> wrote in message
...
> 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?
>
>
I've always done the hi temp first. followed by the low temp, although all
of our standing ribs are done on the Weber kettle indirectly. I start at
about 375F and almost immediately close vents so the temp. coasts down to
about 250F. Recently I tried a 250F roast from start to finish and the
result was excellent, with edge to edge pink. There was plenty of fat
rendering and a decent bark on the cut surfaces of the roast. You should
slather some fat on the cut ends before cooking. I always use bacon fat.
Always stop about five degrees short of your final temprature. Always let it
rest foil covered in a warm place for 30 minutes so the temp can
equilibrate.

During that time you make your Yorkshire pudding. Always use a drip pan
underneath to catch drippings, and include some of the granules with the
Yorkie. Start your oven at 400F, and immediately drop to 375F. Do not open
the oven door for 25 minutes. Do not put too much dripping fat in the baking
pan. The Yorkie must rise above above the oil in the pan.

Always make Yorkshire pudding. It's very simple. It makes up part of the
grandeur of the dish.

Kent