Is the Prime Rib 500 rule the best way to cook a prime rib?

Prime Rib makes for an incredibly succulent and flavoursome beef roast, but it’s an expensive cut that you want to be absolutely perfect. So what’s the best way to cook it? A traditional oven roast, or the popular “foolproof” prime rib 500 rule?

To help you decide which approach is best for you, I reviewed twenty different recipes for prime rib roast. I’ve figured out the pros and cons of the different methods to help you choose an approach, or a recipe, that suits you the best.

And, spoiler alert – the foolproof 500 degree approach is not actually foolproof!

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How to cook a prime rib roast

All the recipes I reviewed are for an oven-roasted prime rib. A few readers ask about using an instant pot, but the response is usually the same – rib of beef is best done in the oven.

And there are two different approaches you can take:

  • a traditional oven-roasted method
  • the newer prime rib 500 rule, or foolproof prime rib

So which is the best way to cook your prime rib? Let’s see how they compare.

Traditional oven roasted prime rib

Most of the recipes I reviewed take the traditional approach – start your beef in a hot or very hot oven, then lower the temperature after a short time.

The goal of this approach is to quickly sear the outside to develop flavour and a nice crust, then do the bulk of the cooking more slowly at a lower temperature. I found this approach very popular in my review of roasting a turkey as well.

Even though this is a traditional approach, there is a lot of variation in how the different authors approach it.

The starting temperature varied from 400°F to 500°F (200°C to 260°C), and the temperature for the slower cooking phase from 250°F to 375°F (130°C to 190°C).

The most popular approach though was to start at 450°F (230°C) and finish at 325°F (165°C).

How long in the oven?

The time at the first temperature was fairly consistent, with most recipes recommending 15 to 20 minutes. A few were a little longer, but none more than thirty minutes. And those using the hottest temperatures tended towards fifteen minutes. 

The time at the second temperature is best described as “until your beef is done to your liking”. And the most accurate way to judge this is by measuring it’s internal temperature, which we’ll cover shortly.

This is obviously not very helpful from a planning perspective though, so many authors offer some guidance on approximate cooking times to give you a rough idea. If you work with 13 to 15 minutes per pound you’ll be close, and if you prefer it rarer rather than more medium, then your best bet is to work with the lower end of this range.

How to oven-roast prime rib (traditional approach)

  1. Start your prime rib at 450°F (230°C) for 15-20 minutes.
  2. Then lower the temperature to 325°F for 13-15 minutes per pound (165°C for 29 to 33 minutes per kg).

The prime rib 500 rule (aka foolproof prime rib)

The newer method recommended by the other authors is a little more unusual.

It goes by a variety of different names, including:

  • foolproof prime rib
  • no peek method
  • prime rib 500 rule
  • prime rib 500 degrees
  • closed oven method
  • oven off method

In spite of the name it’s a little more involved than simply cooking your prime rib at 500 degrees. That said, the approach has the same goal as the traditional method – start your roast hot to get a nice crust, then cook the meat slowly at a lower temperature. The difference here is that the second stage is actually done with the oven turned off.


Yep. After cooking your beef for a short period at a very high temperature, you turn your oven off and leave the door closed, allowing the residual heat to slowly cook the meat through.

How the prime rib 500 rule works

All the recipes I reviewed are very consistent in their approach:

  1. Cook your prime rib at 500°F (260°C) for 5 to 6 minutes per pound (11-13 min/kg). This is why it’s called the 500 rule or the 500 degree method.
  2. Turn your oven off and leave the meat in the oven, with the door closed, for exactly two hours.

In all five recipes the second stage is two hours. This can work for any size piece of meat because the first stage varies based on its weight. This way a bigger cut will have longer at the higher temperature.

It’s also why the method is sometimes referred to as a foolproof prime rib. Once you turn the oven off you know exactly when your beef will be ready.

One thing all five authors very strongly advise is that your oven door must stay closed for the entire two hours. Some of them have photos of strongly-worded signs on their oven doors commanding nosey family members to keep out!

This is important because your oven will lose significant heat if you open the door, and because it’s turned off it can’t recover the lost heat.

Unfortunately, based on the experiences of some of these recipes’ readers, your oven may lose significant heat even without opening the door .

Caution sign.

Beware of fast-cooling ovens!

More than a few readers reported issues with this method, ranging from their prime rib being significantly undercooked to “raw”. One reader even found that her beef was cold and the fat was congealing! I’m guessing these people would object to the name foolproof prime rib.

