"toddjb" > wrote in message
om...
> I'm making a prime rib tomorrow and came across the below recipe.
> I wanted to know if anyone has tried it?
>
> I have cooked a prime rib once before by a more traditional method
> (450 for 20 minutes or so and then 350 for 90 minutes).
> Also, I won't be able to put this in until 4:00 or so, for a 7:00 dinner,
> so I don't have time for the all day version of this recipe (leave it
> in all day, turn the oven back on 30 minutes before serving).
>
> Let me know what you think, if you're tried this before, and if you
> have ANY tips for cooking a 6-7 lb boneless prime rib! Any information
> you can pass one would make this important dinner for 6 more enjoyable.
>

I have done this many times, it works quite well. Modify the
instructions to leave the oven on 5 minutes per pound for rare,
5.5 min per pound for medium rare. Do not open the oven door
for two hours after you turn off the heat.

Two minor problems: 1) This will cause a lot of smoke from the
oven; if you are having company it could be a problem. 2) Prepare
to lose a fair amount of the beef to shrinkage due to the high heat,
really no big deal but don't cut the amount too close. Additionally
the oven will be as the recipe says "lukewarm" when the roast is
ready so you cannot do things like roasted potatoes or Yorkshire
pudding unless you have a second oven. The drippings from the
roast may well scorch and be unusable for gravy; if you need this
sort of thing make some in advance with another recipe. About
every other time I make this the smoke detector goes off, another
possible distraction for important guests.

pavane