Lots of different cooking methods out there I see. Last year I tried the '500' degree method and it turned out fabulous. That is you multiply the weight of the roast by 5 and that is how many minutes you cook at 500 degrees. After the timer goes off, you simply turn the oven off and pull it out in exactly two hours. I was a little nervous trying it the first time I tried it with a 6 pound roast, but it was spot on. This year, I have a 13 pound roast, which means 65 minutes at 500 degrees and then turn the oven off.

Any of you have your own foolproof method for melt in your mouth prime rib...?

I guess im real curious if anyone has tried the reverse sear ..?

I coat my Prime Rib with sea salt and black pepper and let it sit in the fridge ..un covered for 2-3 days. My method is called reverse sear. I put the meat in a 250 degree oven…and cook until the internal temp is 129-131… 4-5 hours. Then it’s taken out to rest on the counter for 30 minutes…then the oven is pre heated to 500 degrees …and the roast is put back in the oven to Brown up…15-20 minutes…just keep an eye on it. Take out …cut and serve. This temp is friendly to the people who like it well ( the ends ) and a med Rare in the middle. I’ve tried a temp of 125 before..and it was raw.

See my post…been cooking it that way for the last 5-7 years….melt in yah mouth

Not mine, but…

Not on prime rib but that is how I like to do my ribeyes if not on the grill.

I rub them down with olive oil, then pepper and salt. Slide into my Big Green egg at 225 and smoke until the temp prob says the meat hit 120 degrees.

Rest and carve. Everyone loves it.

Pellet smoker at 225 till 125 degress, i season the night before and go straight from fridge to smoker we have more folks that like rare to medium rare and i can get ends done and still have mostly med rare in the center

Just picked up the rib tonight….all salted & Peppered..and in the fridge uncovered until Christmas morning.
Not a bad price considering the state of affairs

On the smoker until med rare

Normally cook on Christmas day but with everyone's scheules it will be New Year's Eve this year

Great price, Nessie. Whats your rough estimate on minutes per pound at 225 degrees?

Rob, I have use Alton's recipe. It's very good. He's my go to guy if I need recipes for anything I haven't cooked before.

No clue….I use one of them ditigal meat probes….and it beeps when it gets to my setting

I have one on the grill right now. 225 degrees until it hits about 115-120 then put over hot charcoal on another grill and sear it hard. I’ll try to remember to send pics. This is a pic from last year. Cooked it a few minutes to long for my taste.