During the two hour “off” period, the temperature in the oven will vary based on how well your oven retains heat. I know my old oven used to lose all of it’s heat in about an hour, whereas my new one can hold significant heat for several hours.

A couple of readers who found that the 500 rule left their meat undercooked had gas ovens, so there may be something different about how gas ovens retain heat. And Darcey from Foodies and Wine thinks it may be because of the cooling fan in modern ovens.

Because of this uncertainty, it’s worth using an oven-safe meat thermometer if you use this approach, at least the first couple of times. That way you can keep an eye on the internal temperature of your roast without opening the oven.

If it turns out that your beef is undercooked after the two hour period, most of the authors recommend turning your oven back on to 375°F (190°C) and cooking your prime rib a little longer.

Be aware though that a couple of readers commented it took up to an additional hour to reach the right internal temperature. No great if your guests are hungry and your sides are going cold!

Using the prime rib 500 rule

I’ve never tried this method of roasting meat, so I can’t comment from personal experience. Based on what I’ve read from these recipes and their comments, this method carries some risk that your beef will be undercooked at the end of the two-hour period, which is exacerbated by the fact you can’t open the door to check the internal temperature of your meat.

That said, the authors, and many of their readers, have great success with the no peek approach, so if you’re confident your oven retains heat well, it’s certainly a very easy method to roast your prime rib.

How to cook to the prime rib 500 rule

If you do want to give it a go, it’s a simple process:

  1. Start your prime rib at 500°F for 5 to 6 minutes per pound (260°C for 11-13 min/kg).
  2. Then turn your oven off and leave the meat in the oven, with the door closed, for exactly two hours.
A two-rib prime rob roast, golden brown on the outside and bright pink in the middle, with the text how to cook a prime rib, traditional vs prime rib 500 rule.

Traditional oven roast vs. prime rib 500 rule

The two different approaches have advantages and disadvantages depending on what matters to you the most. But for me, based on everything I’ve read in researching this review, the answer is fairly clear.

The traditional approach to cooking a prime rib is more reliable

The traditional approach is the truly foolproof method, because you just keep cooking your prime rib until it reaches the desired internal temperature.

And because the oven is turned on, the suggested time of 13 to 15 minutes per pound for the second stage is likely to be fairly reliable.

That said, the newer approach definitely has appeal.

The prime rib 500 rule is easier, but it is risky

The attraction of the no peek approach is the fact that once you’ve turned the oven off you know you have exactly two hours to go.

This sounds great in theory, but there’s risk if your oven cools too quickly. As we’ve seen, more than a few readers of these recipes found their meat was significantly undercooked after the two hour oven off period. Check out the reviews on this Serious Eats closed door prime rib recipe for a lot of examples.

This problem occurs because either by design or due to age some ovens don’t retain heat as well as others. So if you’re going to give it a go, it’s probably worth buying an inexpensive oven thermometer and doing a dry run to check your oven. Heat it thoroughly to 500°F (260°C) with the oven thermometer inside, then turn it off and keep an eye on the temperature over the next two hours. If it drops quickly you’re probably going to have a problem.

It’s also worth using an oven-safe meat thermometer if you use this approach (and honestly, with the traditional approach as well). That way you can make sure your meat is steadily increasing in temperature without opening the oven.

It’s also worth noting that some authors recommend the 500 rule only be used for mid-sized prime ribs. This is because smaller cuts may be overcooked after two hours and larger cuts may burn with the longer time at 500°F. Overall the guidance seems to be to only use this method for prime ribs between four and ten pounds.

One last thing worth considering – with the prime rib 500 rule, you can’t use your oven for anything else.

What’s the best approach to cooking a prime rib?

A prime rib roast is an expensive cut of meat that you’re probably serving to a large group of guests for a special occasion, so you really want it to be perfect.

Based on what I’ve seen, I believe your best bet is to go with the tried and tested traditional approach. The 500 rule method works wonderfully for many people, but it fails a few too many people as well. Not exactly the foolproof method it claims to be!

So if you’re looking to make your Easter, Thanksgiving or Christmas table centrepiece a prime rib roast this year, the traditional approach will lead you to success, and it looks something like this:

  • Start your prime rib in a hot oven of 450-500°F (230-260°C) for 15 to 20 minutes.
  • Then lower the temperature to 325°F (165°C) and cook it until the internal temperature is 120°F (49°C).
  • Rest it for 15 to 20 minutes for a perfect medium-rare finish (130°F/54°C).

