How to properly cook a Prime Rib

[FAA]

Read “Red Meat Republic” by University of Notre Dame history professor Joshua Specht. One of us is close enough to even get it autographed!

[jetermacaw]

jm sounds like a great recipe.
One question, does the 2 hour wait time work as well for other weights?
Or is a larger one better left longer proportionate to weight? eg: 10# for 4 hours.
My SWAG would be that since the heat penetration distance remains about the same 2 hours would give same results regardless of size.

I will be doing the largest I can find at at Easter. Had any experience with larger ones?

This leads to another question. Covered or uncovered in the oven?

Excellent question.
My guess on that would be uncovered, for max. browning.
But the, as noted, orgasmic photos speak for themselves. Whatever jm did would be hard to beat.
Awaiting educational post from the master.

Sorry I never saw this, the only variable is the weight times 5 minutes, the closed oven stays at 2 hours.

[tech58]

Thanks jm JIT.
One more half to questions. Ted's about covering.
Thanks again.

[jetermacaw]

Thanks jm JIT.
One more half to questions. Ted's about covering.
Thanks again.

Don't cover, local Shoprites in NJ have great sale on Prime Ribs this week. I sometimes get a few and cut them into Ribeye steaks too.

[tech58]

Thanks jm for final piece of info.
Best here is $7.99/lb. at Kroger. 9.5 lb's best I could find.

[Minn. Fatz]

When I get done with a plate of prime rib it looks like a crime scene, pink fluid with bits of flesh floating in it. iirc it was Toulouse Lautrec's great uncle whose recipe for steak was: stack three steaks horizonally, grill, serve the middle one. If there was a way to stuff a prime rib inside another prime rib and then cook it all like the OP, that would be my recipe for it.