I purchased a very lean prime rib for Christmas dinner. It weighed 17.5 pounds (6 RIBS) We used absolutely NO SEASONINGS AT ALL....As we like to get the full flavor of the meat. Placed it in a PRE-HEATED oven for 5.5 minutes per pound for medium-rare. After the prescribed cooking time we shut the oven off and left the oven door shut for two hours. We removed the roast from the oven and let it sit a few minutes before slicing. I have never had a more perfect, tender or tastier roast in my life. Try it. IT REALLY WORKS!

I found this online after reviewing many others and tried it. WOW. my meat was a perfect (rare-ish) medium rare! and on time! I had a 7.6 lb rib roast, brought it to room temp (took out of fridge about 1.5 hrs before cooking). My oven goes to 550°F. Cooked it 38 min, then turned off oven as directed. The meat was still warmish when removed after 2 hours, but not still cooking. Most relaxing holiday meal in a while

I had a 4 lb Prime Rib to cook and this morning my grown son wanted to go to the movies with me so I cooked it for 20 minutes and left it in the oven for 5 hours. When I was close to dinner time I reheated the oven to 350°F for 10 minutes, took it out of the oven, covered it with foil and let it rest. IT WAS PERFECT!!! I will always use this method. It was tender and cooked perfectly. Thanks for the info.

Had a 20lb prime rib and 6 min per pound is too long for medium. I followed the instructions to a tee and my roast turned out well done. Fortunately it was still very juicy and my guest really enjoyed it. I would say for very large roasts cut the oven on time in half and keep it in the turned off oven for an additional 1-2 hours using a remote meat temp sensor remove when cooked to your liking

Here is one VERY IMPORTANT CAVEAT...Beware of curious guests!!! @ 550°F If you have poured wine instead of water into the bottom of the roasting pan and for some reason( see above) the door is even slightly opened (during the first 10 minutes) or so, you may have an extreme "backdraft" effect and coupled with the alcohol fumes a flash of flames...That said and sans the clean-up afterwards the 11 pound roast was very very tasty, tender and perfectly cooked. Next time, I will put a sign on the oven door...Open at your own risk.

I have used this recipe twice now, both times I cooked the prime rib at 550°F, 6 minutes per pound and both times they came out done to perfection! Meat was nicely pink but not to rare. I cook it uncovered

You can make this and leave in the oven however long you need... my mother called this her prime rib after the theater dinner party recipe. She would bake it at 5 minutes per pound, turn the oven off and come back 3, 4, 5 hours or more later. Turn the oven back on to 400°F and heat for 20 minutes and it is ready.... just enough time for everyone to settle in and start on the salad. She used to have twice baked potatoes prepared and put them in for 30 minutes to brown (she would remove roast for 10 minutes). Flawless and easy. And you could enjoy your guests rather than fuss in the kitchen. Add a dessert like cheesecake and you have a 1960's feast.

I have cooked my prime rib in a similar way, I cook it at 525°F for 30 - 40 minutes then turn it down to 200°F for the additional 2 hrs. 9-12lb boneless prime rib.

I was skeptical at first (never cooked on 550°F before) I made my own rub and cooked an 11 lb Prime rib following these instructions and it melts in your mouth like butter, everybody raved how perfect it was... Simple recipe to follow with great results. It was absolutely PERFECT! Thanks for the best recipe on how to make it perfect EVERYTIME!!!

Wow amazing way to cook a roast. So happy with the results

This is the 3rd year I have used this recipe. It truly comes out perfect!

Excellent!!! My first attempt at rare prime rib I could not have chosen a better or easier recipe, the results... delish!!!

Bill, Be careful about unplugging your stove. That fan that you speak of is blowing cool outside air over your very expensive circuit boards ...not cooling the oven.

Have tried it 3 times and it makes a PERFECT prime rib. Also, it is EASY. Thanks to who developed it.

IT JUST WORKS, its amazing.. 5.5 min per pound for Med Rare EVERY DARN TIME.. I have been doing this for about 5 years now and it amazes me.. If your oven loses heat fast (i.e. we have an IKEA range in our place in Florida) you will need to reheat at the end. If your oven holds its heat (we have a GE Profile in our DC place) its perfect serving temp. I have never had a problem with smoking up the house as the oven is only on for 30 min max. DON'T OPEN THE DOOR... BE STRONG.. AVOID THE TEMPTATION, don't DO IT.. The oven is off so there is no regaining the heat!!!!