Made an 8 pound 3 rib roast like this last nite. 5 min per pound in a 500°F gas oven. Came out perfect med rare. I too was a little leery of this way to make a rib roast. I'll always make it this way for now on. Thanks!

I have tried many, many roast recipes thrugh out my lifetime and this is the best ever...too bad it took so many years to find the perfect way. I will not try nor use any other way of cooking a roast - I can't believe how easy and simple for the perfect roast every time. FIVE STARS

Great recipe... I have made beef roast and brisket and pork roast this way and all came out perfect.

Well I will start with this. I'm no trained chef. I was a New York City fireman for 22 years and have been around some of the best home grown cooks you could ever meet. This is by far the most fool proof recipe you could ever use for prime rib.I have used this recipe more than 20 times and it comes out the same each time "PERFECT" I just did a 12lb PR and I seasoned it with a teaspoon each of salt, pepper, garlic powder and old bay. I cut the bones off and tie them back on. I placed it on a rack with a little water to prevent smoking. I added the water and drippings to my store bought gravy. I follow the recipe, fat side up. After the two hours I turned the oven on to 175°F and start to get all my potatoes and greens together, about 5 -10 min. Once I'm ready with everything I start cutting. Thank you Mr. Richard Danz!!!

I use a similar method.. however cook prime rib at 375°F degrees for 1 hour, turn off oven do not open oven - then 45 minutes prior to when you want the roast to be done turn oven to 300°F degrees. Perfect every time! Also the meat should be roasted on a rack with fat side up and at room temperature. I have never covered the roast and it is always perfect Medium rare in the middle and done on the outside.

The prime rib did turn out perfect. The cooking technique makes for a moist medium rare prime rib with about 2" on each end being well done. My family is half and half therefore, I used a mini grill to finish off sliced pieces for those that like their prime rib well done or better. They loved the grill marks, lol. The cooking technique also makes for a crusty outside that is irresistible. As all have suggested add a little water to the bottom of the pan to catch the drippings as without your oven and house will look like a three alarm fire. Do not cover the meat as this will prevent the sealing in of the juices and the meat will turn-out dry. For seasoning I used Lawry%u2019s seasoning salt and filled slits with garlic. I like to enjoy the flavor of the meat more than the seasoning and would stick to seasoning salt or just good old fashioned salt and pepper with a little garlic. A good rub is all you need. Be careful with the oils and butter rubs as they tend to produce smoke. With the high temperature you do not need all of that basing.

I have been cooking mine this way for years, I have cooked as little as a five pound or as big 17 lbs. The only thing I do in addition is, I also cook a ham at the same time. I put it in about 15 minutes before I turn my oven off. Then when I take the roast out I continue cooking it while I put every thing else in the oven as my roast rest. Always amazing.

I have read all the ratings below, but no where does it say how much water to put in pan... I am cooking a 10 lb rib roast. How come the recipe doesn't say anything about the water.

This is the best roast recipe i've ever used!! It is PERFECT every time! Congrats to Richard Danz!

I've destroyed Prime Rib 3 times prior to this recipe, my family started laughing when they seen I was trying it again. It turned out Perfect as the recipe said it would, I wasn't sure if I should have covered the roast and this time I didn't. I used a roasting pan and had 6 cups of water and still it dried out and smoked out the house, next time I'll try it covered. First time ever cooking anything at 500°F but it works, after two hrs I reheated at 325°F for 10 minutes. This was a 11 lb bone in Prime rib Roast My Rub was awesome... Crushed Garlic Fresh, Finely diced onion Season salt & Pepper and 1/4 cup of oil... OMG incredible. Open a kitchen window and have a fan at the ready... 5 stars for this one!

I tried this for the first time about 3 yrs ago and have been using it since. It is the only way to cook prime rib with bone or without..Try it you wont be sorry

Amazing!!! After reading all the comments below, I put the prime rib on the counter to come to room temperature, rubbed it with Montreal steak spice, put the roast on a rack, uncovered, and water, not touching the roast, in the bottom of the pan (it didn't smoke at all) and cooked the 6 min per pound as recommended. All I can say is that I can now serve 'the keg' prime rib at home. :)

This is an Anne Serrane recipe. One needs to mix their spices in flour and dredge the roast. I personally rub with Olive oil before dredging, it makes a beautiful crust. As far aas the Yorkshire? if you tent your roast loosely you'll have plenty of time.

followed it to a "T". I was absolutely great !!! Thanks.

5th time I used this method of cooking - comes out perfect each time.. :)