ps-
1) I do not adulterate the meat with any salt or spices or alien fluids,
unless its old cow rib roast.
If it is Prime, additon of such contaminants is sacrilige around here and
an affront to the chef. We save those for lower grades of chuck and the
like. Fat-side-up and the extra flavor from the intial sear are all that is
needed.

2) And I have tested the from-the-refrig and let-it-warm-on-the-counter
methods on several roasts - Bringing it out of the refrig and unwrapping it
before I prep the pans and preheat the oven seems to give it the best flavor
in these ovens.

"--" > wrote in message
...
>
> "MJ" > wrote in message
> ...
> > Does anyone have any ideas on how to cook it? I have looked it up and
> there
> > are about 3 different techniques. The grocery store had them on sale so
i
> > picked one up but i dont want to mess it up. I would like it medium rare
> and
> > tender so if anyone can tell me which way is best that would be
great!!!!
> > 1. Turn oven on 500 cook for about 20 minutes then turn down for the
> > remainder
> > 2. Turn oven on 500 cook for about 30 minutes then just turn the oven
off
> > for about 4 hours without opening the door at all
> > 3. Cook it at 325 until desired doneness.
> > Thanks
> > MJ
> >
>
> A few suggestions -
>
> If you have a wire rack to hold it, use it - or buy one so the roast
> doesn't sit on the "frying pan bottom of the roaster" for several hours.
> Roasted prime rib is better than fried prime rib.
> Line the shallow roasting pan with aluminum foil, put the rack over the
> foil in the pan, set the roast on the rack so the fat layer is up.
> Uncovered, of course. (Need I say it is not pot roast)
>
> I preheat the oven to 450 F because I like the "steak effect flavors" the
> roast gets on the outside, and the smell of anticipation, from being
> air-fried as it starts roasting.
>
> I put it in the hot oven, about in the middle rack area, close the door -
> and because I worry I might get distracted and forget, I wait watching
for
> the heating light to go off and then I turn the oven down to 325 F.
> At about 20 minutes a pound, I check it with a thermometer, one place
> sorta near the bone.
>
> Figure 25 minutes a pound roughly, and 15 minutes to set after you take
it
> out.
>
> And check out how to carve it if you haven't done one before - it isn't
> hard to do if you set it on edge and you slice at a reasonable pace
rather
> than push the knife thru.
>
> - some like to pare off the bones first (the best part it seems since
> everybody wants them) and then slice the eye, and others like to serve
bone
> and eye in steak-slices.
>
>
>
>
>