Just made this for our Christmas dinner. Delicious! The only thing that would have added to this wonderfulness would be a "au jus" recipe. Highly recommend and do at the 6 minutes came out perfect. Thanks!

Cooked an 8 lb bone in prime rib exactly as detailed, under cooked for rare, added 20 mins, still raw, added 20 mins still raw! I have a new accurate Wolf gas stove and this recipe ruined dinner.... Sorry folks no good!

I read the recipe a few times, because it just sounded to good to be true. I followed the recipe to a tee. Long story short, the roast was completely raw. I just can't figure out how anything can cook completely in an oven when it has been turned off for 2 hours.

Excellent. Having the meat at room temperature has to be an important factor here.

What a great recipe! I was super nervous that it would b 2 rare but it was perfect! I had an 8# prime rib & pierced it several times with a meat fork, put Worcester sauce all over it & the put Montreal steak seasoning & kosher salt & patted it all over, fatty side up. I didn't have a small enough rack 4 the bottom of my roaster so I put 5-6 celery stick on the bottom then put the prime (no ribs) down on them. I added 1/2 cup of beef broth so it wouldn't smoke & cooked for 50 min at 550°F then shut it off for 1 1/2 hrs took it out & covered it with tin foil & cooked my other foods at 375°F for 45 min then put the prime back in with foil on just for 15 more min 2 warm it & took it out & sliced it & it was perfect medium & sooooooo juicy. My family raved about it all night long. I will never do it any other way! Thank you!

This was so amazing. Had a 9.4 lb roast and cooked it 5 mins per lb at 550°F. Set off the fire alarm too but didn't open the door for those two hours and when I did I had two black blobs on top. Thought it was ruined but took that off as it was fat that had bubbled up. When we took the meat from the bone and carved it,it was Fantastic!! It was so helpful to forget it after the first 45 mins and enjoy my company. Would only do it this way from now on. This was my first time cooking a Prime rib. All the comments before really sold me on this idea. Thanks everyone!

I was skeptical and quite frankly terrified I would ruin an expensive roast but the result was unbelievable. My daughter and I shared this cooking experience and we were thrilled to serve this perfectly cooked roast to our family. Thank you for saving Christmas dinner. This was our first attempt at cooking a prime rib roast.

Was so leary of this recipe but went for it anyway for Christmas 2012. This was THEE BEST prime rib I have ever had! I took it out of the frig about an hour before I baked it and seasoned it all over with Montreal Steak Seasoning and put it in the oven as directed. Gulped as I turned off the oven and left it in there for the next 2 hours. Took it out and let it stand on the counter for 20 min. till I sliced it. Perfection! Will always follow this method from now on. No one doubt this recipe. Thank you!!

Works every time! Just read about adding some water to the pan to keep the smoke down. Will try that next time. It does tend to smoke the house up without it.

This is the BEST method to roast a prime rib! I have roasted many over the years, and this was the BEST. I based cooking time on five and a half minutes per pound, and it was right on for medium rare. I added a little water periodically during the 550°F cooking time just to keep it from smoking, but after the oven turned off it took care of itself! This is the only method I will use.

Turned out amazing!!

I had a 4.5lb prime rib cooked for 30 mins @ 550°F left it in for 2 hours and it wasn't fully cooked. I don't know what the heck went wrong! The sides were good though, that's what we had to eat because the middle was too pink to consume.

Made in roaster following directions for well done (don't hate) put aujus concentrate with water in bottom than ran tinfoil over the top and punctured holes in tinfoil and put onions on the top of the tin foil than put lid on turned out mantastic

I made this for Christmas dinner and it came out perfect. I let the rib roast sit at room temp (always do) for 1.5 hrs before roasting. I never cover a roast unless it's pot roast and wouldn't think of using a glass pan for roasting. I always use a stainless steel pan with roasting rack. I did not add water and had no problem with smoke although I had just cleaned my oven which is a Frigidaire gas stove about 9 yrs old (good insulation). I roasted a 5.5# rib roast for 28 minutes--it was perfection at rare for me but my husband would say it was raw--he prefers well done. I just put the end piece in a heavy saute pan to finish his off. I can't say that I understand the difference in opinions of this method. If you don't want a rare or medium rare roast, don't bother dry cooking a roast--go for a pot roast or put some steaks on the grill or under the broiler. I also think the oven you have will determine what kind of result you'll get. Some are not insulated enough--others may have too much insulation. One further note, I was very pleased that the juices stayed in the meat and didn't run out at all. As an experiment, I tried roasting potatoes and onions with the meat but I cut them too small (was afraid they wouldn't get done) and they overcooked. Next time, I'll cut them to about 1/2 cup size and they should be fine.

Have done 2 prime rib roasts this way and both were perfect - so I tried a "regular" bottom round roast using the same method. It, too, was perfect. I did ask the butcher to cut my roast leaving some fat on it. It's easy enough to trim after cooking but the fat (in my opinion) adds great flavor and juiciness to the roast. The roasts in the meat case have most all the fat trimmed off.

Hint: Keep your vent on - it can get smokey.