"Nancy2" > wrote in message
...
On Dec 19, 7:33 am, "biig" > wrote:
> I finally caved yesterday and bought a 3 lb prime rib roast. It's always
> been an expense I couldn't justify since dh likes his roast beef pot
> roasted. He likes well done. I love rare and med rare. I think I'll put a
> s and p, garlic and herb rub on it and let it marinate. How long would you
> recommend? Start high and drop to low? I want to not regret spending the
> money...lol....thanks.........Sharon in Canada

FYI, it likely isn't "prime," it's just a rib roast. As to cooking it
- if it's good quality beef, it should be insulted by a marinade.
Plenty of fat (removable) on the top and salt and pepper - that's all
it needs.

N.

The ad said prime rib, but the label said premium rib roast. Whatever it
actually is, it was great. Just salt and pepper and a sprinkle of
granulated garlic (I was out of fresh) and some thyme. I didn't time it,
just used a thermometer....took it out at 135 and let it sit 10 minutes.
Nice and juicy and not quite red. I won't be too nervous to do it
again...maybe next time we have company. To make it up to dh, I'll do a pot
roast for Christmas. We have turkey on Boxing day at our son's so don't do
turkey for Christmas...thanks to all who gave advice....Sharon