I use a similar method.. however cook prime rib at 375°F degrees for 1 hour, turn off oven do not open oven - then 45 minutes prior to when you want the roast to be done turn oven to 300°F degrees. Perfect every time! Also the meat should be roasted on a rack with fat side up and at room temperature. I have never covered the roast and it is always perfect Medium rare in the middle and done on the outside.

Well I will start with this. I'm no trained chef. I was a New York City fireman for 22 years and have been around some of the best home grown cooks you could ever meet. This is by far the most fool proof recipe you could ever use for prime rib.I have used this recipe more than 20 times and it comes out the same each time "PERFECT" I just did a 12lb PR and I seasoned it with a teaspoon each of salt, pepper, garlic powder and old bay. I cut the bones off and tie them back on. I placed it on a rack with a little water to prevent smoking. I added the water and drippings to my store bought gravy. I follow the recipe, fat side up. After the two hours I turned the oven on to 175°F and start to get all my potatoes and greens together, about 5 -10 min. Once I'm ready with everything I start cutting. Thank you Mr. Richard Danz!!!

Great recipe... I have made beef roast and brisket and pork roast this way and all came out perfect.

I have tried many, many roast recipes thrugh out my lifetime and this is the best ever...too bad it took so many years to find the perfect way. I will not try nor use any other way of cooking a roast - I can't believe how easy and simple for the perfect roast every time. FIVE STARS

Made an 8 pound 3 rib roast like this last nite. 5 min per pound in a 500°F gas oven. Came out perfect med rare. I too was a little leery of this way to make a rib roast. I'll always make it this way for now on. Thanks!

So delicious!! I added baby potatoes and portobello mushrooms and my boyfriend is the happiest guy on earth!! Thank you!

I could never make a good roast in the oven, so I tried this thinking it would be like all the rest. It was so good I don't even want to tell anyone how I made it. Could I make pork the same way.

Want to try this recipe tonight. I only have a small 1 rib prime rib won't stand by itself. Please advise on best method of cooking.
Is it okay to lay on side ? Please help !!

This was the first prime rib I have attempted to cook and your recipe made it come out perfect! The roast was 3.45 lb. I cooked it for 18 minutes at 525°F then shut the oven off and kept in the oven for 2 hours. Please note if you have an oven but the fan keeps running after you turned it off you have to shut the power off to the oven to keep the heat in the oven. Again the prime rib came out perfect

I cooked my beef roast using this recipe and it's the BEST way to cook a roast! My husband LOVES it! Sliced roast beef at the Deli is over $10 per lb. This way, we have a huge savings, and it goes a long way....not to mention that the flavor is wonderful. I also cooked a boneless lamb roast the same way, and it's the ONLY way I'll ever cook either one again. Thank You for submitting this recipe. I'm telling all my friends :)

I followed this recipe last year and it did come out perfect! I did not cover with tin foil. I came back this year to find it. This recipe really is the best way to cook it!!!

I have used this recipe for many years for different sized roasts!!! I has worked perfectly every single time!!! I'm in love with this recipe, use it once and you'll be addicted! 5 stars!

I tried this prime rib recipe with dreadful results. After 7 minutes per lb for well done, I ended up with a rare, bloody mess and a house full of smoke. The instructions are pretty simple, so I don't know what happened. Won't waste another prime rib trying this one.

Betty, my oven would smoke too if it wasn't clean!

This recipe works every time. My med rare prime rib was perfect. Just make sure you know your oven is correct. If temp is not at 550°F adjust your time.

This is the ONLY way to make a perfect rib roast. Having said that, the writer omitted the most important direction. The meat MUST be at room temperature before putting it in the oven!!!