How Long To Cook 8 Pound Standing Rib Roast

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I know this is a culinary no-no, but we don't link pink meat, then while I partially use this method, I didn't do it exactly every bit Chef John suggests. I had a four lb boneless rib roast, which I let sit out at room temp for 4 hours. While the meat was coming to room temp I likewise let my butter sit out to soften. I placed the butter in a small basin, added about 1 Tbsp of extra virgin olive oil, 4 tsp of coarse kosher salt, 2 tsp freshly ground black pepper, 6 minced garlic cloves, and ii tsp of thyme. (We don't care for Herbs de Provence.) I mixed this upward with a fork then slathered the meat all over with it. I roasted the meat for twenty minutes at 500 degrees to get a prissy crust, and then I reduced the oven temp to 325 and continued roasting for another two hours. This gave united states meat which was almost well washed. It was still admittedly succulent this style, and perfectly flavored and juicy. Served with some twice baked potatoes and green beans. Perfect meal!

This is a fool proof method for making the best medium rare prime rib. Your seasonings can be changed according to your preference, but what's listed works perfectly. It's the cooking method that is the key. It cannot be stressed plenty, the roast MUST be at room temperature in order for this to work. If it is the to the lowest degree bit cold in the middle of the roast, you will come out with a very rare roast. A mistake I merely fabricated once because I was worried about leaving it out to get warm. Don't worry! It volition exist fine! I usually purchase 4.5 to five lb roasts and take it out of the refrigerator for a minimum of 5 hours to be sure it is room temp. It comes out absolutely PERFECT and juicy every time.

I have used this recipe for years and information technology works perfectly- 1 THING that will cause the meat to be less than medium rare, likewise not having the rib at room temperature, is the fan in newer ovens!! I had no event for many years until I got a new oven in 2012. Many new ovens have a fan that comes on when you turn the oven off. It quickly lowers the temp, which, obviously, volition not piece of work for this recipe. Since I have a born oven, I actually shut off the breaker to the oven so the fan doesn't come up on. Otherwise you tin just unplug it. I guarantee that was the problem with folks who had theirs come out rare!

I was really skeptical - I'm a thermometer checker with my meats and keeping the oven off for two hours with the door closed nigh killed me! I had a 7 pound prime rib roast and with the exception of the seasoning (I make my ain), I followed the recipe exactly equally written - roasting at 500 degrees for 35 minutes and so oven off for 2 hours. Turned out perfect. My husband was beyond impressed. I as well made Chef John's Beef Au Jus. A meal my unabridged family loved. Thank you lot!

I wish there was an ability to give x stars! Chef John, I followed your directions... (except I was all out of Kosher salt so I only used bounding main salt, dang it)...and I got rave reviews. Due to having big eaters and more than people than normal, I made an eleven.xiii pound rib roast and the directions worked for that large of an item. I couldn't believe information technology. Thank you so much. I take deleted the other prime/rib roast from my recipe box and now only have yours. Words cannot express my gratitude.

Absolutely, the easiest way to brand perfect prime rib every time. But exercise not be tempted to open up upward the oven door until time is up.

OMG .. I take never been able to practise Prime Rib correctly and I finally cracked information technology using this recipe. Give thanks you thank you thank you! The only alteration I made was to practise the math (# of lbs by 5 mins per lb) and then I added about 5 extra minutes to the full time (ie my roast needed 19.v mins in the 500 F oven, and I did information technology for 25 mins) this was simply considering I wanted some meat on the outside edge closer to medium (for me) and medium rare inside for hubby. The plan worked to perfection and gave us exactly what we wanted for a fantastic New Years Eve dinner. I have never been a huge fan of prime rib and this recipe has won me over. I'll prepare this again and over again, a big hit! (I might cut back on the pepper next fourth dimension, but this wasn't a huge issue, just personal preference I as well made Chef John's Au Jus to go with this and information technology was incredible; similar liquid gold as my husband said! )

Prime rib was perfect, juicy and perfectly pink. Followed the recipe exactly with a four lb prime number rib. Loved it! Dearest the video to actually get a good sense of how to apply the butter and herbs. I'll exist trying more than of your recipes in the near future for sure!

I've never written a review hither before, simply I just had to for this. Today I cooked a 6.2 lb rib and it was perfect. The but thing dissimilar that I did was to use fresh Rosemary and Thyme, minced, and ten cloves of garlic, minced, in the butter. I didn't take Herbs de Provence, and did have the fresh herbs, then that'due south what I used. I'd seen the garlic thought from the Garlic Prime Rib recipe on this website. Otherwise, followed the recipe exactly! We do a rib for Christmas every year and before, information technology was a shoot, it seemed, as to whether the roast would come out medium rare or too done. This recipe has inverse that for good!! The hardest part was not opening the door until the 2 hours was done. Otherwise, it was piece of cake peasy! And Then practiced. I've fastened a picture. Thank you and then much for giving us a foolproof way to perfectly cook a standing rib! As a few others take said, I'd requite it more stars if I could.

