Best way to cook Prime Rib is on a low an slow smoker around 130 degrees.
That way it is perfect medium rare from the outer crust to the center is all the same plus you have that nice smoke taste.

Patty, in googling that seems to be the directions of choice that I have been coming up with. LOL...we'll see what my family thinks and it may be the first and last time I cook one for a big gathering. Do you use any seasoning before you put it in the oven? How long do you let it rest? Thanks for your help.
Nunyabiz1, that sounds awesome, but I don't have a slow smoker. That may be something I will have to look into for another time, though. Thanks.

I did a smaller one on autoroast and it comes out great. I can outline the issues for you.

I'd decide whether you want to roast it directly on the rack with the pan underneath, or in a roasting pan (which isn't necessary but will be less to clean in the oven directly.) Also, be sure to put the fan screen is in place before starting.

The nice thing about Auto Roast is that it starts with a cold oven and then goes up to temp. So you can set up the roast easily in the cold oven. Definitely use the probe. If you set it to 125, as patty suggested, you will get perfectly cooked medium-rare meat (130-135) after it rests for about 15-20 minutes, tented with foil.

The probe does the temperature taking for you -- make sure it goes in from the side smack in the center of the rib eye meat and doesn't touch the bone. Thing with the probe: it will give you something like a 20 minute beep/warning (check the manual or ask the Miele customer folks) before the end and show the temp but you still must separately calculate approx cooking time. It registers temperature, not cooking time.

The probe can absolutely be trusted.

For best results, season 1-2 nights in advance with a dry rub of garlic and onion powder, mixed herbs (French or Italian) plus salt and pepper all over -- bone side, fat side and ends. Alternately, you can use a pastry brush to paint it all over with a very thin coat of Dijon mustard and sprinkle the spice rub over that as they stick well. But I then leave it on a cake rack set over a cookie sheet, UNWRAPPED bone side down. That's fine overnight or even two nights (meat is aged unwrapped at steak houses). The mustard will give a nice tang and slight crustiness. Resist the urge to wrap it.

About 6-8 hours before you plan to cook, remove the roast from the fridge and let it come to room temperature in a cool place. Otherwise, it will take forever to cook. Don't worry, it's really cold and it will be fine. You just don't want to put it someplace too warm or wet (or near where the dog can do a jumper).
I'd start it at 450, as patty said for 15-20 minutes, which jump starts the cooking with the probe in place. If that gets too smoky (unlike a regular oven the Miele uses the broiler to help) take it down to 425. But with Auto Roast, you turn the oven off quickly and back on again to lower an Auto Roast temperature (boring but that's how it's done). It may be necessary to reprogram the probe and restart the timer but the oven will register the hot temp. No need to open the oven to do any of that though, which is nice.

Again, don't forget to calculate the approximate time using patty's guideline but if that probe is in the meat all the way and in the center it will come out at the right temperature.

Thanks for the info on your unwrapped dry rub and Dijon, ROCOCOGIRL. I'm going to try that for New Years (when DH and I will be alone and not have those weirdo 'well-done' relatives here so we can cook rare/medium rare!). GMA, I normally just heavily salt and pepper and cut small slits in the fat and insert slivers of garlic.

You also asked about "resting" the meat- I tent loosely with alum foil for 15-20 mins. as rococogirl does. The meat continues to cook slightly, but mainly because the juices then stay in the roast and not all over your carving board. Also, I agree that it should be at room temp before cooking and 15-17 mins/lb is just a pretty good guide for length of time to cook so you can plan your meal. By all means, go by that thermometer at 125 and pop that baby out of the oven then.

PLEASE don't be nervous about cooking a prime rib. One of the easiest things you'll ever cook: Room temp, 450 for 15-20 mins, then 325 till thermometer reads 125. You must learn to trust that thermometer. Rest under foil for 15-20 mins.

patty, I also buy the roast way ahead and age it as long as 5 days before seasoning, again unwrapped on a rack over a cookie tray. I find it tightens it up and improves the flavor and texture -- like steakhouse steaks. It gets dry on the ends but those just develop a crust with the seasonings.

Also, if fresh garlic is prefererable to garlic powder, it can be mashed into a paste with 1/2 tsp oil then mixed in with the dijon mustard.

I agree with you about this being one of the easiest roasts to cook. I was astonished the first time that the probe gave me the warning and eliminated the need to test the roast for doneness at all.

You ladies have given me some confidence and I will let you know how it turns out. I am going to follow your instructions to the letter :) One question, do you do any basting during the roasting time? (or do you just pop it in and wait until it reaches temperature?)

Use lowest rack in the oven. Roast with the bones facing down -- it sits better that way and the layer of fat makes it self-basting, especially en the broiler element kicks on and starts the sear. You don't want any liquid in there -- unlike a turkey basting would be the wrong way to go. BTW, I always run my hood on low when this is going in the oven as it can get a little smoky.

You'll do great -- just don't chicken out about leaving the meat out of the fridge in advance. If you have a chance to take pix, we'd love to see! Happy Holidays.

