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.

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.

This was a FANTASTIC recipe!! Our roast was 3.25 pounds, so we cooked it for 36 minutes at 375 degrees, let it sit for 1 hour 50 minutes then cooked it again for about 15 minutes. It came our rare, juicy and delicious. We will definitely make this again !!!!!

This recipe was GREAT. I had dinner for 8 from my church and was worried about it turning out ok. Everyone reaved and said it was like a serving at fine resturant. Thanks!!

This was also my 1st rib roast, i also added the rosemary to the rub, not peeking was very hard... it smelled so good, after i let it sit in the oven for the 3hrs. i looked at it and said this is INCREDIBLE!! i added quartered potatos, carmelized onions, and baby carrots, i was out of celery or i would have added that too, then i put it back in for 1hr. and 15 extra mins. so that it could be med. when we ate it, everybody thought it was absolutely delicous!!! thank you! 5 stars all the way!!!

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.

Our roast turn out very nice, moist and tender - however, I had a 6.5lb roast and I followed the times for the 5lb after reading reviews and wanting ours rare-medeuim rare. It worked out okay for us, our roast was medeium rare, but I'm sure it would have overcooked if I had a 5lb roast. Thanks for the recipe!

This was the easiest Recipe I have used for a Rib Roast. The end cuts came out well done but still moist the nice slice on each side was a nice medium rare, and the middle was a perfect rare. You could use this recipes with many different dry rubs or none at all.

I thought the directions were crazy but after reading all the reviews thought I'd give it a try. WOW this was the best I've ever had! The meat was so juicy and could almost be cut with a fork. Everyone loved it for Easter dinner. I added rosemary to the herbs and increased the last cooking time to 1 hour - the outer ribs were medium and the center was medium rare. I also added a can of beef broth to the pan at the start which gave me a good base for an au jus.

I have done this a few times and the results are always spot on. Great way to cool rib roast and really easy

I have tried numerous roast recipes and by far this one is the best and it is so simple. My kids are only 3 & 5 and they gobbled it up, my husband keeps asking when I'll be making it again. Thanks so much for this fantastic recipe.

sliced thin for rare roast beef sandwiches. Very tender.

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.

The rib roast was amazing. I totally doubted the oven on/off part, but it came out wonderful. Thanks for the recipe, this was my first ever rib roast!

The best ever. I followed the recipe exactly and it was wonderful.

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.

We tried this recipe yesterday with a 2 1/2 lb rib roast! Fantasic! Rubbed the roast down all over with olive oil, and then rubbed in McCormick's Grill Mates Monteral Steak Seasonings (coarse salt,black pepper,red pepper,garlic and paprika)all over the roast and inbetween where we had the ribs cut. Tied entire roast back together We cut the 1st cooking time down to 30 mins, waited about 2 hrs (the roast was 127 degrees) and then just turned the oven on for about 20 addl' minutes until the roast regisered 145 degrees-Perfect. Just remember NO PEEKING from the time the roast goes in, till it comes out! Smelled Wonderful and tasted even better! Thank You for this recipe, will now really enjoy fixing Rib Roasts no more guessing about the length of time it takes too cook!

I made my first rib roast two years ago with this recipe around the holidays. The next couple of years I tried different recipes. I'm back to this foolproof rib roast recipe. You can't go wrong with this one!