I have used this method and it works ever time. I like it rare or don't bother. Others get the end pieces or zap their piece in the microwave (what a waste) Remember no one opens the oven door or it won't work. I will try a little beef broth in the bottom of the pan this year to help with the smoke from the oven. I worry about using wine due to the 550°F oven and maybe flames? Always let the roast rest outside the oven after the 2 hours resting period in the oven (I tent it loosely with foil while out of the oven). Hot Aujour will warm it back up and don't forget the "real" horseradish! You got to have mashed potatoes as well. This recipe works every time if you follow the method to a tee! NO opening the oven door! Yum!

I'm not a meat fan, but this method makes my mouth water! A few hints:
-- If you use a well-marbled choice or prime piece of beef, you don't need olive oil. Just rub meat with the spices of your choice and insert garlic slivers under the fat.
-- If you are using a lean piece of meat, drape a few slices of bacon over the roast.
-- Don't use a dry rub that contains sugar. The sugar forms a crust with the fat that holds in heat and causes the internal temperature of the meat to rise faster.
-- To roast a single rib roast/large Delmonico, run a dampened bamboo skewer through the meat just under the fat and suspend from sides of pan to keep the roast upright and out of the fat. Cook at 500°F for approx. 5 min. per lb. Immediately lower heat to 325°F without lowering oven for about one hour for med. to med. rare. Check internal temperature with meat thermometer to make sure it has reached desired doneness. Remember that internal temperature should rise at least 10 degrees when you let the meat sit. Return to oven if not well enough done. Do not cover.

Hints:

-Need to bring roast to room temperature. No more than 4 hours.
-Suggest using an aluminum or non-stick metal roasting pan.
-Works for either bone or boneless.
-Roast came out well done at 550°F. Reduce to 500°F or reduce the cooking times by 1 minute. Instead of 5 for medium rare use 4 minutes as some ovens burn hotter. Know your oven.
-Do not cover while roasting.
-Smokes up the house- Use roasting rack and put 1-2 cups of water in roasting pan.
-Using Electric oven- Cooling fans come on. Turn temperature down to 150-200°F for 2 hours. Remove and let rest for 20 minutes. Internal temperature should be 120 for medium rare.
-Cooking 2 roasts at the same time. Roasts should be the approximately the same weight. Do not double the time. Roast like you are only roasting one.

First time we tried this recipe and the 9# roast was cooked perfect!!

Tried a year ago and got raw results, had a cheap range. Upgraded my range to self cleaning model with better insulation and it came out great. Make sure your oven can retain heat.

This is the ONLY way to make a perfect rib roast. Having said that, the writer omitted the most important direction. The meat MUST be at room temperature before putting it in the oven!!!

This recipe works every time. My med rare prime rib was perfect. Just make sure you know your oven is correct. If temp is not at 550°F adjust your time.

I tried this prime rib recipe with dreadful results. After 7 minutes per lb for well done, I ended up with a rare, bloody mess and a house full of smoke. The instructions are pretty simple, so I don't know what happened. Won't waste another prime rib trying this one.

Betty, my oven would smoke too if it wasn't clean!

I have used this recipe for many years for different sized roasts!!! I has worked perfectly every single time!!! I'm in love with this recipe, use it once and you'll be addicted! 5 stars!

I followed this recipe last year and it did come out perfect! I did not cover with tin foil. I came back this year to find it. This recipe really is the best way to cook it!!!

I cooked my beef roast using this recipe and it's the BEST way to cook a roast! My husband LOVES it! Sliced roast beef at the Deli is over $10 per lb. This way, we have a huge savings, and it goes a long way....not to mention that the flavor is wonderful. I also cooked a boneless lamb roast the same way, and it's the ONLY way I'll ever cook either one again. Thank You for submitting this recipe. I'm telling all my friends :)

This was the first prime rib I have attempted to cook and your recipe made it come out perfect! The roast was 3.45 lb. I cooked it for 18 minutes at 525°F then shut the oven off and kept in the oven for 2 hours. Please note if you have an oven but the fan keeps running after you turned it off you have to shut the power off to the oven to keep the heat in the oven. Again the prime rib came out perfect

Want to try this recipe tonight. I only have a small 1 rib prime rib won't stand by itself. Please advise on best method of cooking.
Is it okay to lay on side ? Please help !!

I could never make a good roast in the oven, so I tried this thinking it would be like all the rest. It was so good I don't even want to tell anyone how I made it. Could I make pork the same way.

So delicious!! I added baby potatoes and portobello mushrooms and my boyfriend is the happiest guy on earth!! Thank you!