This was awesome my rib roast was juicy and tender, I fed 10 people and everyone was pleased! Thank you!

Great Recipe. I also roast frozen pearl onions, baby carrots and new potatoes with the meat. I usually blanch the veggies for about ten minutes, then add about 1 cup of vegetable water to roasting pan. I marinate meat overnight with a browning sauce, a tiny bit of Worcestershire, garlic, salt and pepper. I go light on spices as I prefer to bring out the flavor of the meat. PERFECTO!

This method works! Took boneless 3 lb rib roast out of fridge for 2 hours beforehand. Cut several slits in top of roast and inserted crushed garlic. Made a wet paste of 2 tsp horseradish (from jar), 1/4 cup coarse salt, 1/2 tsp freshly ground black pepper and 1 tsp thyme. Rubbed on top (fat side) of roast. Greased roasting pan (bottom and sides) with butter, then put 1 pat butter in bottom of pan. Put roast on rack and roasted (uncovered) in preheated 550°F oven for 6 min/lb for medium. Turned oven off for 1 hr 45 min, then turned back on to 350°F for last 15 minutes. Took roast out of pan and covered with foil to rest while deglazing pan with 1 cup red wine and 1 cup beef stock (used Minor's). Roast was perfect; au jus was devine. This recipe is devine! Oh yes, and I got ideas from this method, Food Network's Tyler Florence (wet rub) and Joy of cooking. Rave reviews from hubby!

From room temperature this comes out perfect. I made two at once and worked great.

I just tried this today... Very expensive piece of meat! I don't know what I did wrong. Went by what it says. It was 6.50 lbs. I preheated the oven to 550 and set the timer for 32 minutes, shut the oven off and reset the time for 2 hours, and it was well done, to the point it was very disappointing. At this price, I don't think I will be trying this again...

I have used this procedure a number of times now and the results are ALWAYS THE SAME... Just great!

Love this. I let the roast sit out on counter for a long time, let get room temp before baking. Rub with salt and pepper rather heavy. I put in a foil pan, saves a lot of scrubbing. Bake like it says, I do 5 min per pound, comes out perfect. Does get smokey if have a dirty oven. Don't cover. Open window or burn a candle before you start baking. Good luck and you wont be sorry. I am going to try a beef roast for Christmas, can't wait.

!recipe is a hit. His words are true. A perfect prime rib everytime. I will always use this to cook my prime rib or roast beef. Thank you if you have any more good meat recipes please share them. Thanks

A wonderful recipe that works every time! Our favorite prime rib!

1/4 cup black (coarse) ground pepper
1/4 cup salt
1/4 cup garlic powder
2 tablespoons paprika
1/4 cup onion powder
2 tablespoons MSG (can omit) meat tenderizer
2 tablespoons seasoning salt
1 tablespoon celery salt

Combine ingredients.
Rub 1/2 cup of seasoning per 10 lbs. meat. Rub and massage seasoning in with soy sauce after all wet, work the seasoning in very well! Keep adding more seasoning until you have the amount needed. Place in refrigerator and let seasoning soak into meat for 24 hours before cooking.

I need to know how many pounds of prime rib to buy to serve 12. I know I can't use the same 0.5 as for a none rib cut.

I agree this method is good if you like a lot of crusty char on the outside. But the only good way to cook to temperature is by using a meat thermometer inserted in the thick of the roast. pull out of oven at 130 degrees for a perfect pink center and let stand at room temperature 1/2 hour. Roast at 375°F, ball park time to check roast(thermometer) is 15 min per pound @375°F. Room temperature or out of frig. The only good "old" method of knowing is to use an oven proof thermometer "the only sure way". 110°F for very rare, 120°F med rare, 130-135°F medium (most excellent) 150°F well, but still juicy. generous but not ridiculous amounts of dry rub, salt, course ground pepper, and moderate garlic powder. USDA choice or prime only, on any roast.

I have made this before...perfect results! This year, I have 2 roasts about 8 lbs each. How/Do I modify?

I have used this method several times having the meat at room temperature -- I usually restart my oven at 350°F for about 30-45 minutes before we are ready to eat. It's a family favorite during the holidays!!

Worked perfectly & so tender and tasty! I'm eager to try it with other (less expensive) roasts too. I cut up a few potatoes & sliced carrots into a (separate) glass casserole dish, added salt, pepper & butter (to taste preferences) - covered the veggies and roasted them at the same time - they also came out delish! Such an easy way to cook a meal!