Perfect Prime Rib Every Time

This comes out perfect. Make sure NO ONE OPENS THE OVEN DOOR. You can use other types of beef roasts also. I suggest you use the 5 minute timing described below. Six minute timing will yield a light pink center cut, with well done ends. Seven minutes would be cooked throughout. The timing is crucial, so use a timer for sure. Also, keep the meat refrigerated until ready to bake. Baking beef that has been left out at room temperature before roasting can create an undesirable gray ring in the sliced meat.

1 prime rib roast with or without bone (any size)*

Preheat oven to 550º.

Make a rub of salt, pepper and garlic powder and apply to meat.

Place meat in a shallow roasting pan, fat side up.

Roast at 550º for 5 minutes per pound for RARE, or 6 minutes per pound for MEDIUM and 7 minutes per pound for WELL DONE. Turn off oven at the end of cooking time and DO NOT OPEN OVEN DOOR FOR TWO HOURS.

At the end of the 2 hours, remove meat from oven to slice; it comes out perfect every time. Works the same with Roast beef. Try it you won't be disappointed. 

*Bone-in meats are always better tasting. And the bones will make some great vegetable soup later.