For the most part. I find that anything over 4 pounds can take a bit more on and off of the oven to get it to cook properly but yes, you can still use this method.

Hey Kathy–is the prime rib cold? If you read the post, you’ll see that you take the roast out once it reaches the desired temperature you like. Most people eat prime rib very rare. Let me know if there’s a specific way I can answer your question. It’s not cold. –Rachel

Hi Donna, your roast was large and you have to think about heat radiating in slowly to the center. By the time that middle reached temp, the heat that was still coming in from the outside was yet to reach the middle so your temp rose. If your oven was super hot (they all vary up to 50 degrees hotter or cooler) then a blast of heat was still making its way to the middle. There are some variables that are hard to plan for even when we try to write recipes like this. I find it easier to cut large roasts (anything over 8 pounds as the recipe calls for) into two smaller ones to help control the heat more effectively.–Rachel