Foolproof Rib Roast

This is the first prime rib that I have fixed and I too was hesitant when I read the recipe; but, it was awesome. The hardest part of the recipe is NOT opening the oven door. It tasted as good as it smelled while cooking. The next time that I fix a rib roast I am going to put garlic in the roast and put a can of beef broth in the bottom of the pan, I had no au jus, only fat in the bottom of the pan.

We bought a 10.5 lb standing rib roast at Costco to serve for christmas. We had 8 family members coming for dinner and we had already had our quota of ham and turkey. After scouring the internet for prime rib cooking instructions I decided to go with this one because of the large amount of great reviews. The one thing I gleaned from all the advice was that a meat thermometer is crucial. I bought one that has the probe that stays in the meat while the meter stays outside so it can be watched. I am so glad I did it this way. I let the meat sit out for two hours prior to cooking and it was 50 degrees when put in the oven. We like our meat med rare so I decided to use 125 as the max oven temp of the meat. I had read 120 for rare 125 for med rare and 135 for med. Beyond that why bother. After 2 hours and 10 mins the roast was 125. I pulled it out of the oven and let it sit for 45 mins. It rose to 130 degrees. I turned the oven back on 30 mins (300 degrees) before serving. The probe registered 130 when I cut the meat. The outside was beautiful and the inside was perfect. A little med on the ends and med rare in the middle. Everyone loved it and sang my praises. Thank you so much for the recipe. My one piece of advice, use a meat thermometer because all ovens are different and most roasts cook a little different then the last one you cooked.

This is by far the BEST recipe I've ever used for rib roast! It doesn't matter what size roast you have, just follow these cooking instructions. I was very sceptical, but this was soooo tender and delicious. I'll only cook rib roast this way in the future. THANKS!

Perfect, absolutely perfect. I also didn't feel comfortable with the style of cooking, but perfect. I used the same times, did not open the oven for the entire 3 hours, but did add some potatoes upon reheating to 375. They were perfectly cooked as well (quartered red potatoes with caramelized onion and garlic). Used the salt and pepper measurements and added some Sint Maarten Guavaberry Blackening. Half the amount of the salt, a quarter of the pepper. Used a 4.16 lb. roast. Spectacular, the meat itself is delicious, just need to cook it right. THIS IS THE WAY.

I respectfully disagree with MJG1940 who said with this method of preparing a prime rib it doesn't continue to cook once out of the oven because it doesn't have a bone. Think about it: Potatoes, cookies, cake, hardboiled eggs, pasta, casseroles, etc. all continue to cook once they are out of the oven/boiling water, and they don't have a bone. Not only does the roast continue to cook because of the internal heat, but as it cool a little the juices run slower and give a more juicy roast when it is carved. I never buy a prime rib with bones, it seems like a waste of money to me. BUT, this recipe needs to be adjusted for larger cuts of meat After you have baked it for one hour, let it set, then turned the oven back on, the recommend times for :. 3-5 lbs. 30-35; 6-7 lbs, 40-45; and 8-10 lbs, 50-60 minutes. Be sure to let it sit for 10-15 minutes before carving it. AND make sure you DON'T open the oven door during the entire process. If you need an oven, remember, that is why God made Crock Pots, microwaves and electric fry pans!

As a first time prime rib roaster, I was a little nervous but this recipe was soooo easy and I had great results. However, the given preparation time should reflect the additional hour of pre-roasting rest. Novice cooks may fail to allow enough total time.

I was so disappointed about ONE thing- I kept scrolling down reading review hoping someone would mention if rib roast is supposed to be cooked covered or uncovered. I could not find any clue, so I began cooking it covered, then went to another help site and found out you NEVER roast prime rib covered!! Arghhh! I had to open the oven to take off the cover halfway through the cooking process which defeated the whole "secret" to this recipe. It may be common sense to an experienced cook or to those who have done this before, but an ESSENTIAL piece of information to someone who is doing it for the first time ever! I don't know know if I ruined it...we'll see. I changed my rating to a 5 star, because in spite of the little problem I had, the roast turned out SUPERB!! The only other changes I made was to rub it with Montreal Steak Seasoning, and it was so juicy and tasty! Keeper recipe!