And if you’re looking for some great sides to have with it, I’ve got a few reviews that might help:

Frequently Asked Questions about cooking Prime Rib

What’s the best oven temperature for roasting prime rib?

The most reliable approach is to start your prime rib at 450°F (230°C) and finish it at 325°F (165°C).

How long does prime rib take to roast?

Start your prime rib at a high temperature for 15-20 minutes, then lower the temperature and roast it for 13-15 minutes per pound (29-33 min/kg).

What is the prime rib 500 rule?

Another approach to cooking prime rib which involves cooking it for a short time at 500°F (260°C) then turning the oven off for 2 hours.

Does the prime rib 500 rule work?

It works very well in ovens that retain heat well. If your oven loses heat or cools quickly when turned off, the 500 degree approach may undercook your prime rib.

What’s the best way to cook prime rib?

The most reliable approach is a traditional oven roast, starting at a high temperature and finishing at a lower temperature.

How long should prime rib rest after cooking?

Allow 15 to 20 minutes for the juices to redistribute evenly and the temperature to stabilise.

What internal temperature is prime rob done at?

The most popular way to eat prime rib is medium rare, which is 130°F (54°C).

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Recipes included in this review

The recipes I used for this review are listed below. You can also find them all on my prime rib Pinterest board.

Traditional oven roast prime rib recipes

Prime Rib 500 Rule recipes

54 thoughts on “Is the Prime Rib 500 rule the best way to cook a prime rib?”

    • Hi Danelle, you can do it either way. It really depends on how important the crust on the meat is to you. Many authors recommend elevating the meat on a rack to prevent the bottom from becoming soggy. It doesn’t have to be a rack though. Rough cut vegies like onions or carrots work well to lift the meat out of the juices, and also add a wonderful complexity to your gravy if you’re using the tray juices.

  1. Can I cook two 5lbs prime ribs in the same oven and at the same time? Do I still use the 5 minutes per pound method using the 5 lbs as base or do I double the time?

    • Hi Leo,

      I haven’t tried before with the 500 degree rule, and to be honest I’m not sure how I’d approach it.

      I have cooked two pieces of meat at the same time the traditional way and it worked perfectly. As long as there’s a good amount of space around each piece of meat in the oven, they will both cook independently, so you don’t need to double the time.

      But with the 500 rule I don’t know if you should double the time or not. Doubling the time at such a high temperature might overcook smaller pieces of meat, but I’d also be concerned that if you don’t increase the time the larger weight of meat might cool the oven too quickly, leaving it undercooked after 2 hours.

      I did some quick searching around and couldn’t find any other guidance on using the 500 rule for two pieces of prime rib. I suspect your safest bet is to use the traditional method.

      Hope this all makes sense.



  2. Hi,
    Thanks so much for your website, I am finding it very helpful!
    I am planning on cooking a 5.5 lb roast and a 1.92 lb roast (store didn’t have a 7 ish lb roast) and I want to do the traditional method, would I put them in at different times but how do I get that 450 degree time for second roast?
    Any suggestions would be helpful!
    Thanks so much,

    • Hi Holly,

      I can certainly see your problem – if you put them both in at 450 to start, your smaller piece will have to come out far too soon, and if you put the smaller piece in later, it’ll miss the 450 degree cook.

      I have an idea, but I need to preface it by saying I’ve never tried this, so I can’t guarantee how well it would work.

      You could put the larger piece in first at 325°F for 45 minutes or so. Then increase the temperature to 450 and put the smaller piece in (you could take the big piece out while the oven reaches 450). Once both pieces have had 15-20 minutes at 450, drop the oven back to 325 to finish cooking them both.

      The timing will still be tricky, so a meat thermometer will definitely help you here. The key would be figuring out how long you want to give the bigger piece at 325 (the first time). Based purely on weight, I think 45 to 50 minutes sounds about right.

      The other thought that might help with timings is that if some of your guests prefer their beef more thoroughly cooked, you could extend the time on the smaller piece to accommodate them. This would make the difference in times a little smaller.

      Not sure there’s a perfect answer here, but I hope it might help. And if this makes no sense at all please let me know and I’ll have another crack at explaining what I mean.

      I’d love to hear how it turns out too.



    • Hi Darmarcus,

      It’s impossible to give an exact time because of all the variables – your oven, the temperature of the meat going into the oven and more. Even the altitude at your home plays a role.

      But to help plan your meal, a 4.5lb prime rib will take approximately one-and-a-half to two hours to reach medium-well by the traditional method – 15-20 minutes at 450°F, then cook the rest of the way at 325°F.

