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. *

Unless you feel like experimenting just stab your roast with a meat
thermometer and put it into a 325ºF oven, pull it out when your
thermometer says it's cooked medium rare... have it rest for 15
minutes and have at it with a sharp knife. I don't season rib roast
with anything other than lots of freshly cracked black pepper and a
little kosher salt... rub with a little olive oil. A pricey cut of
meat is not something to fool around experimenting with... rib roast
should never be cooked past medium rare... if you like more well done
go with a cheaper cut (round/chuck) and cook pot roast.