UPDATE: Christmas 2019 and I'1000 trying this method in a brand new oven. I forgot to disable my smoke detectors, but the brand new oven door is sealed well. Nevertheless do not take a high-temp meat thermometer simply again, with a brand new oven, 500 should be true. My roast was 4.03lbs so 21 minutes then 2hrs in 'off' oven. The roast is perfect!

Dearest this recipe. But, I need such a large roast that I'k using two in the same oven. Does anyone know if I'1000 to use the roast time formula for merely one of the 2 (they're both approximately same weight)?

I fabricated this recipe last night for our Christmas Eve dinner. I must say that I was extremely nervous because I prepared a 14.7 pound 5 rib roast! Even though the recipe claims that the "math" is the fob, I was concerned that putting my roast in for 74 minutes at 500 was going to fire the outside. Well, simply to let you all know, information technology was perfect! I was amazed! My family was definitely enjoying the meal. Give thanks y'all for making me look similar a pro. :)

I had a great result. Preheated to 500...(hint to the i that complained of a smoking oven, a clean oven should prevent this, I learned the hard way lol.) My roast was exactly 5 lbs. 5x5=25 and I added 5 minutes to err to the side of caution. Solid 2 hours later, removed from oven, set aside and lightly covered in foil while I made the "jus" that he also has a recipe for here. The meat was a perfect tender pinkish throughout and only succulent. The jus took it over the top. This was my first prime rib just it sure won't be my last. I couldn't accept asked for a better effect.

This is a perfect recipe. My roast was almost 8# bone in....I stuck slivers of garlic in the peak, rubbed it with soft butter, crushed garlic & rosemary....and so topped that with kosher common salt! I will never cook this any other way!

My family celebrated Thanksgiving with my married woman'due south sister, while I shivered and shook with with some kind of crud. On Friday I followed the recipe and technique and was able to present a very good prime rib for the family. Our oven is a skillful gas unit and the meet was a fleck undercooked for all but me. The adjacent time I will increase the minutes at 500 degrees and brand some changes in the seasoning. Tonight the leftover roast is simmering in the stock pot with potatoes, carrots, mushrooms and onions for a not bad beef stew for the family.

We just did 3 18 lb standing rib roasts for a catering gig and people couldn't say enough positive things about this. Used my secret blend of spices simply followed roasting directions and was the most tender, moist, evenly coked medium rare prime I have done in ages. Was a little agape that wouldn't work with roasts this size, only a dream! Thanks, Chef John, you saved my bacon!

Our family actually learned this same method of cooking prime number rib at 500 degrees, multiplying the weight past 5 for the minutes to cook, etc. from our butcher in Indiana back in the 1980s. Needless to say, this method has been effectually a while. This recipe never fails and has served us well with Prime Rib for over twenty years...information technology'south amazingly accurate and succulent.

I would truly dear to give this the v Star Rating I was expecting to give when placing my two 8# roasts in the oven on Christmas 24-hour interval. Unfortunately after the ii hours we pretty much had raw beefiness on our plates. The flavor was dandy (I knew enough non to attempt butter at such a high temp for that long) and at that place was plenty of salt/seasoning adhering to the roasts so that wasn't a concern. The Au Jus turned out too salty ~ I wish I'd thought to use some wine to mellow information technology out before serving although noone other than myself seemed to think it was salty. I can only conclude that the meat must have NOT been every bit room temperature as I thought it was after hours of sitting out. I will make it a point of trying this method over again with another rib roast and plug in a remote reader digital thermometer to scout the interior temp during that 2 hours. Skilful excuse for making some other roast for my altogether, correct? In our house, we choose our special dinner entree (or restaurant...) hee...hee.... I'd love to be able to revise this rating with a v. I'one thousand giving it a iv only because I'm bold information technology was something I did that kept it then rare. Chef John, if you have any comments about roasting two separate same weight cuts of roast at the same time, please let me know. There was enough separation between them to allow for heat apportionment ~ I'm but stumped.

I tried this recipe on Xmas Solar day four years ago later on I read a dozen reviews so I made a couple of adjustments. First, I did leave my roast out of the refrig for 6 hours before I cooked it. Take your roast out at 9:30AM, wait 6 hours. I started cooking at 4PM for a 7 lb 1 oz roast (bone in) that I ran longer than the prescribed fourth dimension. The calculation would accept dictated 35 minutes at 500 degrees, I added four minutes for a total of 39 minutes and information technology came out a PERFECT MEDIUM (hot pink, very slight red center, with the outside beingness close to well washed just nice and crisp). Roast was on the tabular array at 6:45PM. During the afternoon I prepped the rest of my meal easily. For me, I have at present used this eight more times since then as of Dec 1, 2017 with the following formula: 5.3 minutes for every pound of meat (os in). I have gotten a perfect hot light cherry-red/pink center with no claret every time (at present eight times). Perfect outside colour and even a scrap warm when served subsequently sitting 2-3 minutes before carving (don't microwave meat to warm it, it changes the texture and taste!). I accept roasted sizes betwixt five.vi lbs through viii.4 lbs without a trouble - can't speak for anything smaller or larger than this size. You MUST get your roast to room temperature before cooking for this timing and oven setting to piece of work. Also, if you don't watch the video, roast your meat with the "basic down" so the acme fat layer crusts and crisps because information technology is exposed to the searing hot oven elements. I hope this refinemen