This is an amazing recipe. I even hesitate to call it a recipe since it's more like alchemy or witchcraft on meat. I've never been pleased with my roasts, expecially this type. However, this is truly amazing. I had some questions about the method, etc, so I decided to record my experience carefully. Here's the amazing numbers. 6 lb. roast; inserted digital themometer at outset. Roasted uncovered on a rack in my roaster. It rested on the counter top for at least an hour before going into a well preheated oven. After 1 hr the internal temo. of the meat was 111 det F. Oven off: at 1hr,38 min temp was 127' 2hr,21min it was 135', at 4 hrs total time temp was 126' It sat for about 30min and then the oven back on at 375. I was amazed at how quickly the temp increased inside the meat. At 15 min it was back to 132'. At 33 min it was 147' and I took it out after 37min at 1509 degrees. It then sat for the better part of an hour. When I cut into it I was blown away. This is not your average cooking stuff. Somebody has spoken to the cow god. Thanks so much for sharing. Believe it, Do it, and enjoy certain applause

This is a wonderful Recipe. I added quite a bit more Garlic Powder on the top cap and put two cups of water in the bottom of the roaster to make Ajus. Two the water I add 1 Tsp of Kitchen Boquet browning sauce and about 5 drops of Wright's liquid smoke. This is how we cooked Prime Rib in our Restaurant for 35 years and always had rave reviews.

It DOES matter how large or most importantly how small the roast is when selecting your baking time. I followed recipe EXACTLY and am now staring at a black, overcooked, dry rib roast. Terrible.

I cooked a rib roast last year for Christmas just like the instructions say and it was outstanding. Everyone raved.

I've been usng this method for roasting prime rib for at least 25 years. The recipe came from my mother. For those who don't want to have their overn tied up for 4 or more hours, it isn't necessary to leave the roast in the oven for 3 hours prior mto turning on the oven again. The trick is to roast for 1 hour at 375, turn off the oven,but don't open the door and turn on the oven at 375 for another 30 minutes prior to removing from the oven. You do not have to wait 3 hours, the waiting time can bew as little as 1 hour. The roast will turn out perfectly medium rare every time.

Made this roast for Christmas and it turned out perfectly medium-rare and delicious. I did stud mine with garlic, which added something nice, I think.

If I could give this recipe 10 stars I would. I, like many other members, was very skeptical about this recipe . . . and cooking this cut of meat in general. I have never ever made a roast and was pretty worried about how to cook it. After reading all the other rave reviews I decided I was going to give it a shot. I was expecting 16 people for xmas dinner and it was my first year making it myself (so you can see why I was so worried). I used a 9 pound cut of meat and followed the directions pretty much to a T except that I rubbed the spices all over the meat & let it sit over night before coooking it. I was afraid that I or someone else would open the oven so I taped it shut. At times I thought the roast might be cooking too much or not enough and again too much. BUT, when I opened that oven door it revealed the most perfect rib roast I have ever laid eyes on. And when we cut it open everyone oohed & awed! Because the meat was 9 pounds I did keep it in the over for 45-50 minutes on the last cooking time rather than 30-40 and it came out perfectly. This was the best prime rib I have ever had - put Cattleman's to shame. I will definitely be making this again & again. My whole family loved it. I will never be afraid to cook that $80 cut of meat again - this recipe is truly fool proof. Thank you for sharing!

i jus read somewhere to never cover it ....u should really put that on there ..thats an important step!!!

I learned this foolproof method from a cooking instructor approximately 40 years ago. It is the heated bones in the roast that continues the cooking when the oven is off. Therefore this method will not work for a boneless rib roast.

The absolute best! Thank you! I used a ten pound roast and only had to add about 20 minutes to the final roasting time. It was THE best prime rib I've ever had, and the rest of the guest raved about it. It was cooked perfectly, light medium rare in the inside and medium towards the outer ends. Total perfection! Don't forget to let it rest when you take it out of the oven. THANKS! 12/16/10 Not really an update, I was just sitting in traffic for the last hour day dreaming about this prime rib! It was THAT good. I will never cook it any other way! FYI for those of you cooking a larger roast like I did, don't be afraid, follow it to a T, just add some time to the end. ENJOY. Here I am again brushing up on this recipe for tomorrow. I always like reread my own notes and others reviews. And if I read about Paula Dean one more time I'm afraid I will lose my appetite! Anyway cannot wait to make this tomorrow!! 12/3/17 Another ten pounder in the oven! First time in new oven so a tad nervous over here. Using the convection roast feature. Already did the hour at 375. Door is closed tightly. Will be turning it back on in about an hour. ?? Fingers crossed!

I keep seeing people attribute this to Paula Deen, but my grandma cooked her roasts like this, and my mom did as well (and since I am in my 50s now I know its been around a while). My grandma died before Paula Deen hit the airwaves, so when I see people who keep saying give credit where credit is due...should do just that. 2005? Seriously? This recipe has been around for generations!! This rib roast has NEVER failed to deliver. If yours turned out tough, you did something wrong or you got a bad piece of meat! I get up Christmas morning, take it out to let it reach room temp and we open presents. Start the oven, rub it down with spices (the roast not the oven LOL!), and in it goes. It cooks an hour while we play with our "stuff" and then I turn it off, and off we go to my parents. When we get back, I pull it out and cook everything else. Generally the potatoes go in the bottom of the pan in the drippings with onions and peppers, they roast and then I put the roast back in on top to finish it. Rolls? No problem, the roast is supposed to rest for 10 minutes anyways. Easiest Christmas dinner ever!!

