There is one step that makes a huge difference in this recipe... First make some slits in the meat and fill with slivered garlic. Make a paste of Gravy Master and yellow mustard powder. Rub this paste over the roast so it is covered. Follow the directions for cooking above. The gravy master forms a hard crust over the outside of the meat... The results are too die for!!! It absolutely comes out perfect every time. I have been making prime rib this way for years!!!!

I have a Wolf dual oven/range and noticed a comment about newer ovens that have a fan that comes on after you turn it off to get rid of the heat. I'm fairly certain mine does this - any thoughts or ideas on this?

NOT SO PERFECT THIS TIME. While I think the method of the recipe is great, and I loved the outside "searing" and "crust" that happened from the high temp, from my experience yesterday, I would do things a bit different. I seasoned a 14lb prime rib the night before, rubbing with Worcestershire sauce, coarse salt, garlic powder, a locally made multi seasoning and black pepper. The flavor was amazing. I let the prime rib come to room temp. Put it into the oven UNCOVERED at 525 (I just couldn't bring myself to go 550°F!) followed the above 6 min. per pound for medium. Shut the oven off and waited LESS than two hours, when I opened up my oven the internal temp. of the meat was 160°F! :( I will use this method again, but I will not go any higher than 500°F initially and I WILL peek once or twice to monitor the meat thermometer. It would have been PERFECT had I gotten it out of there at 140°F!

I want to make Yorkshire Pudding using the drippings from the roasting pan. Can I pour out some of the fat from the meat after it has been in the oven two hours and then reseal the aluminum foil? Will this affect the resting time?

Perfect description on how to cook a prime rib. It actually does come out excellent every time. Nice job.

Worked perfectly & so tender and tasty! I'm eager to try it with other (less expensive) roasts too. I cut up a few potatoes & sliced carrots into a (separate) glass casserole dish, added salt, pepper & butter (to taste preferences) - covered the veggies and roasted them at the same time - they also came out delish! Such an easy way to cook a meal!

I have used this method several times having the meat at room temperature -- I usually restart my oven at 350°F for about 30-45 minutes before we are ready to eat. It's a family favorite during the holidays!!

I have made this before...perfect results! This year, I have 2 roasts about 8 lbs each. How/Do I modify?

I agree this method is good if you like a lot of crusty char on the outside. But the only good way to cook to temperature is by using a meat thermometer inserted in the thick of the roast. pull out of oven at 130 degrees for a perfect pink center and let stand at room temperature 1/2 hour. Roast at 375°F, ball park time to check roast(thermometer) is 15 min per pound @375°F. Room temperature or out of frig. The only good "old" method of knowing is to use an oven proof thermometer "the only sure way". 110°F for very rare, 120°F med rare, 130-135°F medium (most excellent) 150°F well, but still juicy. generous but not ridiculous amounts of dry rub, salt, course ground pepper, and moderate garlic powder. USDA choice or prime only, on any roast.

I need to know how many pounds of prime rib to buy to serve 12. I know I can't use the same 0.5 as for a none rib cut.

1/4 cup black (coarse) ground pepper
1/4 cup salt
1/4 cup garlic powder
2 tablespoons paprika
1/4 cup onion powder
2 tablespoons MSG (can omit) meat tenderizer
2 tablespoons seasoning salt
1 tablespoon celery salt

Combine ingredients.
Rub 1/2 cup of seasoning per 10 lbs. meat. Rub and massage seasoning in with soy sauce after all wet, work the seasoning in very well! Keep adding more seasoning until you have the amount needed. Place in refrigerator and let seasoning soak into meat for 24 hours before cooking.

A wonderful recipe that works every time! Our favorite prime rib!

!recipe is a hit. His words are true. A perfect prime rib everytime. I will always use this to cook my prime rib or roast beef. Thank you if you have any more good meat recipes please share them. Thanks

Love this. I let the roast sit out on counter for a long time, let get room temp before baking. Rub with salt and pepper rather heavy. I put in a foil pan, saves a lot of scrubbing. Bake like it says, I do 5 min per pound, comes out perfect. Does get smokey if have a dirty oven. Don't cover. Open window or burn a candle before you start baking. Good luck and you wont be sorry. I am going to try a beef roast for Christmas, can't wait.

I have used this procedure a number of times now and the results are ALWAYS THE SAME... Just great!