I too was a little worried making this as my family has always roasted prime rib on a low temp for a long time. I have never made prime rib myself before and was making it for my husbands grandparents. I decided to follow the recipe exact except I didn't cut the ribs off. I just left them on and placed them down on the pan with the fat turned up. I did a cut that was just over 5 lbs and it took a little longer than 15min/lbs however I think that is because I was cooking other items in the oven at the same time. I took it out at 120 degrees because I was paranoid of over cooking it as my husband and grandpa like their beef on the rare side. It heated up to 140 degrees before we cut it and it was great. It was rare/medium rare, which was great. I will use this recipe from now on for prime rib.

Reviewed On: Oct. 20, 2009

Good for such simple ingredients.

Reviewed On: Jan. 26, 2009

Great Recipe! Whole family loved it.

Reviewed On: Nov. 14, 2008