Foolproof Standing Rib Roast

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I cooked a 5 pounder as the recipe says and it turned out perfect. Best roast I have ever had. However by reading some of the reviews people was saying even cooking bigger roast you still need to use same time and temperature. However by doing that I used a 9 pounder and it came out bloody. So I would stick with the 5 pounder for now on. So I'm guessing I should have doubled my cooking time by using the 9 pounder

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This was awesome!!!!

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Wow, the first prime rib I ever made was last year at Easter and I followed this recipe. It was amazing, I never knew how good a standing rib roast could be because it is so expensive. Paula, thank you for this easy peasy recipe. I am going to make it again today, yummo can't wait to eat it. Thanks.

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I finally had time to make Christmas cookies with the grandchildren. Thank you, Thank you! Your roast is a favorite with my husband's family, and now it is mine.
Now, if you have any secrets on how to get the whole family to the table when it is ready, I will definitely appreciate it.
You are wonderful!
Thank you
Melodie Madsen

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I bet MJWood is right. After seeing the wide variety of results, decided to use my meat thermometer when I made this today. I'm VERY glad I did, otherwise I would have ruined this (5.8 lb roast. Rubbed with Montreal Steak Seasoning I had on hand instead of PD’s House Seasoning. Cooked at 375 for one hour, then cut off the oven and re-set the timer for a 3 hour countdown. Long story short, the oven had been off for less than half that time when the thermometer showed the roast was only 20 degrees from done! I turned the oven back on to 350 to re-heat it for about 20 minutes and pulled it when the thermometer showed 135. Rested it under a foil tent for about 15 mins and when I cut it it was R-MR throughout. Bottom line, this cooking *method* was easy and effective, but the times clearly vary wildly depending on your oven. If you've never made this recipe before, you can easily eliminate the ambiguity if you use a meat thermometer!

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I had a 6.3 pound roast and followed the directions exactly. When I sliced it it was WELL DONE all the way through. NOT what I was expecting with a prime rib. I'm very disappointed. The only thing I can assume is that my oven is more energy efficient and retains heat longer than the one used for testing this recipe. It was a very Expensive lesson.

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Adjusted this recipe for a roast weighing 4.88 lbs. Cooked it at 375 degrees for 1 hr. Turned the oven off for 2 hrs and DID NOT open the oven door. Set the temp to 375 again, without removing the roast and cooked for 40 more min. According to all the previous reviews, this piece of meat should have been wonderful, right? NOT. It was too well done and not at all juicy. Extremely disappointing result. I am not a novice in the kitchen and only tried this recipe due to Paula Deens' reputation and how easy it sounded. I am at a loss as to what went wrong but I will never use this method for cooking another prime rib roast. Just sayin y'all.

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The BEST rib roast ever!! I made this for christmas dinner and everyone loved it!! This will be a traditional main dish every year now!

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This is the best prime rib I have ever made. I do admit I was tempted to open the oven door to check on it and it took all the will-power I had to keep it closed. I taped the door shut on the sides as an extra deterrant. Since my rib roast was almost 10# I altered the cooking time. In the beginning I let the oven bake for 1 1/2hr before shutting off the oven. I let it set for the required time and followed the rest of the instructions. The center was a perfect R-MR and the ends were a perfect medium. It was so tender you could cut it with a butter knife! Will definately use this again. Paula Dean Rocks!!

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Do it every year. Love it! However, this year we had a 13 # roast...needed a bit more time.