I have used this recipe for about 20 years works all the time but if you are making a rib roast with bone make sure to add 2 more minutes per pound for an amazing roast!

I got this recipe in the late 70's and found yours a few years back. It has never failed to impress. A friend doing a whole rib for a Christmas party a few yeas back called to thank me for THIS recipe I shared with her! Blew the socks off about 25 of her guests the night before!!

It should be noted that this method cannot be used with an oven with a cooling fan or a convection oven. These ovens cool down way too fast.

First roast, for family & friends on Christmas day, 15lbs and it came out perfect. Took out two hours before planned entry time, then I put it in for 90 minutes, left the door shut for 2hrs (admittedly worried about how cool the oven was) but when we took it out... perfection. Cannot wait to try again with small roast.

Have done it now 3 times. I leave the oven on as low as it goes for the duration of the waiting time. Never had a issue. Key is to cook it a few minutes longer initially than let the oven cool gradual to 150-160°F.

We were skeptical about this recipe, but since the other comments were high, I tried this. Turned out wonderful, we like it rare. The flavor of the meat was intense. Was hard smelling the roast and not being able to touch it for a few hours!

It was perfect!! The Roast Beef came out of the oven just PERFECT!! I will use this recipe again for sure. Thank you all for your help with my families New Year"s Dinner!

Worked flawlessly. Did a 5.6 pound beef roast for Christmas dinner. I have a crappy oven, so I kept the temp at 200°F during the two hour "off" time. Came out pink but not bloody. Will use this recipe from now on.

I use this recipe all the time and it works perfectly. I usually buy a 2-3lb eye round and this technique never failed. I get a perfect roast all the time.

I have never been able to cook a good roast before. This was so easy I did not think it would work. BUT IT DID. I was wonderful and the family thinks ;P I am a great cook. Thank you for sharing this with me

I found this to be as it states, NEVER FAIL! I misplaced this recipe and I'm back again for it. I season with fresh garlic, wine and rosemary. My family loves it, never over done.

I actually cook it for 7 minutes a pound and have yet been dissapointed

Perfectly cooked, as promised. But stone cold (or, at least no more than room temp)!

So I've tried this recipe four times now. The second time because I couldn't believe it worked so well the first time. Today I'm using it for family Christmas Eve dinner. Used large rib roast. I stuffed the roast with little herb pockets all over including garlic, onions, celery and herbs de' provence. I rubbed the fat side with garlic and rosemary then I poured a little red wine and a little DALE's seasoning and let it sit in the fridge most of the day yesterday. I saw the Ask Aida cooking show yesterday and she fixed a rib roast with a coat of prosciutto. It looked really good. So I prepared my roasting pan with a bed of celery and carrots also a few Yukon Gold potatoes. I added some sliced peppers and onions on top the six slices of bacon three vertical and three horizontal. I sprinkled the pepper and flour mixture on top and I'm now literally counting the minutes. Thanks for sharing this great roasting secret. If you follow this recipe correctly with a good oven I don't know how you go wrong. Love it!

I have a ten pound roast your directions 6 mins per pound = 1 hr. Does it make a difference whether you have a gas or electric stove? I was told I couldn't because I have a gas stove.