Aight so we got one for Christmas ( apparently it's a traditional thing ..never heard of that and eveyone is surprised) aaannnd eveyone is scared to mess with it so guess who gotta cook it lol ? Never cooked one only had prime rib a few times and never really been super impressed... usually just was like a over priced extra bloody steak ,so what's everyone's favorite way to cook these ? Don't ah e access to open games on here so no grilling

Waaay better than turkey

Pay attention wolfie....

#1 ...Cover that meat with copious amounts of kosher salt...don't skimp on this paaht.

#2 put it in the fridge on a wire rack ... uncovered....1-3 days.

#3 The day your going to cook it...put it on the counter for an hour.

#4 heat oven to 250 degrees

#5 Put meat probe into the center of the roast ( away from the bone ).

#6 remove roast when probe hits the internal temp of 130 degrees.

#7...remove roast from oven ..and let rest for 15-20 minutes on the counter

#8 Aftah rest period...Put oven on 475 and put the roast back in the oven.

Until it gets nice and brown.

#9 remove...slice and eat.

Make sure the fat cap is up like this ....when cooking.

Plan on at least 3 hours....but keep an eye on it.

nice

I don't know, ms.V does ours in her roaster oven.

I'd follow Nessie's advice to the letter.

… slice that thing up and have ribeye steak

And if you over cook it they will likely throw you overboard.

Here's the all important..meat probe.

The probe goes in the meat....you shut the oven door on the

Stainless steel cable and set the display on the countah.

That rig...will show you internal temp...and has a setting for doness plus an alarm when it hits said temp

Of 130 for your prime rib. Your rib will be med rare...with the ends a

Little more cooked.

I've had great success with the rule of five. Exact weight X 5 = time in 500° oven. Kill heat, DO NOT OPEN OVEN for two hours. Meat needs to be room temp before going in, fat cap up. Agreed on the dry salt brine the day before. I'll give it a herb butter rub before going in, your choice thyme/rosemary/garlic.

Usually do steamed asparagus and homemade hollandaise to go with.

I cover mine with lawrys seasonings salt put in the fridge overnight.either put on the grill or in the oven until the desired temp is achieved. 250 is a good temp for either one.i prefer a grill or over the oven.Pull out let rest for 15 minutes and carve.like mentioned the end pieces will be more done then the rest of it.if I have people that like there's more well done i just throw that piece/s in a pan with au jus juice until it's how they like it.

The trick is to leave the oven closed once you shut the heat off.

I do what papa Dozer and warrior .I also like to put mine in the smoker and smoke it for 30 minutes a pound and check the internal at about 130.

Sorry Wolfe 😁

Oh, and I'm with you on when did this become a tradition? Didn't know it was a thing until a few years ago.

My Christmas tradition has always been a big southern breakfast Christmas morning. Grits, pancakes, biscuits, patty and link sausage, bacon, country ham and red eye gravy, sausage gravy, hashbrowns, eggs to order. Honey and cane syrup and jelly.

Speaking of red eye gravy ...what exactly is that ? Always heard of it, never had it.

And likewise, I didn't know this was a tradition until I started deployments.

Nessy's recipe is spot on. Don't let it cook long at 475, just brown it a little. And LET IT REST 15-20 min before slicing it or all the juices will run out.

Concur.

I've done similar with Canada goose breasts. Phenomenal.