Tried last night - AWESOME! Left roast in oven 4 hours with oven off then reheated at 300 degrees F. My friend gave me this recipe and she included the following... After roast has been in oven for a few hours with the oven off cook according to instructions below. For Rare: 45 min @300 For Medium: 50 min @300 For Well Done: 55 min @ 300 I used an oven thermometer and removed the roast when the temperature reached 146 degrees. Let roast cool at least 10 minutes before cutting. For second cooking time, don't turn oven too high because the outside will cook too quickly. I used an Eye of Round cut - excellent!

I am so glad everyone is enjoying this recipe as much as we do. We had it again for Christmas dinner yesterday and it was beyond PERFECT. As the "submitter" of this recipe, I just wanted to point out this is the way my mother had made rib roast for years and years, since I was young. A couple people have pointed out that this is Paula Dean's recipe. Totally lovin' Paula, but my mom was making this recipe long before Paula ever was known. E-N-J-O-Y.

I have never had any trouble with roasting a prime rib roast. However, i will try this one out of curiosity for new years eve. I did note a few complaints about flavor. I am renowned for my prime rib and here is my easy seasoning trick. I first peel out an entire HEAD of garlic (2 heads if it's a large roast) I put the garlic and a handful of fresh parsley in my cuisinart and pulse adding olive oil to form a paste. I then spread the garlic paste all over the roast and then pack all sides with rock salt. Let the roast come to room temp and then roast according to the directions you like. Your house will smell like heaven, but if you don't like garlic hands, use disposable gloves to handle the garlic. I personally love the smell when I make it.I usually do a hotter quicker oven, but this is an interesting method that reminds me of how prime rib restaurants roast their meats. Ooh making me hungry!

This recipe is awesome. I first tired it for Christmas and have made it up a couple of times since. I agree that if you are cooking more than a 5 lb piece of meat that you want to cook it for 45 minutes for the final heating. We've always done a boneless rib roast and it's yummy. There are a couple of things that I do differently that you might like to try. One is that I rub all sides of the meat with Montreal Steak Spice. I cook this on the roasting pan that comes with my oven which has a drip tray below it. In the drip tray combine 1 pkg of Lipton's Onion Soup mix, 1 bottle of beer, 16 oz of water and 1/2 lb of finely diced mushrooms. Place the meat over top on the rack and cook as directed. When the roast is finished pour this into a saucepan and heat to a boil - makes a lovely au jus. If I have vegetables to cook in the oven (like roast potatoes) I pop them in for the final 45 minutes of cooking and they turn out perfectly.

This recipe and method are out of this world. The only issues I have had with it are the starting temperature of my roast and the poor heat retention of my oven. Both issues have been solved with the purchase of a Meat Thermometer which has a probe that remains in the roast inside the oven and connects to a remote read out outside the oven. I have found that even after an hour sitting on the covered on the counter prior to roasting, my roast tend to be at a starting temperature of around 40 degrees (F) still to cold to start this process. Leaving the roast on the counter until it reaches 55 degrees (F) gives me better results and more even cooking. Another tip, try cooking the entire roast to around 120 degrees which should rise during the rest period to around 130 degrees giving you a nice medium rare. Carve your Roast to serving sizes in the kitchen and then for those that desire less pink, broil their servings for a couple of minutes to reach medium or medium-well. Be careful and watch the broiling process closely this will go fast. Try using some herbs like rosemary and thyme in your rub to add aromatics. If you plan to carve the roast at the table, make sure you read up on carving techniques as this is simple but takes some knowledge. Then enjoy the meal and enjoy the praise that comes with this simple dish.

Excellent...this recipe saved me and I'm glad you shared it. For others info... my roast was boneless and 3.3 pounds. I cooked it at 375 for one hour and then 1 hr 45 minutes longer with the over off. It was peeerfect! Medium with a little pink in the center and medium on the outside. Just thought I'd share for those with smaller roasts. There was no need for a second 375 baking time. When I took it out of the oven (which was cold after 1 hr 45 min) the temp ready 130 so it had cooked up to perfecton! Love it ... easy... don't be intimidated!

I was a huge 'doubting Thomas' when I read this. But this recipe really is fantastic! My roast was a bone in. I adjusted mine slightly. My roast was 4 1/4 lbs. I put it in at 375 degrees for 1 hour, turned off the oven and 2 hours and 15 min later turn the oven back on to 375 for 40 minutes. The results were medium on the two end cuts and medium rare on inside. The flavor was spot on! I served it with a sour cream horse radish sauce with dill.

This is a great way to cook a prime rib and I have used it for many years. For those who keep saying it is Paula Deen's recipe, I don't think so! Just because she cooks hers the same way doesn't make it "hers" any more than it is mine. Prime rib restaurants cook theirs this way too. It is a method not a recipe!