I was actually nervous making this. Beginning time I tried to make prime rib a few years agone using a thermometer I ruined a 143.00 rib roast. ( over cooked) so I watched Chef Johns video and printed out the recipe and proceeded to follow it to the alphabetic character. This was Astonishing!!!! I could not believe how dandy this was. My mother loved it. My daughter and her fiancé actually enjoyed it besides. Thank y'all then Much Chef John you've just gotten yourself another fan. I let the roast sit out for half dozen hrs as suggested. And did the math for a roast that was 9.22 lbs. the hardest part was not opening the oven door. What a great way to brand the perfect rib roast.. I did pull it out 15 min earlier because it was a large roast and was afraid if the bones got to hot might over cook. It was perfect. Pinkish moist and succulent. Also made the beef au jus from his other video. So like shooting fish in a barrel and made me experience similar a culinary male monarch.. Thanks again Chef John...

Ok I had a 20.14 lb prime rib big one I was so worried. I followed the receipt along with the seasoning and cook time, yeah had to practise some math to figure information technology out 1hr and 30min in the oven at 500° shut it off and did not open till 2 hrs xxx min, yes house filled up with fume had to disable the fire alarms. Prime rib came out perfect so delicious and medium rare. Rave reviews I had to share.

This 78-year old (79 in eleven more days!) cook has made many rib roasts in her mean solar day. This is the third fourth dimension I take used Chef John'due south fail-proof method for preparing a rib roast and every one (from three-6 lbs.) has been PERFECT. I accept been a bit more adventurous with my seasonings than the recipe calls for and the taste has been miraculous! My almost 75-year husband thinks he has died and gone to heaven each fourth dimension I've made this repast! Simply information technology is the v-minute per pound dominion that is priceless! At that place is absolutely NO gauge work, you don't need a meat thermometer and the results are slap-up each fourth dimension. I volition never again make a prime rib with any other method!!!! Give thanks you so much, Chef John, for this recipe and the many other recipes that I've "borrowed" from you. You lot make me expect good in the cooking section!! (People seem to retrieve I can melt!) ;-)

I really wanted to beloved this. I followed the recipe to the letter. Like another reviewer experienced, my smoke alarms went off which e'er scares all of usa. (Peculiarly the dogs with their super hearing) Later on ii hours when I took information technology out, it was way, Way too rare. The only part that was cooked was the outside of it. It too yet had that wiggly consistency. Had to cook it again the next twenty-four hours. Was really awful, and nosotros both like rare-ish roast beef! Will never make this recipe again. Sorry Chef. Just wasn't edible to us and creeped me out looking at it.

Despite being skeptical, I made this for Christmas Dinner. I put a rub of butter and Montreal Steaak Seasoning instead of Herbs de Provance. four.5 roast, 22 minutes at 500, and then l hr and forty minutes until the therm. read 130. I took it out and then as I didn't desire to overcook it. Information technology was perfect. I had enough drippings to make a sparse gravy. I allow it sit out overnight and the internal temperature was 63. I put bunjie cords on the oven door and then I didn't open it by fault. It was amazing to me that the meat actually cooked with the oven off. It was beautifully pink. I will use this recipe from at present on. I tin can always rely on a recipe from Chef John.

This is a great recipe....and I dear the method. I used some crushed garlic in my butter compound and also added a bit of olive oil to bring upwardly the smokepoint. At 500 degrees, butter smokes in my oven....simply it is a endurable amount and if you have adept ventilation, the results are well worth it! Considering I have a smaller electric oven, it cools a bit likewise quickly for this recipe. (which I knew going into it and the Chef'southward instructions are quite clear nearly a full size oven). After my sear time of 5 minutes a pound, I reduced the cooking temp to 250 degrees. Since I did not turn the oven off completley, I also permit it rest nearly twenty minutes before carving. I took a nine pound roast out at 134 degrees and it rose to 136 over well-nigh 20 minutes. Meat was perfect. Peachy recipe and like shooting fish in a barrel to brand!

First time I didn't have to worry well-nigh a thing! Perfect!! Thank you Chef John!!

Information technology was flavorful and tender- only it tin can't be emphasized enough that this will not work unless you bring the roast to room temperature. I concluded up with an extremely rare roast that was common cold on the inside- I dearest rare but I definitely don't like cold meat! My guests wanted medium rare and information technology was a hassle trying to microwave everyone's plates- plus it ruins the beef. As well, I am very reluctant to leave any meat sitting on the counter until it is room temperature. In summary, neat taste but does not cook as presented in the recipe unless y'all warm the meat first- and you practice that at your own gamble.

Wonderful, wonderful, wonderful!! As many other reviewers, I was also nervous. I did however keep a meat thermometer in it while in the oven....one that has a cord to outside the oven so you can read the temp! And I let information technology get to 120 and took it out of the oven. So it was rare, instead of medium rare. Served it with his recipe for au jus! YUM!!! Prime rib is at a local grocer at present due to Easter. I volition be going back and getting another to make this recipe again! AWESOME! And I did find Herbs du Provence as well! YAY! Everyone loved it!!! It is foolproof!!!

