Here is one VERY IMPORTANT CAVEAT...Beware of curious guests!!! @ 550°F If you have poured wine instead of water into the bottom of the roasting pan and for some reason( see above) the door is even slightly opened (during the first 10 minutes) or so, you may have an extreme "backdraft" effect and coupled with the alcohol fumes a flash of flames...That said and sans the clean-up afterwards the 11 pound roast was very very tasty, tender and perfectly cooked. Next time, I will put a sign on the oven door...Open at your own risk.

Had a 20lb prime rib and 6 min per pound is too long for medium. I followed the instructions to a tee and my roast turned out well done. Fortunately it was still very juicy and my guest really enjoyed it. I would say for very large roasts cut the oven on time in half and keep it in the turned off oven for an additional 1-2 hours using a remote meat temp sensor remove when cooked to your liking

I had a 4 lb Prime Rib to cook and this morning my grown son wanted to go to the movies with me so I cooked it for 20 minutes and left it in the oven for 5 hours. When I was close to dinner time I reheated the oven to 350°F for 10 minutes, took it out of the oven, covered it with foil and let it rest. IT WAS PERFECT!!! I will always use this method. It was tender and cooked perfectly. Thanks for the info.

I found this online after reviewing many others and tried it. WOW. my meat was a perfect (rare-ish) medium rare! and on time! I had a 7.6 lb rib roast, brought it to room temp (took out of fridge about 1.5 hrs before cooking). My oven goes to 550°F. Cooked it 38 min, then turned off oven as directed. The meat was still warmish when removed after 2 hours, but not still cooking. Most relaxing holiday meal in a while

I purchased a very lean prime rib for Christmas dinner. It weighed 17.5 pounds (6 RIBS) We used absolutely NO SEASONINGS AT ALL....As we like to get the full flavor of the meat. Placed it in a PRE-HEATED oven for 5.5 minutes per pound for medium-rare. After the prescribed cooking time we shut the oven off and left the oven door shut for two hours. We removed the roast from the oven and let it sit a few minutes before slicing. I have never had a more perfect, tender or tastier roast in my life. Try it. IT REALLY WORKS!

5th time I used this method of cooking - comes out perfect each time.. :)

followed it to a "T". I was absolutely great !!! Thanks.

This is an Anne Serrane recipe. One needs to mix their spices in flour and dredge the roast. I personally rub with Olive oil before dredging, it makes a beautiful crust. As far aas the Yorkshire? if you tent your roast loosely you'll have plenty of time.

Amazing!!! After reading all the comments below, I put the prime rib on the counter to come to room temperature, rubbed it with Montreal steak spice, put the roast on a rack, uncovered, and water, not touching the roast, in the bottom of the pan (it didn't smoke at all) and cooked the 6 min per pound as recommended. All I can say is that I can now serve 'the keg' prime rib at home. :)

I tried this for the first time about 3 yrs ago and have been using it since. It is the only way to cook prime rib with bone or without..Try it you wont be sorry

I've destroyed Prime Rib 3 times prior to this recipe, my family started laughing when they seen I was trying it again. It turned out Perfect as the recipe said it would, I wasn't sure if I should have covered the roast and this time I didn't. I used a roasting pan and had 6 cups of water and still it dried out and smoked out the house, next time I'll try it covered. First time ever cooking anything at 500°F but it works, after two hrs I reheated at 325°F for 10 minutes. This was a 11 lb bone in Prime rib Roast My Rub was awesome... Crushed Garlic Fresh, Finely diced onion Season salt & Pepper and 1/4 cup of oil... OMG incredible. Open a kitchen window and have a fan at the ready... 5 stars for this one!

This is the best roast recipe i've ever used!! It is PERFECT every time! Congrats to Richard Danz!

I have read all the ratings below, but no where does it say how much water to put in pan... I am cooking a 10 lb rib roast. How come the recipe doesn't say anything about the water.

I have been cooking mine this way for years, I have cooked as little as a five pound or as big 17 lbs. The only thing I do in addition is, I also cook a ham at the same time. I put it in about 15 minutes before I turn my oven off. Then when I take the roast out I continue cooking it while I put every thing else in the oven as my roast rest. Always amazing.

The prime rib did turn out perfect. The cooking technique makes for a moist medium rare prime rib with about 2" on each end being well done. My family is half and half therefore, I used a mini grill to finish off sliced pieces for those that like their prime rib well done or better. They loved the grill marks, lol. The cooking technique also makes for a crusty outside that is irresistible. As all have suggested add a little water to the bottom of the pan to catch the drippings as without your oven and house will look like a three alarm fire. Do not cover the meat as this will prevent the sealing in of the juices and the meat will turn-out dry. For seasoning I used Lawry%u2019s seasoning salt and filled slits with garlic. I like to enjoy the flavor of the meat more than the seasoning and would stick to seasoning salt or just good old fashioned salt and pepper with a little garlic. A good rub is all you need. Be careful with the oils and butter rubs as they tend to produce smoke. With the high temperature you do not need all of that basing.