I have been using this recipe for 30 plus years. The only thing I do differently is let the roast sit out all night so that the entire roast is at room temperature not just the outsides! This is a very crucial stage!! I have never used a meat thermometer just this simple little guide for a medium to large roast cook additional 40 minutes at 375, for a small roast use same temp but only for 25 - 30 minutes. I also put directly into roasting pan without a rack and it does not matter if it is boneless or bone in. By letting your meat sit out overnight too come to room temperature you are curing/aging the beef. This is how my grandparents did it and lots of other members of the Colorado Cattleman's Association.

I bought an 8lb rib eye roast from Costco and was so worried I would mess it up. But after searching through numerous recipies I decided to try this one. It seemed that the most common denominator was to roast at as high a temperature as possible at 5-6 minutes per pound. Then to turn the oven off and let it roast for 2 1/2-3 hrs. I roasted mine at 500° for 40 minutes. Here are a few tips for success: 1) Purchase a thermometer that has the extendable probe cable that will allow you to monitor the roast internal temperature without having to risk opening your oven door. After 2 1/2 hours passed my roast internal temperature went down to 122°. I turned my oven back on to 375° and in ten minutes it hit my desired temperature of 145°. My thermometer has as an alarm that goes off when it hits the set temperature. With this kind of thermoter you can ensure perfect results every time. 2) Under NO cirmcunstances should you ever open the oven door during the 2 1/2-3 hrs. Again DON'T DARE OPEN THE DOOR! 3) Tie your meat up for a professional presentation so the meat doesn't look unshapely. I can't emphasize the importance of having a thermometer with a probe. I read some comments on here that people roasted an over-cooked roast. The thermometer stuck in the beginning will take away the guess work about doneness and prevent this. I hope these tips help!

If you let the roast get to 145 degrees, it's going to be bordering on well done after the rest period (which is a catastrophe for USDA Prime beef in my humble opinion). I recommend 130-135 degree internal temperature and everyone will be happy. Having a good horseradish sauce on hand in conjunction with this never hurts!

Perfect as always!

My rib roast was compared to one of the best steak houses in the Region and I had no clue what I was doing!! Trust this recipe, I wish I took a picture... it even ‘looked’ perfect! I asked the butcher a few questions before I found this recipe... Some extra tips I learned (remember I had no clue!): get a meat thermometer (it takes the guessing out of it) and don’t forget to put it in at the start so you don’t open the oven! Place the bone side down, on a rack and keep the lid off. When carving cut along the bone 1st, then separate into individual bones pieces. Enjoy!

I was worried after reading the on/off thing with the oven but after reading the raving reviews I thought I would try it. The only variation that I made was I put fresh garlic throughout the meat and let the rub sit on the meat overnight in the frig. Every other instruction I followed exactly. For the first time in my marriage my husband said "That was bad" It was dry and it had absolutely no flavor. I will not make this one again.

This recipe is awesome. I first tired it for Christmas and have made it up a couple of times since. I agree that if you are cooking more than a 5 lb piece of meat that you want to cook it for 45 minutes for the final heating. We've always done a boneless rib roast and it's yummy. There are a couple of things that I do differently that you might like to try. One is that I rub all sides of the meat with Montreal Steak Spice. I cook this on the roasting pan that comes with my oven which has a drip tray below it. In the drip tray combine 1 pkg of Lipton's Onion Soup mix, 1 bottle of beer, 16 oz of water and 1/2 lb of finely diced mushrooms. Place the meat over top on the rack and cook as directed. When the roast is finished pour this into a saucepan and heat to a boil - makes a lovely au jus. If I have vegetables to cook in the oven (like roast potatoes) I pop them in for the final 45 minutes of cooking and they turn out perfectly.

We were intially skeptical about this recipe, given the cooking method. I did some further reading-the reviews and on the internet and the method made perfect sense for this cut of meat. I HATE to rate a recipe when I have made changes to it, it's not fair to the poster...but I did very little to this. I let the roast sit out for an hour before I rubbed on spices-I added blackening spice here. I then let it sit another hour before cooking. I was preparing this roast in advance...so after the intitial three hour cooking time, I removed from the oven, let it sit, covered and refridgerated in it's original pan. The next day, I set the roast out for an hour, and preheated the oven. I also added one can of beef broth to the drippings in pan and baked it covered for about an hour to an hour and a half. It was perfect. Given the change in cooking method I had to make, I was beautiful!! I just had to say Thank You! I will use the recipe AGAIN at New Years for sure.

what works for myself is to preheat oven to 500 degrees, place roast fat side up on a rack in roasting pan, roast fifteen minutes per RIB, than turn off oven, LEAVE OVEN DOOR CLOSED TILL OVEN IS COMPLETELY COOL. NO PEEKING! perfect medium rare every time!

