This is truly the best rib roast recipe I have ever used.

I started with an 8# rib roast; three bones. washed, inserted garlic slices all over & dry-aged it in fridge 24 hours. Brought to room temp (4 hours) light butter rub and garlic salt & pepper liberally all over. Set bone-down in roasting pan with 3/4 cup beef broth on bottom and set into 550°F preheated oven for 40 minutes. NO SMOKE!!!! Beef broth dissolved eventually. Turned oven OFF for one hour. Turned back on to 200°F as we left for our Christmas Eve service; 2 hours later home and checked the internal temp - 130°F. Set it out to rest for 20 minutes as I finished potatoes and made horseradish sauce & au jus from the pan drippings (added more beef broth & red wine)removed bones and sliced; perfectly mid rare; hot juicy pink from side to side with a delicious bark and creamy roasted garlic slices throughout. One slice leaned more to the rare and one guest quickly claimed that one. This was awesome and so easy!

I used this recipe for a 10 lb. bone in prime rib and it turned out beautifully. What a terrific way to cook prime rib and it was so easy. From now on, I won't cook it any other way.

HELP!!! I kept the over on twice the amount for medium rare (because I'm a loser, but that's not important right now). Should I shorten the cooking time? My husband asks for so little and I can't believe I messed up. Instead of two hours, how much should I shorten it? been in the over a total of 35 minutes, 17 of it with oven on 550°F. THANK YOU!!!

This recipe is the easiest way to prepare the perfect prime rib. I have been using it for years and it comes out yummy and perfect every-time. I highly recommend.

The Prime Rib recipe I use was given to me by a "Cowbelle" who was raised on a beef ranch. Preheat oven to 375°F. Place seasoned and room temperature any size roast and cook 1 hour. Let it set in closed oven 2 hrs. 45 minutes before serving cook at 300°F and remove. Let stand 10-15 minutes and carve. I've cooked with/without bones, 3-16#--has Never failed.

I made it last xmas eve. I was so perfect! Doing it again tomorrow.

Everyone stood around in awe of the roast as it was cut. Perfect, perfect, perfect. That's all I have to say. Only one tip: Make sure you clean your oven before you try this. If you have any grease in the oven, it will smoke like crazy.

This is so good!

Can I use this recipe on beef chuck? Thanks.

I have made this several times. Perfect every time. I usually put my baked potatoes in at same time. Would like to try oven roasted potatoes at same time. Any comments?

I have used this method multiple times now with the same "perfect" results. I have also shared with others. Easy steps and it does come out perfect every time.

Great recipe. My oven only goes to 500°F but I do it on convection. Just drop the time a smig.

I have been making my prime ribs like this for years. I have friends come out of the woodwork for my Christmas prime rib. I have one suggestion, the Lawry's Restaurant in Chicago (best Prime rib restaurant ever!) recommends that you use a roasting pan and pour rock salt in the bottom of the pan (make sure not to let the meat touch the salt). It makes the meat extra moist. I also rub my roast with olive oil then fresh herbs: garlic, rosemary, thyme, seasoning salt.

Comment on my comment below, step 3.... Use the highest temperature your oven will go UP TO 550 DEGREES. :)