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?

Just a preparation suggestion:

Cut the ribs away from the roast. Cut the fat off in one piece.
Season the meat. Tie the fat and ribs back in place. After cooking,
remove the ribs and fat and carve. Save the ribs for another time.

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