I too was very skeptical about this recipe. I hated to think that I could ruin such a beautiful and expensive piece of meat! After telling my husband 800 times NOT to open the oven, I put my roast in the oven. I followed the directions to a T and my roast was perfectly cooked for our family, medium on the outside, medium rare closer to the bone and rare in the center. I must stress that bringing the roast to room temp and not peeking is the key to this recipes success. While my roast was resting I added some Merlot and beef stock to the pan drippings and simmered them for a nice, rich jus. Just seasoned it with a touch of fresh black pepper and sea salt. I will use this recipe again! Thanks!!

I've used this method before, but I have a 10+ lb. standing rib roast and want to know if I have to change the times at all.

I waited a long time to try to make a rib roast - My husband and I have two completely different ways we like the meat cooked . . . him well done, and i like it med rare. So, I was a little concerned on how to do make this. It turned out great. We made a small roast, 2.5 pounds. I did the pre-cooking, let it rest in the oven for about 2 1/2 hours and then did the final cooking. I split the roast in half, and put his half back in the oven for about 15 minutes and it was perfect. I roasted some garlic and spread it around the roast. It added a great flavor for the end.

If you want a good rub for this type of meat, of course salt and pepper but instead of garlic powder, us the real thing by making a rosemary and garlic puree and spreading it onto the roast. take garlic and fresh rosemary, place it into any choppy machine not a drink blinder, and then add veg or olive oil to mix everything until its a puree, then rub all over roast.

I am a total beginner, & was really apprehensive about the method and times. I didn't want to ruin such an expensive cut of beef. My roast was just under 3 pounds. I read another reviewer say the roast did NOT need to sit for so many hours so I did this: I cooked @ 375 for 45 minutes turned off heat & kept oven door shut for 1 hour turned oven on to 375 for another 35 minutes. This roast was ABSOLUTELY PERFECT! Tender, juicy, pink in the middle. I will definitely make again!

I have used this lots of times and it always works well, but last Holiday we had a huge prime rib and it didn't work, it was still raw in the middle. So it is OK for any average size roast.

I don't know what went wrong, we followed the recipe exactly and it never got past 120 degrees. Pretty much ruined our Easter dinner...

I have done this method for years. It does work perfectly as long as you NEVER COVER prime rib and I do not know where MJG1940 got that this will not work with a boneless but that is wrong info. It works perfectly with bone in or boneless and your best bet is to always use a meat thermometer. I use a digital that stays inserted throughout the process and thank goodness for my double ovens. BUT I do agree with someone else that you do not have to wait 3 hours but you do want at least 1 hour. I am making this again this Christmas. My husbands family are ranchers and raise Semitals so Beef is the way to go for us! I do add a couple of full bulbs of garlic with the tops cust off and a little olive oil and sea salt on top of the cut side to roast along with and when done I use it to squeeze out into mashed potatoes. (if worried that the garlic will be too done just put them in foil with them slightly open at top.)

This was a great way to cook a roast without any fuss while companies over. I used a 4.5lb Prime Rib roast. Followed cooking directions exactly up until the final cook. I turned the oven back on to 375 and after 10 min. I took the internal temp...it was 129 so I took it out. After letting it rest for 15 min. I carved and served. The roast was med throughout. There was no ring of med-well to well done....just cooked evely througout! I tend to like mine on the rare side, so next time I will probably cut the original time down to 45min. Thanks for a great way to cook a roast!

I bet this would have been a great recipe. I used a 2.5 pound roast and took another rater seriously when they said that all roasts should be cooked the same amount of time, regardless of size. That sure didn't work out for me. The roast was well-done. It was still pretty tender for well-done, but was not the medium rare I had hoped. Next time I will cut the cooking time down to 30 minutes for a small roast.

I have to say that I was very skeptical about this recipe but I have to eat crow. I used a 9 lb. roast and followed the ingredients to rub the roast but added rosemary and substituted some of the salt with seasoning salt. I also placed 1 cup of beef broth at the bottom of the pan to use for the gravy. I then placed it in the preheated oven at 375 and let it cook for exactly 1 hour. Then I turned off the oven and let it sit for 3 hours. The key to it is DO NOT OPEN THE OVEN!!!! I then reheated the oven with the roast in it back to 375 and cooked it for another 45 minutes. I then took it out and let it rest for 45 minutes. IT WAS PERFECT! Medium on the outer ends of the roast and medium rare in the middle. People told me that it was the best they ever had. Even better than restaurants. This recipe is a keeper and I will do many more roasts!

This was ABSOLUTELY the best prime rib we have EVER had even in some of the very best of restaurants. My husband is coming home from a long business trip tomorrow & I have a very special dinner planned with this Foolproof Rib Roast...he is going to LOVE it! Do as the recipe says & you can't go wrong!!

