I am making this right now with a 11lb Rib Roast. I can't wait. I like the Worchester modification, but I will try on the next one. I love Christmas Morning....house smells wonderful....Peace to all....

Perfect Prime Rib - great recipe. I had to modify slightly because we needed the oven for other things. I did the high temp for 5 min per pound, let it sit in the oven for one hour. Pulled it out, wrapped in foil for 3 hours then back in the oven at 375°F while other things were cooking. Came out perfect. Would have liked to follow the recepe more closly but you gotta do what you gotta do. Wish I had read the part about water in the bottom of the pan, smoke detectors did go off.

Going to make a 6.6 lb prime rib today.. Was reading other recipes and some say to cut slits in the top..and to cover afterwards..what do you all recommend?? Thanks.. this will be the first time i try it this way.

No need to cut slits... cook exactly as directed for the doneness you like. I promise you will have the best prime rib you ever tasted. This also works with eye of round roast and since eye of round is a very lean piece of meat, it's next to impossible to get it juicy and tender using any other method.

This recipe really nails it. The prime rib was perfect. Made slight modifications.
1) Rubbed the prime rib with Worchester sauce prior to applying pepper/garlic powder rub (sans salt).
2) Since it was a small prime rib (~3 pounds), I used wet wooden skewers to keep it upright through the cooking process.
3) Forget about going out to restaurants for prime rib once you've made this recipe.

Will this work for a 15lb. prime rib? Should it be covered with anything?

Do I change anything for a 16 lb. roast?

How do you prevent the drippings from burning and smoking up the house?

Gajee, just put some water in the bottom of the roasting pan before you start, it will keep the drippings from drying out and burning and smoking up your house. When the roast is done you will have some great juice for making gravy or au jus. Also you should use a rack under the roast, do not let the water come above the rack.

I did this in the restaurant with 15-16 pound rib roasts all the time. I use one of the probe style thermometers that you run the cord out the oven door to the unit to monitor the temp so as not to over/under cook the roast. Pull the roast at 5 to 10° before your target temperature as the temp will continue up a bit after coming out of the oven while it is resting.

I made a 7 lb Prime Rib yesterday. The meat was cooked just right and delicious but the whole house was filled with smoke and my oven was clean when the roast went in. There was no mention of putting water in the pan in the recipe. I see from an earlier reply that water can be used?

To prevent drippings from smoking, I found putting a small amount of water in the bottom of the roasting pan will prevent this. By the time the oven gets turned off, the water is pretty much gone and your kitchen is smoke free.

I need to have an Au Jus recipe to go with this perfect prime rib.

For those wanting the best aujus to go with any roast (I use it with stew meat too)
Do not substitute any of the ingredients, especially the brand of beer.

1 can of condensed FRENCH onion soup
1 can beef broth
1 bottle stout Guinness beer

We use this for French dip sandwiches and have also thickened left overs for gravy, or freeze left overs for next time

Just copied this and can't wait to try it! Thanks!
Jen

My Kitchenaid Oven will only set as high as 500°F. Will this work if I modify the cooking time. Thanks.

I too have an oven that only sets to 500°F. I've made this twice with this oven. Once it needed more time after the two hours. I believe I cooked if for about 15 min at 350°F. The last time I made it, it was perfect. I didn't do anything differently. I don't know why I had two different outcomes. I am making this today and will use this method. This is my family's favorite recipe. I use McCormick Montreal steak seasoning.

I too have an oven with the highest temp being 500°F. I have used the recipe above many times. I simply judge the meat's "Done-ness" and add a minute or two at the end of the cooking time leaving the oven at 500°F. Then shut the oven off for the two hours! ENJOY!

I have cooked this many times and it is always good. I have a gas oven and usually heat it back up a little at the end. I love this recipe. It is easy and comes out perfect!

I made this last night and it was PERFECT!!! I cannot believe it! At the end of the 2 hours, I did turn the oven back on to 450°F because I made Yorkshire pudding to go with the Prime Rib. I left the meat in the oven until it reached 450°F then removed it, let it rest while the pudding was baking, then sliced it. It was truly amazing! It could not be any easier. I think you do need to know your oven though. If you have a finicky oven I would not do it this way.

Will this work with Gas oven or is it for Electric Oven? Please advise, I want to try this Christmas Day! Thanks

Temperature is temperature, whether made by electricity or gas. Standing time is standing time. Two caveats. 1. Insulation and seal quality of the oven can vary, however, that shouldn't depend on the derivation of the heat (gas or electric). For the most part, they're all pretty close unless your oven is very, very old. If you are a perfectionist, take note of finished product, tweak times as necessary. The more you make, the closer to perfect you'll become, adjusting to your oven and personal preference. Caveat 2 is convection. If you have one, I don't think I'd use that feature for this purpose. Its very purpose is to dramatically change the way heat affects the surface vs the interior of the meat and would void this whole process.

Why doesn't anyone use an instant read meat thermometer to test for doneness after the 2 hours? And to Tina in Texas. I love Yorkshire pudding. My Grandmother made the best. I have trouble timing the Yorkshire pudding when I do it. Roast cools while pudding cooks. How do you manage the timing? P.S. Next time I'm in TX, and your making this, can I come by? : )

Turning off the oven, did not work for us. The meat was not done and we had to turn the oven back on and cook for longer.

I have a boneless prime rib roast. Does it matter if it is boneless or bone in?

Doesn't matter if it's bone-in or not. I've made this more times than I can count, with bone-in and boneless. I do heat the roast for an additional 10 mins. @ 350°F. after the 2 hours is up (they come out lukewarm, at least out of our oven). Making a 3 pound boneless rib roast tonight! Yum!

No, it's by temp that you cook by.

I have a roaster that I like to use for things like this. Do I need to do anything different since the roaster isn't as solid as a regular oven?

Mary, I would line your roaster with tin foil and the cover too so when your time is up you can wad the foil together and that should hold in more of the heat as roasters tend to lose their heat much faster than ovens.

I'm not sure what you mean by a roaster, but as long as you can reach the temps there isn't any reason why not.

We made a 7.4 lb. rib roast using this recipe and it was delicious! Will do it again!!