Tried recipe for New Years Eve. It was perfect. I rubbed prime rib w/worcestershire 1st then added the rub as recommended above. I did add sliced mushrooms and onions...it was absolutely to die for.

Awesome! Awesome! Awesome! made me look like a chef!

Tried recipe on new years day. Cooked 4 lb. roast for 30 min. Added slits on top. Seasoned night b4. Cooked covered. Turned out perfect. Thanks

Used your cooking time and method for our New Year's Day Prime Rib. WOW! It really was the best roast we have ever had - it was well done on the outside and the inside was extremely tender (medium). You could cut the meat with your fork.

Thanks for the awesome recipe - it's a keeper!

I used this recipe for a boneless bottom round roast that I had and it came out PERFECT! I actually had two small roasts each weighing around 2.3 lbs. My oven only goes to 500°F so I cooked the meat for 15 minutes and it was the best roast I've ever made! Beautifully pink on the inside and when I had to reheat it for the meal, it was still just as good. I will use this recipe all the time now and have shared it with friends! Made my own variation of a rub using kitchen bouquet, garlic powder and a Grill Mates seasoning mix - my guests raved about the flavor!

Is a plain roasting pan okay-should you have a rack underneath roast-is it covered or not

All the positive comments makes me want to try out myself. Does anyone have any advise on the amount of dry rub per pound of the roast?

I was skeptical at first, but this cooking method worked GREAT! I even cooked several good sized baking potatoes on the top rack (came out a little gummy tho). 6 lb roast, 36 min on high came to a beautiful medium rare. I will do this again.

I have used this a few times and each time it has been "perfect".

We used this method for new years the big prob was that we couldn't stop eating! It is the best I and a few great friends have ever had and it was fun cooking it.

Not sure how perfect this is going to be- so far my pyrex glass pan exploded in my oven causing the glass to the oven door to crack- able to salvage the roast, though. Crossing my fingers this turns out yummy.

I'm hosting a party diong prime rib, and am limited to a charcoal grill! any suggestions?

WOW! I did a 9.5 lb roast with this recipe and it was incredible, what a great find.

Could you use the perfect prime rib recipe for a 6 lb boneless beef tenderloin ?

I would suggest that this method will produce a 1 to 2 inch grey "ring" around a nice rosy medium rare center. Having tried this approach I recommend the the author consider the following:
> what is the minimum number of ribs that work with this recipe? A rib on roast can weigh anywhere from say 11 to 15 lbs and the size of the oven will impact the rate the heat is absorbed by the meat.
> considering standing the meat for up to 1hr prior to roasting depending on size of roast
> you would not materially effect the outcome if once you placed the meat in the oven you merely took the cooking temp to say 325 and still walked away.
> after you work in the rub - drizzle olive oil on the roast
>consider taking 1/4 inch slices of yellow onion and placing in a line down the top of the roast - it enhances the transport of aroma around the house and does a little bit to flavor the drippings.