Perfect, and so easy. Echoing other posters, practice not open the oven, not even merely a tiny crack. Highly recomend watching the video; even though the recipe is simple, at that place are a some very helpful hints (such every bit the table salt...) I used pepper and rosemary in the rub. My roast was still a tiny fleck frozen in the center, so I increased cooking time by 10% (33 minutes vs 30) and that did the fox. Too fabricated Chef John's au jus which is simple and very succulent. Thanks, John for a wonderful Christmas Eve meal!

This recipe has totaly become a staple in our household and has a place on our Christmas table. I exercise take to admit, I was terrified the start fourth dimension I cooked it. Just as long equally you follow his instruction to a t, yours will come out perfect like mine did.

This recipe is all nigh the method. If y'all don't like the salt, butter, etc., season it the way you want. But if you want a perfectly cooked prime rib...follow this method. I've cooked our Christmas Eve Prime number Rib 4 times, and this method worked best for me. As well, note: the same method works no affair the size of the roast. I ordinarily cook for 20-25 people so I use the full rib roast - 16 to 18 lbs. Multiply by 5 and I'grand putting that baby in a 500 degree oven for 80 to xc minutes! Also...very important. Getting the roast down to room temperature is crucial for this to work! Seems weird to have a slab of meat just sitting on the counter for 4 to half-dozen hours, simply you have to get the internal temperature to a adept starting point. Don't worry, it won't go bad.

Thank you Chef John, I' one thousand then impressed! I made a Standing Rib Roast (4 os - minor end) according to your recipe for Christmas Eve and my Husband is however raving about information technology! When we sliced the roast my guests ooh'd and ahh'd then proceeded to devour information technology and raved almost how tender and juicy it was. I was a picayune aprehensive non only about cooking the roast for the such a short period of time (7.59 lb. roast - 38 minutes @ 500 degrees) and then turning the oven off, but by also leaving the roast at room temperature for 6 hrs prior to cooking. (A must!!) I cooked the roast according to the recipe and the roast came out a perfect medium rare. I did utilize a digital thermometer (just to be on the safe side) and I watched equally the internal temperature started to ascent and after two hours the temperature was a perfect 134 degrees! I wouldn't hesitate to recommend this recipe to anyone. Honestly, you won't be disappointed....perfect with Chef John's Au Jus recipe.

I take a new Electrolux Induction stove w/convection oven and I guess it'south better insulated than most considering I had to pull the roast out at 1:xv. when it had already hit 135 degrees and was climbing. Instead of medium rare the prime number rib was medium well / well done.

Astonishing! I used a boneless roast but the color and flavor was perfect. Next time I might cut back on the salt. Information technology was nifty and very flavorful. The video was a great primer on how to practice this.

This is a knock out. It gets a little smokey in the kitchen though.

I've enjoyed Chef John'due south recipes in the past but this i was a total failure. Followed the directions exactly equally written but the rib roast was well washed. Wasted a $80, a cute 6.5 lb prime rib and ruined Christmas Eve dinner. Stick with a meat thermometer!!

OMG I had a ii.v# os in prime rib roast and used the v minute per pound thing for the kickoff fourth dimension - genius!!! The terminal time I cooked a small roast like this information technology was totally overcooked (using another recipe) so this one was definitely a welcome success!!! the only way I will cook prime from now on!!!

best prime rib we take always tried. We accept made many recipes and this i ever turns out amazing. the secret behind this roast is NOT OPENING the oven door and calculating the proper cooking time/pound

Made this recipe for tonight'southward Christmas dinner. Followed it exactly. Went to accept information technology out of the oven and information technology'southward still completely raw.

This is a very quondam and great manner to make ANY beefiness roast, not just a prime rib. I've been doing them for years and I'm over 80!! And a good au jus is with water, beefiness broth base of operations, a picayune soy sauce and butter. Add the juice from the cooked roast. Another old recipe!

I tried this on a dry out aged rib roast prepared as shown on ATK for 5 or 6 days. Without trimming I left the roast out for near 8 hours. I put on the rub, preheated the oven to 500 for a couple of hours and so used the five minutes times my iii.7 pound roast after aging. Information technology had lost most .v pounds. Later 17 minutes in the 500 oven I turned off the oven. In less than an hour, 56 minutes, in fact the probe thermometer went by 117 degrees. I was baffled. While decision making, it passed 125 when I pulled it from the oven and wrapped in aluminum foil later pouring of the drippings which I intended to use for roast potatoes and Yorkshire pudding a la Anne Willen. The temp continued to climb until it reached 144 or so and I knew my dream of rare roast beef was gone. What could I do. Just waited. Information technology quit climbing soon later and was about 125 when the potatoes and Yorkshire pudding were done. Both were fantastic and I made a red wine sauce with what was left of the fond and fat. I cut off the basic and sliced. It wasn't night brown but there was but a hint of medium in the middle slices. The edges were tough just the rest was pretty tender and the fat was tasty but withal not the roast of my dreams. I have made rib roast many times using varied techniques such every bit all the way at 250 and a blast at the end and a 350 with a digital insert and this was the most disappointing. Mayhap I messed up the science with the dry aging or permit the oven cure too long???

