I forgot about the cool technique that Sass Muffin posted a few years ago, which I would still like to try http://www.netcookingtalk.com/forums/showthread.php?t=17002
But I've always had success using the Joy of Cooking method for prime rib, and continued my successful streak for this past Christmas dinner.
Prime Rib - Joy of Cooking
Take roast out of fridge two hours before cooking.
I season with salt, pepper and garlic powder.
Set on a rack, bone side down.
Preheat oven to 550.
(Note: they say to insert a meat thermometer before putting the roast in the oven - I don't use my probe thermometers at heat that high because it fries them. I insert a probe when I think the meat is close to being done and the oven isn't searing hot.)
When the oven reaches temp, turn it down immediately to 350 and put in the roast.
Roast 18 to 20 minutes a pound, or when the meat is done to the internal temp you like (I pull mine at 130 degrees).
Rest for 10 minutes before slicing.
Fantastic!
Lee
But I've always had success using the Joy of Cooking method for prime rib, and continued my successful streak for this past Christmas dinner.
Prime Rib - Joy of Cooking
Take roast out of fridge two hours before cooking.
I season with salt, pepper and garlic powder.
Set on a rack, bone side down.
Preheat oven to 550.
(Note: they say to insert a meat thermometer before putting the roast in the oven - I don't use my probe thermometers at heat that high because it fries them. I insert a probe when I think the meat is close to being done and the oven isn't searing hot.)
When the oven reaches temp, turn it down immediately to 350 and put in the roast.
Roast 18 to 20 minutes a pound, or when the meat is done to the internal temp you like (I pull mine at 130 degrees).
Rest for 10 minutes before slicing.
Fantastic!
Lee