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.

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!!!

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.

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!

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

We haven't tried our prime with this method, maybe when we do a smaller one for ourselves. I might suggest go with the lower temp/doneness and finish cooking to individual liking in pan of hot au jus. Hate to hear anyone microwaving such a great cut of meat. Enjoy!

Made a 2 lb rib roast tonight following your recipe and came out great. Thank you this is the only way I will cook my rib roast from now on. For the seasoning I used my own recipe: salt, pepper, thyme, chopped garlic, olive oil and fresh horseradish. Thank you.

Just made this today for New Years - I do not consider myself a very good cook, but this was fabulous! Used Worcester and then the rub, I was impressed, it is fail proof!

ABSOLUTELY TO DIE FOR!!! PERFECT PERFECT PERFECT! Made this and by FAR, THE best prime rib I've ever had. Thank you SO much for posting! :)

Do you still let this prime rib/roast rest for several minutes before carving?

Awesome!!! Made this for Easter dinner. It was a hit. Best prime rib outside of a 5 star restaurant.

Unbelievably simply and effective. Did a 2 rib roast, 4 lbs. for small Mother's Day gathering. Roast not fully at room temp, then discovered oven would not go past 500°F. Preheated on convection @ 500°F, added roast and turned off after 25 min. Perfectly done in 2 hours, med rare. As others suggested, I rubbed the outside with chopped, crushed garlic mixed with thyme, salt and flavored olive oil. Put whole, red potatoes, about 1/2 cup size,in with roast. Also perfectly cooked. Fabulous!

It is in the oven now. Sigh...the roast is small 2.7 lbs and Mom didn't tell me to bring my roasting rack home...so....we used the toaster oven rack and balls of tinfoil to elevate above a small layer of water that I added liquid smoke to. Things were going wonderfully and the smell at the end of 15 minutes at 525°F was divine. That's when I saw that the roast tipped over-a small roast doesn't stand up well. I HAD TO OPEN THE OVEN LOL So a bigger ball of tinfoil later the roast is propped up again. I wasn't sure what to do at this point. I turned the oven on preheat at 500°F for a few minutes and then shut it off. WARNING The 525°F air inside that oven scorched my hands as I first tried reaching in with a utensil quick to stand it back up (it fell over again.) I will update you. I love bloody rare and Mom loves well done so neither of us will probably be happy.

Just gave this technique a try with a tiny 3lb standing rib roast and it worked perfectly. Will never go back to my previous method.

I love this recipe. So easy and comes out perfect every time. I will be sure to pass this on around.