      As with any big piece of meat, a meat thermometer is essential to getting the internal temperature right. For medium-well, you’ll want to pull it from the oven at about 140°F. Then, while it rests for 15-20 minutes, the temperature will rise another 5-10°F, which should give you a medium-well finish.



    • Hi Wendy,

      That’s an impressive cut of meat!

      And yes, I’d still start it at 450. The intent of the early cook at the higher temperature is to get a nice browning crust started, so you definitely still want to do that, no matter the size of your piece of prime rib.

      Hope you have an amazing meal.



  3. I’ve bee cooking rib roast for a few years now . but this Christmas 2021 my sister in law ask me to make/cook for 13-15 people , and i ask my self I’m used to cooking 4-5lbs only ! and now it’s gonna be 3x bigger and heavier ! and i found your recipe , and got my confidence when I read it !!! All of my husbands family was happy and praising me for it . Thank you for sharing your knowledge .
    Now my question is how long can we keep the left over without freezing it ?

    • Hi Maria,

      Glad I could help, and that it worked out well for you, especially with such a big group!

      Cooked meat can be kept in the fridge for 3-4 days. If you don’t think you’ll use it in that time, you should freeze it, because after 4 days it’s best to throw it away.



  4. Brent, I used the 500° method twice over Thanksgiving and Christmas. I used mom’s oven and it came out perfect! I used my oven and the meat came out medium well. Both times, I cooked at 500°at 5 minutes per pound, then turned the oven off and kept the doors shut for two hours. Is it possible my oven stays at a high temp longer than most?

    • Hi Mark,

      Thanks for sharing your experience with the 500 degree method. Sorry to hear that one of your prime rib roasts was overcooked too.

      And yes, I suspect you’re right – your oven holds onto heat better than your mother’s. It must be better insulated, or maybe carry over more heat due to thicker materials.

      I have a theory that ovens with a pyrolytic cleaning function are not well suited to the 500 degree method because they have much better insulation to cope with the extremely high temperature of the cleaning cycle. I don’t have any proof, just a suspicion really. Does your oven have pyrolytic cleaning? How about your mother’s?

      Thanks again for sharing your experience. And Happy New Year!



      • My oven does have pyrolytic cleaning. That would explain why my wireless meat thermometer registered the oven temp at 400° fifty minutes after I shut the oven off.

      • My first prime rib! I had the same problem after cooking roast for 25 minutes at 500 then switching off oven the temperature of the roast continued to 170 in about an hour ! I have a self cleaning oven! So happy my guests were wanting medium they got well done 😂 will try a different method next time!

    • If after two hours with the oven closed and it still doesn’t reach 145°.Can I put it back in the oven at a lower temperature ?

  5. The 500 has worked for me numerous times. The key that is missing are 2 things:

    1. letting the meat come to room temperature (~2 hours)
    2. Making sure the lid of the over is tightly secured.

    The other points you make are right on!

  6. This is a very enlightening discussion! Thanks so much.
    While I’ve been cooking for several hundred years 😂 I have not tried the *500* method – and I don’t think I will. 2 hours sitting in an unheated oven just doesn’t appeal to me at all. Moreover I have (parboiled) potatoes to roast and Yorkshire Pudding to make so that method doesn’t really work for me. Luckily I now have both a full size and a half size oven. 😀
    Were I (ref above) to cook 7#’s of roast, I would buy two 3.5# that would then roast equally rather than ones of unequal sizes.
    My problem is l like my RB blue, DH however likes his medium. I’m thinking blow torch? 😝

    • My pleasure Holly, and I’m with you – I don’t think I’ll be using the 500 degree approach.

      I cooked for a friend years ago who liked their meat much more done than mine, so I just fried their portion after it was sliced. Broke my heart, but it worked perfectly for their tastes.

      BTW, I love that you have Yorkshire pud with your roast!

    • I have several family members who prefer different levels if doness. It may not be the most accurate method, but I cook the roast to medium rare ( most guests prefer this) then I use a skillet with heated aus jous and just briefly dip and flip slices as I serve to give those who prefer a more done piece their preference. Thus far it has kept folks happy.

  7. Do you think this would work in a Kamado/egg style grill? I fear that it would hold temp too long after shutting down all of the vents.

    • Sorry Chepp, I haven’t used an egg grill, so I couldn’t say with any confidence whether or not it would hold temp for too long (or not long enough).

      If you want to give it a go maybe you could try a dry run first with an oven thermometer in the grill to see how it holds temperature?

