Definitely let it rest to allow the juices to even out and the temp to settle.

Yep, called the closed oven method. Perfect medium rare every time.....

Red eye is a "gravy", more of a sopping sauce, made from the pan drippings off a ham. Usually a country ham steak or slices. Older style fattier country hams make more drippings. Fry up the slices save the pan drippings. To that add strong black coffee in about equal parts scraping up the fond. Reduce by about half. My Alabama version calls for equal parts coffee dark brown sugar or cane syrup for a sweet gravy.

Add back the ham to the gravy or serve gravy over ham. It's also good over grits or a split biscuit. My perfect ham biscuit is each half of the split biscuit gets the inside dipped in the gravy then assembled with a chunk of ham.

the 500 degree closed oven method works good. EXCEPT some ovens have different temp ranges and others do not hold the heat. I recommend this method but put a heat probe in the center (away from the bone). Medium rare is about 128* med around 130* . If after the time it is not where you want it to be for temp turn the oven on at 200 or 250 until the meat gets up to the desired temp you want. Let rest for at least 30 min.

covering with salt is good but before it goes into the oven, brush some of the excess salt off and cover with cracked pepper.

Ours is already done (last Saturday) sliced and vac sealed. I will Sous Vide it back to temp starting at 6am Christmas morning.

These new ovens will not let you do the 500 x 5min per # and shut off

Ours has a cooling fan to cool the oven down when you turn it off

Will have to stick to smoking them I guess

I've done probably a dozen like Warrior does. Always perfect. I spear it and put shards of garlic in before cooking.

If that's the case I would do the 500 at 5min per pound then set the temp to 200* watching the temp probe.

This is my favorite way for Prime Rib :-)

Wolfy, I have to recommend the exact formula used by Warrior. I have made prime rib roast ranging in size from 2lbs to 10lbs and they all come out beautifully. Make sure you use the exact weight x 5 to determine the exact number of minutes at 500 degrees. After that high temp cooking, shut off the oven and don't let anyone open it for two hours. I take masking tape and tape it across the oven door to remind us. It makes me crazy to leave it alone, out of my control, but it makes for great entertainment for Zim and we get a perfect medium rare prime rib every time. Good luck and Merry Christmas!

The only issue I have with that method is trying to have baked potatoes at the same time. I need two ovens sometimes. Tying up an oven for two plus hours kind of limits what else you can do.

Yes, I have did may Prime Ribs this way. Do not put salt on it. You do not want to taste salt every bite. It's gross and will ruin the taste.

Follow this but I brown 4 side in the cast iron before the oven.

Get ahold of Texas Roadhouse and ask what they do. They consistently have a better prime rib than 90 percent of the local “best prime rib youve ever had” places

This!

Well this is a lot to take in guess we'll do it in the oven

https://insanelygoodrecipes.com/texas-roadhouse-prime-rib/

This is very interesting, and quite mouth watering.
But, where does one find a nice chunk of meat like that ?
Is it custom cut at a butcher shop ?
From the slaughter house ? or what ?
Price of beef nowadays, looks LIKE A PRETTY PENNY !
thanks.

Got a nice prime rib going right now in the oven for after church.
Mmmmm.
Sides of mashed potatoes, Brussels sprouts, and a banana pudding desert.
Jim

Ours is just about done I hope it turns out I can’t eat another pizza.

Its as easy or hard as you make it. The traditional way is put it in a hot oven till its seared, then turn the oven off and let the meat stay till its the temp you want. You have to hope the oven stays warm enough to cook and have no idea when it will be done. Plus once its done. The meat is grey for the first 1/2" or so with only the center cooked to the target temp.

But if you reverse sear it, its much easier.

Easiest meat to cook and Im not joking. I cover mine in salt and put in the fridge uncovered for at least 12 hours, but as long as 3 days. I like to do 1-2 days (mine right now has been in for 2 days). Then get about a pound of softened butter, add salt, minced garlic, and herbs de providence. Mix it and keep it soft. Not melted. Then rub it all over the meat about 1/8 inch thick. I like to do this the night before. The next day, put it on the smoker at 225-250 till you hit the internal temp you want. The temp will increase while it rest and sears so this is what ive found good temps to pull it off the smoker. 110 for medium rare, 115-120 for medium, 125 for medium. I do mine to 110. Then take it out and let it rest. This is the best part because you dont have to time the meat to the rest of the meal. I've let it rest anywhere from 30 min to 3 hours. Then when everything else is about ready, turn your oven up as high as it goes. Mine does 550. Once its hot, I put the roast on a cooling rack on a cookie sheet and stick it in the oven to sear. This will only take 10 min or less. Then you take it out and can slice it right away. This method gives you little to no grey ring around the meat. It will be the same color all the way through.

A side note, if you dont have a smoker or want to smoke it, you can do the first cook in the over at 225 or 250.