Loved this recipe. 17lb Prime number Rib came out perfect with the appropriate adjustments (for size). Fabricated information technology terminal twelvemonth and again this yr. Going to add fresh minced garlic to butter mixture. Thank you for sharing.

I followed the recipe to a "T" and it was great. Has anyone tried cooking a 10LB prime rib this fashion? but not certain information technology will take the aforementioned results?

It was fantastic! I have to say I was nervous with such an expensive piece of meat only information technology couldn't have come out whatever better. Impressed everyone. Did your Beef Au Jus also. Thank you

Never going back! I had a 10.8 lb prime rib, so wasn't really sure about this. 54 minutes at 500 - turned the oven to 125 (didn't know if I would accept the fan problem mentioned by others, then played information technology safety) - perfect!

I made this yesterday for Christmas dinner and it came out perfect. I placed the 5.20 lb. roast on a plate for iv½ hours to allow for information technology to get to room temperature. The only thing I did differently for the butter mixture was I used garlic powder instead of the herbs de Provence considering I did not have whatsoever of that. I cooked it co-ordinate to the guidelines stated in the footnotes department of the recipe. My 5.twenty lb. roast cooked for 26 minutes (v.20 x 5 = 26) in the preheated 500° oven. I then shut off the oven and let the roast sit in there for 2 hours. It came out looking perfect and it tasted wonderful. This will definitely exist the recipe I volition use in the future.

I just fabricated this for my family for Christmas Eve dinner! It was fantastic. I had a vii.5 lb roast. Information technology was a petty rarer, so peradventure a few more minutes at 500 would have been skillful, but everyone loved it! I wish there was more left over for French dips tomorrow! It was difficult to trust the recipe and not open up the oven door, just I prevailed and it was well worth it! Best prime rib I've always fabricated!

Ok i was a serious skeptic. My 50 dollar roast and a house total of company what could go wrong. I made the marinade from the garlic prime number rib. Did exactly as this recipe said. 30 minutes for my half-dozen pound roast, shut off the oven and waited ii hours wondering the whole fourth dimension if it would work Without a doubt the roast was spectaclar. Beautiful chaff on the outside, perfect, pink in the centre and so juicy and tender. I wont do it any other mode ever again.

We have new oven with fan - merely conform temp to 250 later the 500 timer. Worked awesome for the states. No fooling around to proceed heart on multi temps, no need! Just pop roast in oven at 500, then alter it 250 later the 500 cooking time. Walk away for 2 hrs. Savor your family until the time is up. Worked perfect for rare-med rare of 8 lb roast.

Used a 7 lb. roast and directions worked perfectly. I had my kids over for Christmas dinner tonight and we couldn't be happier. I made Chef John's twice baked potatoes as well as his au jus recipes and so the whole meal was fantastic.

My married man I made this while my beefiness loving brother was visiting u.s.. Nosotros took corking care to make sure it was at room tempurature. It was xiii lbs and we took out of the refrigerator at 7am and did non striking room temperature until 5pm. Nosotros dry aged it for 5 days covering with cheese cloth the first twenty-four hour period and new cheese cloth used days ii-5. It was a group attempt my blood brother made roasted garlic mashed potatoes and I made asparagus with hollendaise. The prime rib was incredibly moist and juicy. This was the 2nd time we had made it and plan to make some other 1 for Christmas side by side month.

Chef John You are SO Awesome! I beloved you! every recipe of yours I brand never disappoints me. This 1 at the moment is my all time FAVORITE recipe! You win, best chef in my volume.

I did my own spices, but followed the temp/cooking guidelines. I followed someones suggestion of turning off my oven via the breaker due to the oven having a fan to cool it quicker. I must caution (specially since I have a repair man here every bit I type) when using this method. By turning off the fan, the oven was at a high heat for too long and ended upwards burning up a thermostat thingee (sorry if that is also technical, lol) and the at present there is still a problem with the buttons. Waiting to hear how much that will cost. So yeah, roast turned out Astonishing, but be careful non to fire out your electrical components. Who knew?

Unreal. Spot on fool-proof method to make the best repast y'all'll ever consume. After I rubbed down the roast with the herbs I draped 3 or 4 pieces of salary over the roast before I put it in the oven. Follow cooking times shown. Astonishing RESULTS!!!

Chef John'southward recipe appealed to me because I could predict the timing of the roast ... and hence, the timing of our dinner! The roast, removed after 2 hours in the airtight oven, registered a perfect 130 degrees. Unfortunately, our guests arrived 45 minutes late. I watched in alarm equally the temperature continue to climb, and past the time anybody had arrived, my perfectly cooked prime rib had reached 142 degrees F. So imagine our delight to piece into that roast and find that it was still pinkish and juicy! Even the stop pieces, which had no pinkish at all, were amazingly tender and moist. I served the meat with horseradish sauce and Chef John's delicious, like shooting fish in a barrel au jus. Everyone gave the prime rib five stars! Today I pressure-cooked the rib basic to brand bone broth for prime rib soup. Cracking way to apply up that ane piece of leftover meat!

