Tried a year ago and got raw results, had a cheap range. Upgraded my range to self cleaning model with better insulation and it came out great. Make sure your oven can retain heat.

First time we tried this recipe and the 9# roast was cooked perfect!!

Hints:

-Need to bring roast to room temperature. No more than 4 hours.
-Suggest using an aluminum or non-stick metal roasting pan.
-Works for either bone or boneless.
-Roast came out well done at 550°F. Reduce to 500°F or reduce the cooking times by 1 minute. Instead of 5 for medium rare use 4 minutes as some ovens burn hotter. Know your oven.
-Do not cover while roasting.
-Smokes up the house- Use roasting rack and put 1-2 cups of water in roasting pan.
-Using Electric oven- Cooling fans come on. Turn temperature down to 150-200°F for 2 hours. Remove and let rest for 20 minutes. Internal temperature should be 120 for medium rare.
-Cooking 2 roasts at the same time. Roasts should be the approximately the same weight. Do not double the time. Roast like you are only roasting one.

I'm not a meat fan, but this method makes my mouth water! A few hints:
-- If you use a well-marbled choice or prime piece of beef, you don't need olive oil. Just rub meat with the spices of your choice and insert garlic slivers under the fat.
-- If you are using a lean piece of meat, drape a few slices of bacon over the roast.
-- Don't use a dry rub that contains sugar. The sugar forms a crust with the fat that holds in heat and causes the internal temperature of the meat to rise faster.
-- To roast a single rib roast/large Delmonico, run a dampened bamboo skewer through the meat just under the fat and suspend from sides of pan to keep the roast upright and out of the fat. Cook at 500°F for approx. 5 min. per lb. Immediately lower heat to 325°F without lowering oven for about one hour for med. to med. rare. Check internal temperature with meat thermometer to make sure it has reached desired doneness. Remember that internal temperature should rise at least 10 degrees when you let the meat sit. Return to oven if not well enough done. Do not cover.

I have used this method and it works ever time. I like it rare or don't bother. Others get the end pieces or zap their piece in the microwave (what a waste) Remember no one opens the oven door or it won't work. I will try a little beef broth in the bottom of the pan this year to help with the smoke from the oven. I worry about using wine due to the 550°F oven and maybe flames? Always let the roast rest outside the oven after the 2 hours resting period in the oven (I tent it loosely with foil while out of the oven). Hot Aujour will warm it back up and don't forget the "real" horseradish! You got to have mashed potatoes as well. This recipe works every time if you follow the method to a tee! NO opening the oven door! Yum!

I followed the directions to the tee and after 2 hours I had a raw roast that was brown on the outside. My family and I were disgusted with the results. Such a disappointment. Too expensive to be forgiving to the author, Richard Danz
Posted December 24/12

Cooked a boneless 11 pound prime rib roast for 5 1/2 per pound at 550 cut the oven off and let it sit for 2 hours and it was WELL DONE! This process does not work. Do something different!!

Got a bone in 9.7 pound prime rib and used Uncle Google to help find best way to cook. I can say I'm glad I used this one.

Cleaned oven day before as I never cook anything at 550°F degrees and glad I did to keep oven from smoking.
Used my old roasting pan, the one I use every year for Turkey.

Put half cut onions and celery in bottom to keep roast from touching bottom of pan. Put 1 cup water in pan to keep anything from burning and this made the best Aju. Only seasoned with salt and pepper but used a lot of both.

Have a wireless temperature gauge and used it to test.

Cooked for 60 minutes (6 minutes per pound) and shut off oven. Went to Christmas eve service and prayed about a lot of things including my prime rib.

Got home and checked temperature gauge and it was at 140°F.
Turned on Oven to see what temperature it was and it started at 143°F so I took it out and let it rest for 30 minutes.

After 2 hours the oven temperature dropped from 550°F to 143°F so it was still cooking with oven off. The end pieces were Medium and the center was Medium Rare so everyone had what they like best.

Folks let me tell you that this was the hit of my Christmas eve party. I will never cook a prime rib any other way.
Can't wait to have a sandwich tomorrow.

Hope this helps other non believers like I was just 6 hours ago.

Merry Christmas from Texas.

This prime rib recipe... is prime... we cooked a 14.7 lb... and it turned out beautiful... will always use this recipe for future prime rib... Warning... Oven will need cleaned, but mine needed it anyway.

The prime rib came out perfect! My only concern was the amount of smoke that engulfed my home. Had to open the doors and windows. Is there a way to cut down on the smoke and still get perfection?

Shepdawg, yes... Have a clean oven. Pfft!

I will NEVER cook a prime rib roast any other way than this. Am cooking my fourth one today for our Christmas dinner using this fool proof method. Have passed this on to others.

Today was my first attempt and it will not be my last as my family really enjoyed the medium rare prime rib. Thanks to Keith (California) for his comments - let the roast come to room temperature before roasting and to lower the temperature when the oven has a fan. My oven has a fan so after 23 minutes for a 5.68 lb. bone-in roast; I turned my oven down to the lowest (170°F) and let it rest for 1 and 1/2 hours before turning off the oven. Then, took it out to rest the last 15 minutes while finishing the vegetables. In addition, because of other comments, I added a box of beef stock and added slivered onions, diced carrots and diced a half rib of celery to the bottom of the roaster - this made for a very tasty gravy base. Thank you for helping make our Christmas Day dinner a tasteful event.

I'm just cooking this rib roast today, December 25th, 2012. SMOKE, SMOKE and MORE SMOKE!!! Even with two cups of water under the rack!!! BEST PRIME RIB EVER!! Tell your husband, wife, kids and relatives to shut-up and deal with the smoke, well worth every bit of it!! (I did six minutes per pound on an 11 pound roast at 550°F)...

Do NOT do this. I followed the instructions exactly and it was WAY over done. Ruined a beautiful piece of meat and my Christmas dinner.

Easy as pie. Just like the directions said. My oven wouldn't go to 550°F so I used 500°F. We'll go 6 minutes a pound next time just to have it a bit more rare. But we will use this system from now on.