Easy Prime Rib?

It sounds good to me as you cook the outside on high and then the rest on a low warm heat - try it and see what happens, you can always put it back in for longer.

I don't see how you could get the best cooked roast with this method. It seems to me that you can cook on high heat for a short time and then lower the heat to finish cooking, but if you turn off the heat completely snd it isn't done then by recooking you are taking the chance of it being dry and tough. How long between the finished product and serving? It can't sit in the oven for hours,bacause if it's not done then you take of bacteria setting in.

I think I answered this some time ago but here it is again: Preheat to 500, Put in the beef and after 15 minutes lower the oven setting to 250 and then watch the thermometer.  I would never trust a fine piece of beef to a clock, oven settings are not always reliable. Always!! use a meat thermometer.

Prime Rib Recipe

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Ingredients

• One standing rib roast, 3 to 7 ribs (estimate serving 2 people per rib), bones cut away from the roast and tied back to the roast with kitchen string (ask your butcher to prepare the roast this way)
• Salt and freshly ground black pepper

1 Remove roast from the refrigerator, loosely wrapped, 3 hours before cooking. Roasts should always be brought close to room temperature first, before they go in the oven.

Cookbooks often call for the excess fat to be removed. By "excess" fat they mean any fat more than an inch thick. The fat is what provides the flavor and what you are paying for with prime rib, so you want to leave it on. Your butcher should have removed any excess fat.

If your butcher hasn't already done so, cut the bones away from the roast and tie them back on to the roast with kitchen string. This will make it much easier to carve the roast, while still allowing you to stand the roast on the rib bones while cooking.

2 Preheat your oven to 500°F, or the highest it will go (our oven only goes up to 450°F). Generously sprinkle salt and pepper all over the roast.

3 Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch a bone. (Some meat thermometers require that you poke a hole first with a skewer, and then insert the thermometer.) Place the roast, fat side up, rib side down in a roasting pan in the oven.

4 After 15 minutes on 500°F, reduce the heat to 325°F. To figure out the total cooking time, allow about 13-15 minutes per pound for rare and 15-17 minutes per pound for medium rare. The actual cooking time will depend on the shape of the roast and your particular oven. A flatter roast will cook more quickly than a thicker one. So make sure to use a meat thermometer . This is not a roast to "wing it". Error on the rare side.

Roast in oven until thermometer registers 115°-120°F for rare or 125°-130°F for medium.

Check the temperature of the roast using a meat thermometer a half hour before you expect the roast to be done. For example, with a 10 pound roast, you would expect 2 1/2 hours of total cooking time (15 minutes at 500° and 2 1/4 hours at 325°). In this case, check after 2 hours of total cooking time, or 1 hour 45 minutes after you lowered the oven temp to 325°.

Once the roast has reached the desired internal temperature, remove it from oven and let rest 20 minutes, covered with aluminum foil, before carving. The roast will continue to cook while it is resting.

5 With a knife or scissors, cut the strings which attach the meat to the bones. Remove the bones (save for making stock for soup . Then, using a sharp carving knife, slice meat across the grain for serving, making the slices about 1/4-1/2 inch thick.

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