I TOTALLY forgot to set this out to bring it to room temp. in time!!! I had it setting out for merely about two hours. I had a 8.27 lb roast. I used a rib roast that already had the ribs cut just then tied back on. I really similar that information technology saved fourth dimension cutting them off later. So back to forgetting to set the roast out. I did my best to bring it upward to room temp. by putting it on the radiator. So my roast called for 41 min. I did 45 to make upwardly for the other oops and when there was twenty minutes left of the "resting" fourth dimension I turned the oven on to 375. My party likes theirs a little less rare so I cooked information technology for about 25 minutes. It was super juicy and just correct with enought pinkish in the centre for the rare folks.

half-dozen lb. roast came out perfectly! I did cover the burner over the oven vent with foil and put a pan on information technology to concord heat in once the oven was close off.

Wow. I made this for New Twelvemonth'south Eve and information technology was spectacular. By far the best roast I take ever made. Cooked information technology uncovered and of form fatty side up. Did an 8 lbs prime number rib and followed the recipe exactly. I resisted the urge to check on information technology. That was the hardest office. I was nervous because later an hour of turning off the over, it no longer felt warm. It came out a perfect medium rare and wonderfully warm. My guests thoroughly enjoyed it and asked for the recipe.

well, i was a big skeptic....i am now a convert. i don't make this often, simply i volition brand information technology like this from now on. no stressing over how high to put the oven at what time....came out perfect. and i mean perfect. thanks chef john for the perfect formula!!

Assistance!! I've fabricated this twice before- Perfect! BUT with smaller cuts. I have a 17lb roast- do I actually sear for 85 minutes?

OK; I was a bit skeptical about this recipe. I had a cute 10 lb Prime number Rib Roast and didn't want it to flub since I was entertaining my inlaws and all. Just man-oh-man....this has got to exist the near "full-proof" way of cooking prime rib. My roast came out simply perfectly cooked--beautiful medium rare color. Anybody raved about the flavour. I also made Chef John's au jus and it was a "Wow"! Thanks Chef John. This recipe volition be a definite keeper, for sure!!!

This recipe will not work if yous have an oven with a fan that cools it. I cooked my seven pound roast for 35 minutes at 500 degrees. When I checked later a half hour with the oven off, my oven was below 325, so I set up the oven on 250. Information technology took about 2 1/ii hours all together. Make sure you employ a meat thermometer. My roast was perfect. I let it rest well-nigh fifteen minutes.

My roast was a little underdone. It was difficult for me to gauge this because I cooked ii 6 pound roasts. I didn't want to summate the roast as if it was 12 pounds, because they were two separate roasts but cooking them for the 6 pound times was not enough either. Season was awesome though! Can't await to effort again.

I made a xv pound roast using this method and it turned out amazing!! (Second fourth dimension making rib roast with this recipe) I was skeptical virtually cooking at 500 for 74 minutes, but I trusted the recipe and reviews. I received a huge number of compliments nearly how great the meat was Turned out perfect again, thanks I will apply this recipe every time, thanks for sharing!

The flavors are great, but the cooking method volition go out the meat very rare. if you similar actually rare meat, you lot're going to love this recipe. Otherwise, afterward the initial melt time at 500°, turn the oven downward to 350 for an additional 30 minutes and and so shut it off for the remainder of the suggested cook time. I did it that style and the meat came out a perfect medium rare to medium.

perfect. We use 7 min/lb. and it comes out a little better than med. rare. Nosotros only do it this style now. Wait for prime rib roasts to go on sale and purchase about 4. Even turn out peachy once they are thawed and room temp.

Nosotros had a 9lb roast, roasted it for 45 mins at 500, then let information technology sit for two hours. Information technology was SO over done.

Unbelievable! Worked like a charm. You gotta have organized religion and non open that oven door to cheque equally much as yous might want to.

Followed this recipe exactly and the prime rib turned out absolutely perfect! I think it's the best nosotros've ever had! The only trouble I encountered was the smoke created from the butter cooking at such a high heat. We had to open the windows and air out the house - not so fun.

I made a 12.25 Lb prime and information technology came out OK. Followed the math exactly but I thought information technology was a little overdone. Way too brown. Adjacent time I will non skip using a thermometer.

I did everything that was told to me. step past stride. time by fourth dimension. I came out encarmine and raw. I did the fourth dimension thing and was so dissappointed. Did this for my husband for Fathers day. Actually disappointed. Never again. Need to make a stew or something for the beef.

I had a four.five lb rib roast and followed this to the letter. My roast was across well done, inedible. Very disappointing cease to an $lxxx piece of meat for Christmas Eve dinner. I am not an amateur cook either - I only don't know what went wrong.

