turkey.

Put half cut onions and celery in bottom to keep roast from touching bottom of pan. Put 1 cup water in pan to keep anything from burning and this made the best Aju. Only seasoned with salt and pepper but used a lot of both.

Have a wireless temperature gauge and used it to test.

Cooked for 60 minutes (6 minutes per pound) and shut off oven. Went to Christmas eve service and prayed about a lot of things including my prime rib.

Got home and checked temperature gauge and it was at 140°F.
Turned on Oven to see what temperature it was and it started at 143°F so I took it out and let it rest for 30 minutes.

After 2 hours the oven temperature dropped from 550°F to 143°F so it was still cooking with oven off. The end pieces were Medium and the center was Medium Rare so everyone had what they like best.

Folks let me tell you that this was the hit of my Christmas eve party. I will never cook a prime rib any other way.
Can't wait to have a sandwich tomorrow.

Hope this helps other non believers like I was just 6 hours ago.

Merry Christmas from Texas.

Cooked a boneless 11 pound prime rib roast for 5 1/2 per pound at 550 cut the oven off and let it sit for 2 hours and it was WELL DONE! This process does not work. Do something different!!

I followed the directions to the tee and after 2 hours I had a raw roast that was brown on the outside. My family and I were disgusted with the results. Such a disappointment. Too expensive to be forgiving to the author, Richard Danz
Posted December 24/12