  8. If I have (2) 8 lb prime rib roast. And I want to use the 500 degree rule. And want to do them both at the same time. Do I leave them in the oven at 500 for 80 minutes.

    • Hi Brian,

      Sixteen pounds must be a big feast!

      I’ve never used the 500 degree method, so I’m only guessing, but given that they are separate pieces of meat I’m not sure you need to add together the time for the two pieces. With the 500 degree method the intent of the “oven on” phase is to brown the meat and ensure your oven and all the racks and trays are carrying as much heat as possible. Given that you have two smaller pieces each one will brown at the same rate as though you were only cooking one.

      Once you turn the oven off the residual heat then cooks the meat to completion, and this is where I’d be concerned. The problem is that more meat will require more heat, so I’d be worried that there wouldn’t be enough heat in the oven to cook it all through. In fact, several of the recipes I reviewed only recommended using the 500 degree method for medium-sized cuts (4-10lbs). This was mainly because they were concerned about the longer time at 500 degrees burning the meat, but I can only imagine there’s an issue with there being enough retained heat too.

      Sorry, I know I’ve used a lot of words and not really given you an answer. If it were me, I’d use the traditional method with a meat thermometer in each piece to make sure I get the result I want. But I know a lot of people have success with the 500 degree approach, so if you decide to go that way I’d love to hear how it works out for you. To answer your original question though, I don’t think you need 80 minutes at 500 degrees. So long as the pieces of meat have plenty of space around them and aren’t touching, I’d probably aim for 45 minutes or so at 500 degrees and see how it goes.



  9. I have one person at Xmas who prefers her prime rib rare, and it’s always an issue. Can I just slice Vic a piece off when the meat is rare and then continue cooking?

    • Hi Nanette,

      I’m not sure how well that’ll work because the outside cooks first, so you’ll have to slice that piece off very early in the cooking process and then keep it warm (without overcooking it) while the rest of the prime rib cooks.

      If the rest of your guests like it medium rare the middle section might be rare enough, but given you’ve said this is always an issue I’m guessing that’s not going to work for you.

      The only way I can think of to guarantee that piece is rare is to separately cook a ribeye steak while the prime rib is resting (or you could slice a whole rib off the prime rib before it goes in the oven and use that). Definitely not ideal with everything else going on, but this way you have complete control over how that piece is cooked.

      Hope that helps.



  10. Hello,

    Great information here and thank you. Question on the traditional method: does the prime rib need to sit at room temp before going into there oven at 450?

    • Thanks John – it’s my pleasure.

      I was always under the impression we should leave our meat out to come to room temp so that it would cook more quickly, but it turns out with anything other than a steak it’s not really possible.

      Meathead from Amazing Ribs did a detailed experiment.

      He found that a 4.5 pound (2kg) pork shoulder only reached 49°F (9°C) after two hours, and took 10 hours to come to room temperature! Not great from a food safety point of view.

      Since reading his post I’ve stopped leaving big pieces of meat out.

      Hope that helps.



      • Thank you for the reply, Brent. Sorry if I my question wasn’t clear before. I was referring to if you keep the prime rib out in the counter at room temperature for a couple hours, not to to get the prime rib room temperature.

        A lot of the recipes I was seeing stated to leave it out on the counter for 2-3 hours and no more than 4. They mention that if you do this the prime rib will cook more evenly and won’t be overly rare in the inside.

        If I’m following correctly, you take the prime rib out of the fridge and put it directly in the oven?

        Thank you again for your time!


        • Sorry John, I misunderstood your question.

          I don’t go straight from fridge to oven often, but I only take the meat out early to prep it (seasoning, setting it up in a baking pan, etc), so often only 15 or 20 minutes before it goes in the oven. The only exception is a pork roast when I want to crackle the skin. Then I do go straight from fridge to oven to ensure the skin is as dry as possible when it goes in the oven.

          Referring back to Meathead’s experiment, he says he does go straight from fridge to grill or oven, and it’s because you’re cooking to a targeted internal temperature, so leaving it out for a few hours doesn’t change the final result. If you want a medium-rare finish you’ll cook it to about 130°F (54°C) regardless of the starting temperature. If you could get it to room temp the final result would be slightly better, but you can only get part of the way there so the benefit is almost non-existent.

          It will however take less time to reach that temp if the meat has warmed up a little before it goes in the oven. This might help with your oven timings on the day, in which case the four hour maximum is correct from a food safety point of view.



