On Apr 21, 1:11*pm, wrote:
> 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.

Well smarty Bob, you did say "Of course, I have a feeling I'll get
>> those who think high heat, low heat, long time, short time.