> 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. :-)

See
<http://groups.google.com/group/rec.food.cooking/msg/52874af7051fafcb>
and
<http://groups.google.com/group/rec.food.cooking/msg/8c7743e7face337c>

Victor