| ibcheft,
I've got a couple tips if you're interested.
1. Get a decent roasting pan with a rack.
2. Get one of those digital thermometers where the probe remains in the meat while it cooks. Get the tip of the probe to the approximate center of the meat.
3. For a nice crusty exterior find or make a good rub to put over the outside. If you can't find a store bought one you like, I have a couple recipes that I can send you.
4. I cover the bottom of the roasting pan with a liquid. For prime rib I usually use a nice red wine. No grocery store bought cooking wine. Remember, never cook with anything you wouldn't drink.
5. Set the oven for 400 for the first 30 minutes, and then drop it down to 325-350
6. Set the thermometer alarm for 140 degrees. Remeber, the meat continues to cook after you take it out.
I used this approach for my father's 90th birthday and got a very nice medium rare roast. |