On Sat, 21 Apr 2012 12:38:49 -0700 (PDT), Chemo the Clown
> wrote:

>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.

More like Asshole the clown.