Perfect description on how to cook a prime rib. It actually does come out excellent every time. Nice job.

I want to make Yorkshire Pudding using the drippings from the roasting pan. Can I pour out some of the fat from the meat after it has been in the oven two hours and then reseal the aluminum foil? Will this affect the resting time?

NOT SO PERFECT THIS TIME. While I think the method of the recipe is great, and I loved the outside "searing" and "crust" that happened from the high temp, from my experience yesterday, I would do things a bit different. I seasoned a 14lb prime rib the night before, rubbing with Worcestershire sauce, coarse salt, garlic powder, a locally made multi seasoning and black pepper. The flavor was amazing. I let the prime rib come to room temp. Put it into the oven UNCOVERED at 525 (I just couldn't bring myself to go 550°F!) followed the above 6 min. per pound for medium. Shut the oven off and waited LESS than two hours, when I opened up my oven the internal temp. of the meat was 160°F! :( I will use this method again, but I will not go any higher than 500°F initially and I WILL peek once or twice to monitor the meat thermometer. It would have been PERFECT had I gotten it out of there at 140°F!

I have a Wolf dual oven/range and noticed a comment about newer ovens that have a fan that comes on after you turn it off to get rid of the heat. I'm fairly certain mine does this - any thoughts or ideas on this?

There is one step that makes a huge difference in this recipe... First make some slits in the meat and fill with slivered garlic. Make a paste of Gravy Master and yellow mustard powder. Rub this paste over the roast so it is covered. Follow the directions for cooking above. The gravy master forms a hard crust over the outside of the meat... The results are too die for!!! It absolutely comes out perfect every time. I have been making prime rib this way for years!!!!

IT JUST WORKS, its amazing.. 5.5 min per pound for Med Rare EVERY DARN TIME.. I have been doing this for about 5 years now and it amazes me.. If your oven loses heat fast (i.e. we have an IKEA range in our place in Florida) you will need to reheat at the end. If your oven holds its heat (we have a GE Profile in our DC place) its perfect serving temp. I have never had a problem with smoking up the house as the oven is only on for 30 min max. DON'T OPEN THE DOOR... BE STRONG.. AVOID THE TEMPTATION, don't DO IT.. The oven is off so there is no regaining the heat!!!!

Have tried it 3 times and it makes a PERFECT prime rib. Also, it is EASY. Thanks to who developed it.

Bill, Be careful about unplugging your stove. That fan that you speak of is blowing cool outside air over your very expensive circuit boards ...not cooling the oven.

Excellent!!! My first attempt at rare prime rib I could not have chosen a better or easier recipe, the results... delish!!!

This is the 3rd year I have used this recipe. It truly comes out perfect!

Wow amazing way to cook a roast. So happy with the results

I was skeptical at first (never cooked on 550°F before) I made my own rub and cooked an 11 lb Prime rib following these instructions and it melts in your mouth like butter, everybody raved how perfect it was... Simple recipe to follow with great results. It was absolutely PERFECT! Thanks for the best recipe on how to make it perfect EVERYTIME!!!

I have cooked my prime rib in a similar way, I cook it at 525°F for 30 - 40 minutes then turn it down to 200°F for the additional 2 hrs. 9-12lb boneless prime rib.

You can make this and leave in the oven however long you need... my mother called this her prime rib after the theater dinner party recipe. She would bake it at 5 minutes per pound, turn the oven off and come back 3, 4, 5 hours or more later. Turn the oven back on to 400°F and heat for 20 minutes and it is ready.... just enough time for everyone to settle in and start on the salad. She used to have twice baked potatoes prepared and put them in for 30 minutes to brown (she would remove roast for 10 minutes). Flawless and easy. And you could enjoy your guests rather than fuss in the kitchen. Add a dessert like cheesecake and you have a 1960's feast.

I have used this recipe twice now, both times I cooked the prime rib at 550°F, 6 minutes per pound and both times they came out done to perfection! Meat was nicely pink but not to rare. I cook it uncovered