Peppercorn Crusted Prime Rib

This recipe sets off smoke detectors because the smoking point of olive oil is about 400 degrees to avoid that you would need an oil that has a smoking point around 500 like safflower oil.

Good recipe, but you didn't say for what size prime rib. 5min per pound for rare / 6 min for medium / 7min per pound for well...

I have tried this and it is good though we cook the boned prime rib on a rotisserie cooking over a pan of water. The meat comes out superb with a great crust but.....so much moisture in the meat. As a variation, we also have used a soy, red wine vinegar and honey marinade which we continually baste during cooking.

Has anyone tried this with a larger Prime Rib Roast? I was wondering what the timing would need to be for a 10lb roast.

This recipe uses the popular 'Method X' roasting technique. Method X is used for bone-in prime rib roasts that you want to cook to medium-rare. It works for any size bone-in prime rib roast that has been brought to room temperature. The 2 hour time in the oven after the oven is turned off remains the same for all sizes of roast while the roasting time in the 500 degree oven varies depending on the size of the roast. To determine the 500 degree roasting time for a particular roast, take the weight of the roast in pounds and multiply it by 5. The result is your roasting time in minutes. This recipe calls for a 6 pound roast -- the math says 6 multiplied by 5 equals 30 -- so the recipe requires 30 minutes roasting at 500 degrees. For an 8 pound roast: 8 multiplied by 5 equals 40, so it requires 40 minutes roasting at 500 degrees. For a 10 pound roast: 10 multiplied by 5 equals 50, so it requires 50 minutes roasting at 500 degrees. Etc., etc., etc. After roasting at 500 degrees for the appropriate time, turn off the oven and do not open the oven door for 2 hours.

I made this for our Christmas eve dinner. Turned out perfect. Easy to prepare, great flavor, easy instructions to follow for a perfect prime rib. Will be making again. 5+ stars from me!

We made this recipe for Easter lunch/dinner and it worked out perfectly. We were able to get up and do the big cooking and let it sit in the oven while we went to Easter mass. It came out perfect!

This reminds me of something my kids used to say when I was learning to cook. 'Dinner will be ready when the smoke alarm sounds'. Especialy of you miss the part about turning the oven off.

The key to this recipe is NOT opening the oven door until you are ready to serve it!
[I posted this recipe.]