[Picky Princess]

My favorite way to cook prime rib did this 7-pounder the other day.

If you've ever carved into a prime rib at a big holiday meal expecting a juicy, perfectly pink interior only to discover a dry, overcooked roast, this recipe is for you.

This simple, foolproof "mathematical method" for making the very best prime rib will greatly increase your chances of success. Here is the formula: Multiply the exact weight times 5 minutes. For me it was 5.35 x 5 = 26.75 minutes, which we round up to 27.

You'll cook your room-temperature prime rib at 500 degrees F for exactly that many minutes. (Twenty-seven minutes, in my case.) Then turn off the oven and wait 2 hours without opening the door. When the time's up, remove the prime rib and slice into the most perfectly medium-rare meat you've ever seen. See? That's all it takes to make foolproof prime rib cooked to a perfect pink that's somewhere just a shade under medium rare. Just make sure you're starting with a prime rib that has been brought to room temperature! This is critical in order for the math to work!

Chef John's Perfect Prime Rib

Use Chef John's easy "mathematical method," and you'll get the best prime rib, cooked to a perfect medium rare, every time.

www.allrecipes.com

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Is this a fairly foolproof recipe? I want to tackle a prime rib this year (have never made one) but after seeing the price of a small one, at Sam's, highly discounted to move quickly, I still cannot afford to mess this up.