We tried cooking prime rib with the closed-door method this year. This is the method where you start your oven at 500 degrees, throw in your room temperature roast, cook for 5 minutes per pound, then turn off the oven, do not open the door, and wait for 2 hours.
I’m not sure if these instructions were made for the cold of winter. We modified the recipe and cooked on high heat for 17 minutes per pound because that’s what another website said to do. In the end, the rib roast was more on the rare side.
Not a complete fail. I just had to cook it longer on low heat until it reached temp.
I think we’ll go back to the tried and true way of cooking.
