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!
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