I use pretty much the same recipe and it comes out perfect. Small difference, I turn the temp on my stove down to 300°F instead of turning it off, use an electric meat thermometer set to go off at 125°F. When the temp alarm goes off, take it out and wrap in foil for 30 minutes before cutting. Keeps it juicy and makes a perfect medium rare. You have to let it rest after taking it out of the oven. :-)

I've done this recipe once and perfect, however am doing another one 12lbs this time which would be 60min but if I cut the roast in half it would be 2 roasts of 6lbs which time would be 30min. Which weight do I use? How many min at 500°F?

Not hard to figure out roast weight x 5 or 4.8 if med rare. During this time is the roaster lid off. I'm assuming it is. Return to the oven and cook for another 2 hrs. At what temp. With or without roaster lid.

I would like to add a small footnote for the people finding themselves with an undercooked roast. The method is foolproof but one thing I did not see mentioned is that the roast should sit out at room temp for several hours. You do not go from fridge to oven with this method. Bon Appetite....

Does the timing change with a boneless roast - mine is 13 lbs. Also we just got a convection oven, does that create problems? I have used this recipe for years and it is perfect, but I have never used boneless or a convection oven before?

EXCELLENT!!! Tried this method for the first time and it works great! Did a 5.5 pounder. 28 mins at 500°F, turn it off and let it stay in the cooling oven for 2 hours and WHA-LA perfect Prime Rib. Easy easy, easy.

Made this for Christmas Eve, and it turned out perfectly with our 8 pound prime rib. My butcher had said "500 and five minutes a pound", and that was what I Googled. Found this recipe by CC Mastrangelo. Great recipe!!!

Electric oven, used a $14 Taylor digital meat thermometer from Sears. Worked out to 41 minutes at 500°F (fat side up!), then exactly 2 hours after turning off the oven. Never opened the door once. Came out with meat temp at 135. Covered with foil for 25 minutes standing on counter. De-boned it as this YouTube video shows: How To Cut Prime Rib

It was outstanding!

Prep I did: Two hours at room temp, washed and poked a bunch of holes. Inserted 6-8 slivers of garlic in holes (used a total of one head of garlic...4 or 5 "cloves) sliced into slivers...the rest minced for rub:

Rub: 2 tbsp. onion powder, 2 tbsp. granulated garlic, the remainder of the garlic cloves minced, 2 tbsp. paprika, 2 tbsp. white pepper, 2 tbsp. coarse ground pepper, a bunch of freshly ground sea salt (couldn't find Kosher salt). Threw in enough extra virgin olive oil to make a mud, and mixed it all up....slathered it on the roast.

Made the au jus after the roast was done by taking three tablespoons of fat drippings, all the caramelized bits that fell into the bottom of roasting pan, two tablespoons of rice flour (was out of regular flour), 1 quart of beef broth from box, simmered and stirred chunks out on medium, and then strained as poured into gravy boat.

Hope this helps, but this recipe was outstanding. Thanks to all!

Cooked 50 lbs. doing it at 500°F. at 5 min. a lb. Years ago came out perfect, just did 14 lbs. the same way at home this time in our brand new double oven and it was just as good as before. The only way to cook a boneless prime rib. Thanks!

A perfect Christmas dinner for 17 adults! Followed the recipe exactly and had two roasts (6.75 and 8.75 lbs) that everyone raved about. Outstanding.

I had little experience cooking a boneless prime rib but tried this recipe using a gas oven - 500°F for 32 minutes for a 6.6 pound roast, and then 1.5 hours at 325°F with the last half hour at 350°F - perfect! Thanks for making Christmas dinner so delicious!

I have an Electrolux oven that will allow me to cook either regular or convection. Any thoughts on which I should use? I was curious if the convection fan would cool the oven too quickly after turning it off. I will use a digital probe thermometer to ensure the desired temp is reached, but I would like to plan appropriately so all of my food is done at the same time. I do have an additional feature on the oven, a setting for keep warm. Truthfully I have never tried that, so anyone that has experience with this recipe and knowledge of this oven set up please share your thoughts and experiences.

I tried this for the first time on Christmas. This cooking method was simple and accurate. Best prime rib ever! I will never cook prime rib any other way.

PERFECT...followed this to the letter..BEST we have ever tasted..it will be hard to order this at a restaurant again after tasting our own!

I was nervous and read comments to not be, so I gave it a try for Christmas dinner. Turned out great! Many compliments from my family. I recommend to turn the over to 275°F after the required time of 5 minutes. Per pound of roast and remove at 2 hrs. If you like medium done. Then cover with foil for at least 10 min. This is an amazing recipe. I used olive oil rub with salt and pepper along with any store bought prime rib roast seasoning. Turned out so well I'm actually making it again right now!

I've heard the meat must be at room temperature for this recipe to turn out right. Is this true? If so, how long should I leave it out of the fridge? Also, if true, you might want to add it to the recipe. I tried this recipe once (10 yrs ago) but my meat wasn't exactly at room temp yet & my oven wasn't top line. I'm trying again tomorrow with a much better oven. I'm hoping for a great experience. Thanks to other writers for their votes of confidence in this recipe.