Just sat down from cleaning up after our outstanding feast! I've made prime rib before, always struggling to not overcook and ruin such an expensive cut of meat. This recipe has solved that problem. I followed the cooking instructions to the letter and produced a perfectly cooked, medium rare, tender prime rib. My family & guests raved over it and declared it the best they've ever had, and that's saying a lot! I do like a little more of a rub on the outside, so I used about 4 tablespoons or so of Better Than Bouillon Beef base, a couple tablespoons each of granulated garlic and onion powder and enough oilve oil to make a spreadable paste, covering the outside of the prime rib before cooking. I also made an au jus by sautéing a quartered onion in oilive oil till carmelized and adding beef base and water to taste.

So disappointed. I'm sorry, but this was the toughest roast I've ever made. Talk about shoe leather. It could have been my cut of meat, but I'm suggesting some type of overnight pre-seasoning or tenderizing method first. Ended up having to make a quick frozen meal to serve, this was so dry and tough. Wondering if my convection oven had anything to do with the outcome? Any ideas? So sorry, I never want to give anyone a poor rating.

My first two rib roasts were disasters (one over-cooked and one under-cooked and I used a meat thermometer on both of them). I decided to give this recipe a shot and it was a home run(with-out a thermometer). Several of my friends now use this recipe and swear by it.

This is the recipe that insures your pricey purchase. I have used this recipe for years. NEVER FAILS! Don't wait for a special event... your family is special every day !

This is the exact recipe I've used for several years and it's always perfect. The only thing I would add is that I always ask the butcher to cut the meat off the bone and then set it back on the bone to cook. So easy, then to serve.

This does not work for all roasts. Mine was quite small and hardly any fat on it. I halfed the cooking time and the roast was still very dry and overcooked. I believe you need to have a larger roast with some fat on it, in order for the roast to stay moist. I may try again with a different piece of meat, but with the smaller lean piece I used today, it wasn't that great.

While the recipe is a good one, I only gave it 3 stars because this is Paula Deen's recipe for Rib Roast. You shoiuld have posted it as Paula Deen's Rib Roast.

Bought a 10 lb. rib roast. Followed the directions, but rubbed it with Montreal Steak seasoning, and decided to cook it a bit longer since I'm more on the medium well side. The 16 people I served for dinner were quite impressed. It turned out perfectly.

Follow the recipe exactly. Check the temperature with an instant read thermometer after 30 minutes, then decide whether to add extra time. A smaller roast (under 3 lbs)will cook faster due to it being a thinner cut, but the larger ones are all about the same. They just get longer, not substantially thicker. Mine was 7 lbs and just perfectly done for medium rare. Just splurge and buy a bigger roast, the leftovers are awesome!

This did not work out for me AT ALL. I took a leap of faith and followed the directions to a T, even though I was super nervous. The only thing I did differently was turn the heat to 400 both ends of cooking rather than 375 (again, was nervous!). My roast was so horribly RAW (not even rare) in the middle that there was no way I could serve it ... I put it back into the oven for another 40 minutes .... STILL way too rare (and don't get me wrong, I like a good rare piece of Prime Rib!). Dinner was 2 hours late! :( Plus, even once I did get it cooked enough, it was bland. I was so bummed -- that meat was super expensive and I was not happy that this is what I served to my guests at Christmas! :(

I was very embarrassed when I presented a very rare roast beef tonight. I baked exactly as written except for the toppings with great belief that it would come out perfect and was sadly mistaken. Fool Proof it is not.

excelent the best I will certainly make this again thanks so much!.

Well before I begin I want to say that the roast was good, but way too stressful. FIRST - everyone says "Do not open the oven" under no circumstances, BUT no one says what will happen if you do. The reviews, the receipes, nobody says what dreadful thing will befall you should you open the oven. I have cooked rib roasts before and never had a problem. I saw all the rave reviews, I even checked out Paula Deans site (someone mentioned it was there as well and it was) and thought this will be easy. There were hundreds of positive reviews. I have a three year old oven it works perfect. I bought a 4.75lb roast and followed all instructions to a tee. My husband and I both worked on this... Prepared, cooked it for a hour, turned it off after a hour, we had a meat themometer in place and 1.5 hr into the 3 hour window of "no opening" our meat was at 140 degrees (internal) So now I am freaking out as I have no idea what another 1.5 hrs will do let alone heating it up and cooking it again. So we took a chance and opened it to make sure our placement of the themometer was good, we then saw it was, and we decide to give it another hour and then we took it out of the oven (yes we opened and took it out) and heated the oven up and placed it back in and cooked it another 20 minutes. It was fine, tastes like a rib roast should, it was medium on outside and med rare inside. I can't see me doing this again and stressing out about ruining a $40.00 piece of meat. I know the majority of

This is exactly the same recipe I received from a US Navy mess cook as to how they cook beef roasts for the sailors on board ships. It works perfectly no matter what cut of beef you have...eye round, standing rib, etc. I've even tossed in a frozen eye round early in the AM, followed the 375º directions for 1 hour and left it in the oven untouched for the whole day and when we're ready for dinner, reheated for 15 minutes and the roast was done to perfection. I would guess that if your oven temps are awry, a temperature gauge would be helpful...

