Making a 13 pound standing rib roast x mas eve.gas oven 500 degrees 6 min a pd. Always comes out beautiful medium rare.

This was absolutely delicious and works everytime!

This recipe really works - perfection!

Simple and amazing!! My family and I love it and I am excited to make it again!

So easy and foolproof. And delicious!

I love this recipe. So easy and comes out perfect every time. I will be sure to pass this on around.

Just gave this technique a try with a tiny 3lb standing rib roast and it worked perfectly. Will never go back to my previous method.

It is in the oven now. Sigh...the roast is small 2.7 lbs and Mom didn't tell me to bring my roasting rack home...so....we used the toaster oven rack and balls of tinfoil to elevate above a small layer of water that I added liquid smoke to. Things were going wonderfully and the smell at the end of 15 minutes at 525°F was divine. That's when I saw that the roast tipped over-a small roast doesn't stand up well. I HAD TO OPEN THE OVEN LOL So a bigger ball of tinfoil later the roast is propped up again. I wasn't sure what to do at this point. I turned the oven on preheat at 500°F for a few minutes and then shut it off. WARNING The 525°F air inside that oven scorched my hands as I first tried reaching in with a utensil quick to stand it back up (it fell over again.) I will update you. I love bloody rare and Mom loves well done so neither of us will probably be happy.

Unbelievably simply and effective. Did a 2 rib roast, 4 lbs. for small Mother's Day gathering. Roast not fully at room temp, then discovered oven would not go past 500°F. Preheated on convection @ 500°F, added roast and turned off after 25 min. Perfectly done in 2 hours, med rare. As others suggested, I rubbed the outside with chopped, crushed garlic mixed with thyme, salt and flavored olive oil. Put whole, red potatoes, about 1/2 cup size,in with roast. Also perfectly cooked. Fabulous!

Awesome!!! Made this for Easter dinner. It was a hit. Best prime rib outside of a 5 star restaurant.

Do you still let this prime rib/roast rest for several minutes before carving?

ABSOLUTELY TO DIE FOR!!! PERFECT PERFECT PERFECT! Made this and by FAR, THE best prime rib I've ever had. Thank you SO much for posting! :)

Just made this today for New Years - I do not consider myself a very good cook, but this was fabulous! Used Worcester and then the rub, I was impressed, it is fail proof!

Made a 2 lb rib roast tonight following your recipe and came out great. Thank you this is the only way I will cook my rib roast from now on. For the seasoning I used my own recipe: salt, pepper, thyme, chopped garlic, olive oil and fresh horseradish. Thank you.

We haven't tried our prime with this method, maybe when we do a smaller one for ourselves. I might suggest go with the lower temp/doneness and finish cooking to individual liking in pan of hot au jus. Hate to hear anyone microwaving such a great cut of meat. Enjoy!