Sqwertz > Wrote in message:
>
> Overcooked on the top, uneven inside. Cooked at too high a
> temperature.

Agreed.

> Sear cold roast at a high temp for 10 minutes then without opening
> oven turn down to 250-275F....

Again, too high a temp. 170-200 is much better, whatever is the lowest
temp. your oven will hold reliably.

Roast at 170-200 until you hit 115 internal, rest 15 minutes, and then
put it under the broiler or sear in a cast iron pan to finish the outside.

> ....so it looks like this:
>
>
https://www.flickr.com/photos/sqwert...ream/lightbox/

Looks about perfect -- even a single rib can be done right:

http://www.xhost.org/images/food/PrimeRib1.jpg

http://www.xhost.org/images/food/PrimeRib2.jpg

-- Larry