On Apr 21, 12:30*pm, wrote:
> 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?

You should just go out to eat if you can't figure it out.