The roast must be a room temperature before you put information technology in the oven and do the calculations to the exact pounds and your roast will be perfect. I cooked a 10 pound roast Everybody raved almost how tender and pink it was. Kudos to chef John

Followed directions and had beef out six hours. I used a less then three pound roast - was nervous that information technology wouldn't work every bit information technology was then small. It came out a perfect medium rare.

Very proficient. It is hard to trust the formula but information technology works. Do not peek. The first time I tried information technology my son opened the door and I had to re-practise a fiddling time. The second time I did the roast with a much smaller cut it came out perfect. I warned anybody in the house on "pain of expiry" not to open up the oven.

Fabricated it for Thanksgiving dinner, arguably 1 of the well-nigh high pressure level meals of the year. Was a little nervous that I'chiliad trying a new recipe but decided that all the reviews couldn't be wrong. I bought a 7.17 lb roast from Costco and followed the directions to a T. Baked for 36 min at 500 and and then turned off the oven and permit information technology soak. Upon cutting, you immediately notice information technology'south a very uniform medium rare throughout the entire roast, even when comparing the sides of the roast to the very center of it. Some of the other traditional methods don't get that, it'southward probably more than similar in results to a reverse sear method of cooking. All in all, it turned out perfectly. Like others have mentioned, it volition fume a scrap and so open up windows and turn on fans. .

I made information technology using a 17 pound roast. It came out perfect. I used a Oster 22 qt. Stainless Steel Roaster oven. Place it outside in patio 475 degrees ( max setting) for 85 minutes. Turned oven off and let roast sit down for 2 1/2 hours. This prime rib was the best ever. Using this Oster 22 qt which cost me 35 dollars was best for cooking this outdoors. No smoke or scent in business firm.

This is the absolute all-time prime rib e'er! I cooked information technology for early Christmas dinner and everyone said it was better than steak business firm prime rib. I added a little garlic, and white pepper to the butter herb blend. I was and then surprised at how well it cooked. The perfect rare all the way through. The ends were "NOT" well done with the eye also rare it was only perfect all the way through. If some people like more well washed you can eddy a slice in auju juice.

Tried this recipe for the start time for new years 24-hour interval dinner. Turned out perfect!! I did purchase a oven thermometer and checked the accurateness of my oven. My oven is over 23 years former and I had some concerns but to my surprise it was correct on! My prime rib was vii.71 pounds so I cooked it for 40 minutes and shut it all off and continued like Chef John said for 2 more hours! Final results, perfection! I take never cooked a prime rib in the oven. I accept ever cooked it on my Farberware Rotisserie. I was a little concerned but everything went well. Side by side time though I volition use the seasonings we are use to using and love some much. Instead of the Herbs de Provence I volition use Quebec Steak Seasoning. That volition be the only alter. One time over again thanks Chef John for another perfect recipe!!!

I followed the directions to the letter and my roast turned out overcooked. I am not certain if I would change the cook fourth dimension or reduce the mail-cook fourth dimension. However, I would never waste another expensive roast post-obit this recipe.

This was astonishing! I was non able to notice the herbs needed so I purchased a special prime rib mix, and blended it with the butter. It was SO hard not to open the oven lol! But im glad I didn't. This was cooked to perfection, and my married man and I enjoyed every bite!

I'chiliad not sure what went wrong only I used my remote thermometer to keep an eye on the prime rib. It reached temperature in less than half the time this recipe called for. If I would have let it stay in the oven for the time the recipe called for, I would have eaten a very well washed roast with the tenderness of a shoe. Next fourth dimension I cook prime number rib, I'll go dorsum to the way I used to cook it.

I followed the recipe exactly with an 8.28 lb rib roast. I cooked information technology for 42 minutes @ 500 and then cut the electricity to the oven (my oven has a fan that helps it cool downwards faster which seemed to be a problem in some other reviews I read). Left information technology in for two hours then removed and sliced for eating. The roast was medium-well! My guests ate some of the roast simply we gave away the leftovers (and there was quite a bit left over). Very disappointed..

IT WAS PERFECT!!!! The 8.32 prime number rib I got for Thanksgiving this year was crazy expensive, so I HAD to get it right. Chef John's equation worked perfectly. Thanks for making me love math, Chef John! We ate that affair for four days. Iv heavenly days. Oh, I just had fresh thyme, not the fancy French herbs. Fabricated a compound butter with it and it worked like a charm. A yummy, yummy, charm.

I have made this before, post-obit the instructions exactly. It turned out good, but was a little too bloody for my husband.'s taste. Afterwards looking through some of the other reviews i decided to endeavor leaving the oven temp on depression (200 deg) for the ii hours after searing the roast (four.98#), for 25 minutes. This cooked the roast to medium (pink), and kept it at a nice warm temperature for eating. Turned out fantastic, and was delish! This worked out well for usa. I did set off the smoke alarm during the searing process, so make sure your oven surface area is well ventilated!

I used the math, and aye, I have a good oven. The consequence was a very under cooked center, that in order to serve to guests, had to microwaved! Fortunately it was an unseasonably warm Christmas twenty-four hours and I was able to leave my doors and windows open to let for all the smoke to be vented out of the business firm from the 500 degree searing step. The flavor was practiced, but I'one thousand non sure it was any better than the usual low and dull method I commonly use.

