I’ve been making prime rib one way for 21 years.
I made this high heat prime rib recipe again Christmas Eve with a five pound boneless ribeye roast. This works equally well with rib bones or without. The idea is that the high heat sears the outside of the meat and the interior cooks slowly with residual heat from the over over the next few hours.
I cooked it for 30 minutes, turned off the oven and left it in for 1½ hours. That’s when I needed the oven to cook something else. I could have left it in another