I just tried this today... Very expensive piece of meat! I don't know what I did wrong. Went by what it says. It was 6.50 lbs. I preheated the oven to 550 and set the timer for 32 minutes, shut the oven off and reset the time for 2 hours, and it was well done, to the point it was very disappointing. At this price, I don't think I will be trying this again...

From room temperature this comes out perfect. I made two at once and worked great.

This method works! Took boneless 3 lb rib roast out of fridge for 2 hours beforehand. Cut several slits in top of roast and inserted crushed garlic. Made a wet paste of 2 tsp horseradish (from jar), 1/4 cup coarse salt, 1/2 tsp freshly ground black pepper and 1 tsp thyme. Rubbed on top (fat side) of roast. Greased roasting pan (bottom and sides) with butter, then put 1 pat butter in bottom of pan. Put roast on rack and roasted (uncovered) in preheated 550°F oven for 6 min/lb for medium. Turned oven off for 1 hr 45 min, then turned back on to 350°F for last 15 minutes. Took roast out of pan and covered with foil to rest while deglazing pan with 1 cup red wine and 1 cup beef stock (used Minor's). Roast was perfect; au jus was devine. This recipe is devine! Oh yes, and I got ideas from this method, Food Network's Tyler Florence (wet rub) and Joy of cooking. Rave reviews from hubby!

Great Recipe. I also roast frozen pearl onions, baby carrots and new potatoes with the meat. I usually blanch the veggies for about ten minutes, then add about 1 cup of vegetable water to roasting pan. I marinate meat overnight with a browning sauce, a tiny bit of Worcestershire, garlic, salt and pepper. I go light on spices as I prefer to bring out the flavor of the meat. PERFECTO!

This was awesome my rib roast was juicy and tender, I fed 10 people and everyone was pleased! Thank you!

We did this and it turned out perfect. I was a little hesitant to try this with an expensive piece of meat. It was GREAT.
Thanks

My oven will only raised the temperature to 500°F. When I cut the oven off a cooling fan will come on and cool the oven to room temperature with in 15 minutes. Will that affect the cooking of the prime rib?

I coated at 8am and let 2 fifteen pound ribs rest till 3pm at room temp.
i did just what it said and they came out at 125 degrees. Perfect.!! I will use this recipe many times to come......

I prepared a 6 lb boneless ribeye roast exactly as you said and cannot believe how PERFECT it was! Pink on the ends and deeper pink inside, juicy and luscious crisp outer fat layer. I did smoke up the house, tho, and next time will add a little bit of water and use a heavier roast pan. I would never have believed this technique if I hadn't tried it myself. Oh..and I let the roast come to near room temp first.

Cooked a 5.7 pound Prime Rib seven minutes per pound.
Absolutely perfect. The meat was slightly pinkonly in the middle, ends were medium.

Amazing... and simple. Make sure you let the meat warm to room temperature before you put it in the oven.

Easy and delicious! I doubt I will ever cook roast beef another way. Thanks for sharing!

I tried this recipe and it turned out great. I was thinking of marinating the prime rib in au jus and than drying it. Afterwards apple a rub ( instead of black pepper I use McCormicks Steak Season) and follow the rest.I it works. Thanks for the recipe.

Followed these directions for both a prime rib roast and then a chuck roast. Perfect each time! Only on the pot roast I added the obligatory onion soup mix and drizzled about a 1/4 cup of water over it. Who'd a thunk? Thanks for the recipe!

I didn't have time to wait another 2 hours so I turned the oven down to 425°F, put some cut up potatoes and whole baby carrots in the pot with 3 cups of boiled water.Put tinfoil over the roaster pan. The roast was cooked an hour later, veggies gravy and all. Yummm! 5lb roast.