I detest when people give a recipe a bad review and they had changed it completely. I am non going to exercise that. I followed this recipe to a "T" and information technology was almost raw when I served my Christmas dinner. I love medium rare and can even exercise rare on occasion, merely even the outer piece was too raw to eat, thus ruining my Christmas dinner. The roast was out of the fridge for 10 hours, I added 5 mins to the cook time and I did non bear on the oven door. At present I volition also say that after an boosted hr+ cook time, the meat was the most delicious prime rib ever. The favor and crusting were to die for. (five+ stars!) In the future I will set my prime number rib this way and cook it at 500 for the required time per this recipe, but then I volition lower the heat and trust my meat thermometer!

But perfect!!! If you desire, you can cutting the ribs off get-go, simply exist sure to reweigh the roast for cooking fourth dimension. Stick to the formula of 5 min. per/lb. and DON'T Open up THE OVEN DOOR for 2hrs, and this will be the best prime rib y'all have e'er had! Cheers CHEF JOHN! BEST CHRISTMAS DINNER Ever!!!!!!!!!!!!!!!!!!!!

Did not work for a 13lb roast. Came out medium well.

GREAT recipe! I've always found prime rib to be very intimidating, but this made it a breeze. The only things I altered were I made the herb butter blend a mixture of Herbs de Province and Penzey's English language Prime Rib rub, and since I wanted to aim a picayune closer to Med - Med Rare, I roasted it initially for 6 mins per pound. It came out BEAUTIFUL, juicy and flavorful. Volition definitely make once more. Thanks Chef John!

Did not work for me. Followed this recipe exactly. Roast was not done. I finished cooking in the oven and roast was splendid. May exist my oven, not sure. I have an new, highly rated oven. Y'all nearly can't ruin Prime Rib. Just roast it to the desired temp, remainder and y'all are expert to go. No demand for this recipe. Large margin of mistake. Also set off the smoke detector!

I cooked a xvi pound roast for Christmas EXACTLY every bit Chef John said....500 for 1:15 mins so turned the oven off. I used an internal thermometer and allow it go until 130 Internal temp....oh my it was admittedly perfect. Thank you! My Au Jus was not as good simply my creamy horseradish saved me.

Followed this recipe exactly with one small exception... we wanted it to exist a little more done than medium rare and then we added 5 minutes to the cooking time at 500 degrees then left it for exactly 2 hours. When we took it out, the outer 1/4 inch was done simply the inside was a solid 117 degrees and very underdone. We even cut into it in case the temp had been higher and and then fallen. Nope, the inside was almost raw. Every bit I write this, the roast is back in the oven at 350 and nosotros're impatiently waiting for it to finish. The oven is gas, the door seal is intact and does it non accept a fan. Ballsy Christmas fail...

Exceptionally easy and absolutely foolproof. I've made this several times. Present it whole to your dinner party and slice at the table. The visual is outstanding. I've made this with several preparations for the seasoning. Information technology all depends on your family unit and guests preferences. I used a garlic paste-type rub from Emeril Lagasse's website last time and it was a huge hit - and smells wonderful while cooking. Only downside is non beingness able to use the oven for other dinner items. I planned dinner around it and used my BBQ grill as my second "oven" to roast potatoes.

Commencement off I didn't hear y'all must have a bone in the meat. 2nd, I had probes in the oven and in the meat. I set the oven for 500 degrees and it didn't achieve 500, so it was set as high as my oven would get, 550. The oven would only go to 445. Well, I cooked information technology the 30 minutes .. I have also a probe in the meat and it's set for 135. With so much control with the probes, I should accept a tasty moo-cow. Well, at one hour the meat was at 135 and the temp of the oven just went nether 275. So, I took the meat out then and at that place. When I went to consume the meat it was 156, at medium rare. Too done for my taste. Tasted okay, but non the all-time I have ever had. I probably won't exist cooking it like this once more. Liked the molds of common salt/flour that I did the beginning fourth dimension cooking prime number rib. Going back to that recipe.

Absolutely my favorite recipe !!! My family loves the perfection, tenderness & taste of this delicious prime rib. Make certain 100% certain y'all follow the math otherwise you tin over melt & dry out it out. Tip (salvage the lbs from the wrapper)

The cooking time to weight ratio is perfect....I don't employ the butter method merely practise rub it downwards with lots of garlic salt, pepper, salt, candian steak seasoning and a bit of rosemary. also similar to layer the bottom of the pan with a healthy bed of ruff cut celery, onion and carrots which comes out unbelievably delicious. I am wondering doing this with a whole strip loin. Any feed back on that would exist peachy.

Disappointed this didn't turn out as planned. Followed instructions explicitly every bit to method and cooking time: nine.six (rounded to 10)minutes at 500 for just under 2 lbs, so oven off and meat rested for ii hours, and it was medium well to well ??. Flavor was skilful merely next time I volition try leaving it to rest for much less time.

used this recipe for my 11 pound prime number rib for Christmas and it came out PERFECT!