          • Hi Brent,

            Thank you very much this really helps. I reread the article as well and it really helped me understand that approach. I have tried the 500° turn the oven off approach and I know it is very critical on keeping it out on the counter beforehand, but because I’m doing the traditional route this time, as you said as well – I’m just cooking to an internal temperature and I’m not having to worry about the oven being off, etc.

            I will follow your approach and go along with the times you mentioned in your instructions. I really appreciate your time on this it’s very nice of you to do this for folks trying to get some answers before a big meal.

            All the best and happy holidays!


          • My pleasure John. I can’t tell you how many times I’ve found help on the web when cooking, so I’m very happy to help others too!

            Hope your prime rib turns out great and you have a wonderful Xmas and New Year.



    • The reason for bringing the meat to room temperature is so the meat will cook evenly. Recommend a digital thermometer to keep track of the temperature without opening the oven door; after taking it out of the oven let rest for about 30 minutes. I’ve been cooking prime rib for the last 15 years for holidays and daughter in law birthday.

      Season meat with garlic powder and Montreal steak seasoning; rub mayo all over meat add more garlic powder and steak seasoning and course salt over mayo this seals the meat.

      Never had a complaint yet

  11. I tried the 500 F method and will not be doing it again. The high temperatures burn the fat that starts to splatter around and creates a huge amount of smoke inside the oven and the kitchen.

  12. We had the same experience with the 500° method.(Our first time cooking this way) The smoke alarms went crazy. Had to open all the doors and get the fans going. Right now oven is off and waiting the 2 hours. Wish us luck as thinking about it now it was quiet comical to say the least.

  13. I tried the 500 method after reading your post. It seemed easy enough. The smoke detector did go off a couple of times during the first 30 mins and then things were fine. I didn’t have any smoking or grease issues like someone mentioned above. It was a 6.25# roast and I did 500* for 30 mins then off for 2 hours. I think it was a tiny over done. I was going for a medium rare but I think it came out just a little more done than what I was hoping for. I do have a self cleaning oven so it does hold heat pretty well. I didn’t read that part about the cleaning ovens until after I had cooked it. I will definitely do this again but maybe a few mins shorter on the initial time at 500*. Thanks for posting the recipe and doing all the research behind the two methods!! I will definitely try this again.

  14. Hi Brent
    Sorry it’s so late. Making prime rib, one is 4 lbs the other is 4.8. Doing the traditional method and my oven can accommodate cooking both at the same time. I know to start at 450 degrees for 15 minutes then lower to 325. However I’m a little uneasy as to how much longer to cook them for medium rare. Help!

    • Hi Lu, apologies for the delay in responding- I’ve been in the car all day.

      The cooking time for two pieces does not need to be added together because each piece will heat independently. Your challenge will be the size difference between the two. I’d work with the time for the smaller one (10-15m per pound so 40-60m) and when it’s cooked to your liking take it out. Then the other one will likely take another 10-15m. As always though, a meat thermometer is your best guide because oven temperatures, air pressures, meat density and more vary so much.

      Hope that helps!



  15. I have a 12 lb bone in rib roast. I like to know if I should cut them in half using the 500 rule and how long per lb. should I cook it.

    • Hi Carmine,

      If you’re using the 500 rule you probably should cut them in half. Most authors recommend no more than 8-10lbs for this approach.

      As for timing I’ve never tried this approach so I can’t speak from experience. I have cooked two pieces of meat at the same time with the traditional method and found that the best approach is to cook them for the time required for the larger piece of meat plus a little more.

      If you cut your piece into two roughly 6lb pieces you could time it for 6lbs plus a little – maybe 35 to 40 minutes at 500 degrees?

      If you’re using the 500 degree method I strongly recommend using a meat thermometer you can leave in one of the pieces of meat so you can see how it’s progressing during the two-hour door closed phase. As I highlight in my post, the 500 degree method works for many people, but more than a few find their meat undercooked when they finally open the oven door.

      Hope this all helps.



  16. Do you rub butter on your roast. I’m doing a 10# prime rib. I usually do a smaller one. And it only cooked 20 min on 500. But since this is large I’m estimating leaving it in 500 deg oven for 40 min or so. Afraid it might burn too much bc of butter. Any suggestions. Thanks

    • Sorry for not replying sooner Diann – I missed your question in the chaos of Christmas.

      I haven’t tried this but I’d be concerned about the butter burning at the very high initial temperature. Given that it’s now after Christmas I’d love to know if you did try it and how it turned out.




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