OH MY GOD! I was not sure about trying this but gave in and boy am I glad I did. I rubbed the roast with oil then rubbed on crushed garlic then the spices along with some rosemary, This is by far the best prime rib I have made and to my delight my husband said it was awsome and was actually better then our favorite place we go out to eat at. I will no longer use any other recipe for prime rib. Thank you so much for the wonderful recipe!

I've coddled and worried my way through many, many rib roasts over the past 30 years. Like so many others I was really skeptical about this method. I WAS WRONG! Just finished Father's Day dinner and it was PERFECT, no thanks to me. Amazing.

I have been making my rib roast this way for years, but I do season it differently. I use dry chicken bullion (yes chicken NOT BEEF) and garlic powder mixed together and rub the entire roast with it. I also stud with garlic for added garlic. I used to work as a meat wrapper in a local grocery store and gave this recipe out to people who wanted something different. They all came back and raved.

I couldn't believe it.... what a perfect roast. I made a 6 3/4 lb. roast - same instructions and it came out medium rare.

I am quite experienced in the kitchen, and have roasted many a prime rib. When this recipe crossed my path, I thought "Fool Proof? WOW! Who couldn't use foolproof?" So, I gave it a whirl. I followed your instructions to a "T," except my rib roast was almost 7 lbs., so on the reheating, when it reached 128 degrees, I took it out to rest, thinking that most of my family prefers med-rare. This rib roast was over-cooked & dried out. It was by far, the TOUGHEST prime rib I have EVER cooked in my 27 years as a wife & mother. I would NEVER recommend this method to anyone.

I've made it this way 3 times now and it has turned out perfect every time, except I only cook it until the thermometer reaches 130 degrees. I make twice stuffed potatoes to go with this because I only have one oven, I make the potatoes ahead of time and refrigerate until the last 40 minutes then put them in the last 40 minutes with the prime rib.

Very good and easy recipe. Ours was cooked a little too much but I'm pretty sure that was my fault. I took the roast out of the oven after the 3 hours (might have been more like 4) and preheated it again before putting the roast back in. I think if I had left the roast in the oven and just turned the oven back on and started timing it then, it would have been medium rare. As it was, it turned out juicy and flavorful - just a little past where I'd like it cooked.

This is a five star recipe without a doubt! If you like your beef a bit more rare, reduce the time sitting in the oven to 2 hrs, 30 minutes, then reheat at 375 degrees for 10-15 minutes. Internal temperature should read 125-135 degrees. Serve with au jus.

This Paula Deen recipe has been around for many years. I've made it probably 30 times. Every year our RV club expects me to make this for 20+ people. I've successfully made it in a tiny RV oven, portable convection oven, an old RV park stove, and of course in my home oven. Always get great, perfect results. Just don't add too much broth/wine in the pan or it will steam not roast.

Amazing! Had a 6 pound prime rib in the freezer waiting for this recipe. Let it thaw completely overnight before cooking as directed. We like our meat rare so after the 3 hour rest, cooked it at 375 for about 30 minutes till internal temp. was 130 - tented out of oven for 15 minutes before serving. Garlic mashed, green beans, ummmmm. Thanks for a great recipe.

The only way to cook a great rib roast. I do this every year for Christmas and always get rave reviews.

I made some changes of my own with this recipe. I seasoned it over night with some seasoned salt, pepper, garlic and onion powder, rosemary and sage. Then I preheated the oven to 500 degrees F before I put the roast in. I lowered it to 375 after that and followed the directions as says here. It came out perfect. My family wanted seconds and thirds. Made my day. Thanks Salsiepie

Delicious and very easy. Makes unbelievable sandwiches. This is almost exactly the same recipe as Paula Dean's.

I made this tonight for company and everybody loved it! I did have to cook it longer the second time the oven is on because we like our roasts medium, but other than that, followed the recipe exactly.

I have never prepared prime rib. After reading all the 5 star ratings, I had the confidence to try it out for a Xmas dinner I was hosting. FABULOUS!!! All guests are food snobs so it's always a challenge preparing something that will impress. THIS DID IT!! A keeper! Thanks AR.

I used this recipe last x-mas and my family was absolutely astonished at how well it tatsted. It was so good I had to track it done again this year, because someone lifted from my cooking box.

