Fantastic! Now I would like to know if I have two roasts in the same roadting pan in the oven and want them to be medium, do I just add up the combined weight and put. In oven for that total time!!!

BRAVO!! We've been making prime rib for 35 years. This was the best!! Though it could have been a TAD warmer, we had a very small 2.7 one rib. We choose this baking time because it was the first one we came across going by the pound, not the 5-7 pound average. No matter what the weight, we'll use this in the future. Thanks so much for posting it !!

just shut oven off - house reeked of garlic and now smells like something is about to burn - door handle duct taped to keep out nosey house members - they never have opened the oven before, but where it says to not open will always invite a murphy law opening...

My oven has a fan that runs once the oven is shut off to help cool down the oven. There isn't a switch to shut it off. Any suggestions on how this recipe might work in that situation?

Thanks for this recipe Richard. I woke up this morning and needed a reminder on how long per pound. You saved our Thanksgiving dinner!

Wonderful, my wife doesn't care all that much for meat, but loved this dish!

Used this recipe. Wow! Used oven for the cooking. Used the rack and tinfoil lined pan to my electric roaster oven (only goes to 400°F) prime rib roast bones on the bottom. cooked the 8-lb'er for 45 min. then quickly put it all back in the preheated electric roaster oven, turned off. I also put 2 bath towels atop to keep heat in (not efficient enough to keep the heat in that long). I had a digital thermometer to read meat temperature. Need oven for something else. I really did not think it would work, but it did. Everyone raved! Only mistake I made was because I put the liner pan from the electric roaster in the oven it was to close to burner, got a bit "burnt" but actually after in the oven for 2 hours it was two quite tasty. I will take one rack out of oven next time, and oh yes there will be a next time. I took it out at 138°F, medium rare, medium on the ends.

Cooked perfectly medium rare, but cold...stuck under broiler on low for a few minutes but didn't want to heat up too much and overcook....meat was still cold...such a disappointment, perfectly cooked, but not temperature wise.

I just tried this total success!! Perfection on a plate..my boneless prime rib was 3.20 lbs.. 19 mins @550°F then shut oven off - opened after 2 hrs. So good!

First time I made this roast it was the best thing since sliced bread. Didn't come out perfect the second time (too rare). My suggestion is to leave it in longer than the two hours. May have been an issue of coming straight from the fridge and not room temp

Dear Richard, we think your recipe for prime rib is delightful but our oven only reaches 525°F not 550°F. Can we still do the roast at 525°F, instead of 550°F?. How do we compensate for loss of heat required? Thanks!

Best prime rib I ever ate. Because at a restaurant they are simply heated up. Was sure the oven would cool off before it was done, but NO! Still warm.

Perfect, followed the time closely since only a 3.5 lb prime roast. Many thanks for the tip about the wooden skewers to hold the roast upright.

I have an easy fix if you have an oven that likes to run its fan to cool down. Flip the breakers! Shut the oven off normally then head over to your breaker box and flip those switches for the real shut off experience! Worked for me! No more fan!!

Any suggestions on using convection roast setting with meat prob?