Or a rib roast. I have a 4.5 pound certified angus bone in rib roast for
tomorrow night. Given what it cost me, I'd like it to come out perfect. I
Googled prime rib cooking and came up with too many different ways. High heat,
low heat, long time, short time. I don't want to experiment with this. Can
anyone point me in the right direction?Of course, I have a feeling I'll get
those who think high heat, low heat, long time, short time. :-)
Thanks.

Oh, and another question. I only have one oven. How could I make Yorkshire
pudding or popovers while cooking the roast with the temperatures required so
different. Or can/should I?