It's true.. it turns out perfect every time. But my oven only goes to 525°F and I learned the hard way NOT to use a glass dish. It may shatter.

If your oven only goes to 500°F, leave it in the oven for 3 hours. This is how we have done it for years. Perfect every time!

If you cook two 15 lb. roasts, no it does not mean to cook it twice as long..

I loved this recipe. We were also scared but did it on Christmas as well. The recipe says it will work on roast beef as well. Does this include a nice tri tip?

I've cooked this Prime Rib (PR) twice with a 6.25 and 6.5 pound PRs. This recipe is tops. After reading the comments before cooking both times, the below may be a helpful summation of info and tips.

1. Use a roasting pan that won't shatter at the high temperature; do not cover your meat when cooking. Use the rack in the roasting pan. Add water to the pan up to the rack but not touching the meat. This keeps the meat juicy.
2. Do NOT oil your meat or roasting pan. The high temperature causes the oil to smoke. Do add seasoning to your meat using your favorite seasoning (many suggestions in the comments). It is good to add the seasoning to your thawed PR as you remove it from the refrigerator and set it out 1-3 hours before cooking to come to room temperature. This way, the seasoning sort of "melts" (so delicious when cooked). My rub is garlic powder, sea salt, pepper and dry mustard. If I have powdered Worcestershire seasoning, I add it also.
3. Use the highest temperature your oven will go. 550°F is the best and most accurate with this recipe, otherwise adjust your cooking times on the "per pound" part of the recipe. The formula is 550°F at X-minutes per pound. For my oven, 550°F at 7 minutes per pound is medium rare; 8 minutes per pound is medium with the outside being medium well which is perfect for my husband.
4. After the Per Pound time is over, turn the oven off and do not open the oven door. (Others have had to remove to use their oven for other foods; they wrapped in heavy foil then placed back in the oven, if doing this will have to be figured out for your oven and needs and the comments may be helpful.)
4a. NOTE: If your oven has a fan to cool the temperature after the oven is turned off, you will have to change this recipe formula. From the comments, possibly turn the temp on to around 170°F for the two hours after the 550°F per pound time is over (see comments for more info).
5. You can heat the oven to 400°F at the end of the two hours if you want your meat warmer and it won't effect the perfection of cooking. To do this, at the end of two hours, place your PR back in the oven, turn the oven back on to 400 and when it reaches 400°F, take the meat out. It can be cut then or rest a few minutes.
6. If you want to cook potatoes with your meat, it works beautifully. Due to a comment, I soaked my potatoes for an hour in pure water (not sure if necessary but it worked). I then dried them, rubbed them with a healthy oil and wrapped them very tightly in heavy foil. I placed on the rack with my PR. I used a large white potato and two small sweet potatoes (individually wrapped). Oh boy, they were so-so good! I haven't tried other veggies or other methods.
7. You may have to play with the timing your first time to figure out your oven for your preference, but once you figure it out, oh - this is so easy and delicious.

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

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.

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

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.

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?

Can I use this recipe on beef chuck? Thanks.

This is so good!

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.

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

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.