The high-ratings on this recipe are more for the cooking technique than the actual 4 ingredients. You can play with the spice mix however you want - I doubled the garlic powder and added Montreal Steak seasoning and rosemary. It came out absolutely perfectly. I made this for my Mom on Mother's Day and like some others, I was apprehensive about leaving it in the oven all afternoon, but it worked perfectly. My mom and my husband said it was the best prime rib ever. Thanks!

It is indeed, the best and easiest way to prepare standing rib roast. It works with any size roast...just keep that oven door shut!

Awesome roast. Really simple, yet tasty. I loike my meat to be well-done, I can't stand the bloody juice at the center of the meat, so I left in the oven an extra 45 minutes and it came out great!

It was very easy and good but if you want it to be medium well you need to add almost an hour of cook time at the end.

followed exactly and was not pleased... was well on outside and blood rare on inside...and no, I did not open the door. And I let it come to room temp for 3 hours so I know it wasn't because it was cold inside... Used an electric oven,, don;t know if that had anything to do with it.

It was okay but came out way too overcooked. I think my oven is actually too well insulated. If anyone knows of a way of predicting the internal temperature based on roasting times and waiting times that would be helpful.

I followed this recipe to the "t" and it was terrible. The end result was dry and very well done. I was very disappointed because this was our Christmas dinner.

I was given this recipe from the family of a butcher. It's true! Absolutely the best way to cook prime rib roast. For a very small roast the cooking time does need to be shortened a bit. But for the most part the same method works for all roasts.

This turned out, not so great-to say the least! did EXACTLY as the recipe stated and it didnt cook all the way, or well, lets say that the ends over cooked and the center barely cooked. The ends where it over cooked tasted great and the center was RAW. I was expecting a medium rare rib roast but instead my dogs got dinner. I will not be cooking this again, and what a shame too, because I was I looking forward to it:/

Perfection! Have done this many times..always perfect.

It's not fool proof, Over done.

I will never ever use any other recipe for prime rip! You can change the seasonings, but prime rib roast is the king so don't mess with it! If there were more stars available, I would have chosen them as well.

I have made prime rib several times and although I have always had great success with it, this recipe intrigued me and I had to give it a try for Christmas Eve dinner...I was so glad I did! I followed the cooking instructions to a "T", but I seasoned it differently. I spiked the meat with cloves of garlic, coated the roast with a mixture of salt, pepper and garlic powder, tucked several stems of fresh rosemary under the twine and then drizzled with olive oil. It was fabulous! I added sliced onion and sliced mushrooms (button & baby bella) to the pan during the reheat step and then when I removed the meat, I added a package of Au Jus mix, port wine and water to the pan to make an amazing gravy! We even got two additional meals of out of the meat...1) sliced the meat and reheated in the onion/mushroom gravy to serve with mashed potatoes and veggies....2) sliced and reheated in a fresh-made Au Jus and served on buttered and grilled chiabatta rolls with Au Jus and horseradish sauce and served with Trader Joe's Garlic Fries and fresh veggie. Great recipe...I will make it this way all the time!

I bought a prime rib roast and wanted to cook it for my husband who loves prime rib in resturaunts. I did it this way and he LOVED it, he couldn't stop raving about. And I must say it was delicious. I will definately do this again! I was a skeptic, now i'm a believer!

Perfect! I used a 3.8 lb roast and cut the initial cooking time down to 40 minutes. Waited 2 hours and turned the oven on for another 20 minutes. The roast was tender, juicy and pink from the surface to the center.

Awesome! I used this reciped with a 15lb roast on Christmas day! I was very skeptical as was my mother-in-law but sure enough this was fantastic! I did rub with olive oil and Montreal Steak Seasoning and a can of beef broth in the bottom of the pan. I also let roast sit on counter for about 30 mins covered in foil after taking out of the oven.

I have to thank the person for sharing their foolproof recipe and everyone who sends in their reviews. I made this roast following the instructions as they are and everyone of my guests (18) keep talking about how great my prime rib roast was so tender. Thanks for making me look good. This method is the best.

Dont know how so little can bring so much flavor but it does! I wouldn't change a thing and if you are going to use this recipe cook EXACTLY like it says!

the roast was very good, altough I would liked it a little more on the rare side. I would definantely make it again and I would recommend it to anyone.

I cooked a prime rib this way for my husband's birthday! We prefer our meat more to the medium well side so for first required cooking time, I cooked it for 90 minutes, after the 3 hour period with the oven off and the 2nd required cooking time I added a package of onion soup mix and 2 cups of sherry and cooked the roast for 90 minutes. It was fabulous!!!

The key to this recipe is not opening the oven door. First time I did a Standing Rib Roast and it came out just wonderful........

I have used this recipe for 30 years, and it is perfect every time. I usually cut garlic cloves and insert on the fatty side. Also, rub with Worchestershire Sauce. It really is a good idea to have the roast cut off the bone and tied together for roasting. Makes serving so much easier. This is a keeper. Gloria