"...fresh garlic is prefererable to garlic powder...."

Ooooo......yes, yes, yes! Crush up 3x as much as you think will be "enough". Mix up with olive oil and whatever else you think might belong in the paste (I did say paste....nothing runny) and slather on at least 8 hours before. (after slashing the fat)

Don't know anything about Miele auto-roast but I understand serious rib-roasts.

Hmmm, I haven't had Prime Rib in a "Coon's Age".
Do you think if I call Electrolux they will swap out my "Perfect Turkey Probe" for a "Perfect Bovine Probe"?

Failing that I guess I will just have to "Wing it" or is that "Horn it"?

No worries, I'll follow the expert advice here!!!

Thanks A Lot!!!

Gary

Oh, thank you so much again....I'm getting excited to get this prime rib in the oven now. I'm still a little nervous, but feel like if I follow this great advice it will be wonderful.
If I can figure out how to post a picture, rococogurl, I will do so. And thanks for the heads up on basting as that was one question I needed answered.
Merry Christmas to all!!!!!!

Put it in the bank: It's pretty much impossible to screw up a rib-roast. Put in oven. Cook until done. You're going to be proud!

I use auto roast all the time.

Depending on the model of your Miele, you likely have two automatic choices: auto roast or Master Chef. Go with auto roast, and lower the roasting temperature to about 130 for a uniform internal color. Set the probe temperature for the doneness you desire. If some of your guests like their meat rare and some like it well done, cook the entire roast rare. After you carve it, you can make slices well done by placing them in a skillet with a little hot beef broth for a minute or two before serving. This is how its done in restaurants.

If its your first time using auto roast, I recommend you put an oven thermometer (not a meat thermometer) in the oven along with your roast. All ovens are a little different, and you should learn whether your oven cooks hotter or colder than the stated temperature. Most Miele's seem to cook a bit colder than the dialed in temperature.

You will put the roast is a cold oven. Depending on the size of your rib roast, the automatic searing cycle can take up to an hour to complete. When the sear is complete, the oven will automatically shift to the roasting temperature (not the probe temperature) you have set. If you don't set the roasting temperature, the oven uses its own default which is probably higher than you want to cook your rib roast. It will still turn out great but each slice will be more well done on the edges than the center -- lower temperature creates a more uniform color.

The oven will automatically shut off when the probe reaches the probe temperature you have programmed. You MUST take the roast out of the oven when the oven shuts off. To do so, remove the probe from the oven connection, NOT from your roast. Leave the probe in the roast until you are ready to carve it, otherwise you will lose a lot of moisture through that hole in your roast. And if you don't remove the roast from the oven after the oven shuts off, the ambient heat of the oven will overcook your roast.

Out of the oven, loosely tent your roast with a couple of pieces of aluminum foil (with probe still in the roast) and let it rest AT LEAST 30 minutes before slicing. Don't cheat! Otherwise your meat will be dry.

Season before you cook, but keep it simple. Salt and pepper is really all this great cut of meat needs. Garlic salt is great too. Season liberally, but you don't need more than salt and pepper. Let the flavor of the meat shine.

Enjoy your Miele. It is an amazing machine.

Ok, gma_j......how did it go?

Thanks to this message board, the prime rib was awesome. This was the first time I had used the auto-roast feature on my oven and could not set the probe temp for some reason. I did have a thermometer, though, so all was good. It did a beautiful job of searing. We all decided prime rib would, for sure, be our standard Christmas Eve dinner from now on.
rococogirl, I did leave it our for about 6 hours - I didn't chicken out. Also, wish I would have thought of a picture at the time, but I didn't....but it was a beautiful roast. Thanks for all your help.
Now, I'm wondering about setting my probe temp for my next attempt at auto-roasting. Did I do something wrong or is it not working? Anyone have any advice as to what I could have done wrong?

Don't have Miele but have had 4-5 ovens with temp probes over the decades. Each one had a different way of setting and, unless I reviewed the manual, I couldn't figure it out at first. Never had one that didn't work exactly as represented once I figured it out. Never had one that broke.

I suspect yours probably works perfectly, too, and that you're likely missing something. Suggest reviewing the manual and trying again.

You bought a Miele oven instead of an Electrolux!

Just kiddin, glad the Prime rib came out great, I'm gonna try it soon.

Happy New year!

Gary

PS....good on ya about a successful roast. Aren't they wonderful?

I set up the probe first -- both in the meat and in the oven wall. Be sure it clicks in really well.

Then when you select Auto Roast a screen comes up that lets you input the finish temp for the probe. I keep the operating manual handy to remind me. It's in there too, in case you can't find this post later.

So glad it worked out well for you. Prime rib was always my Mom's Christmas dinner too. It's really elegant.

gma_j, if its the same procedure as Miele's speed oven, you select the Auto Roast function and touch "temperature". Then enter the temperature you want the oven to use after searing (use the numeric keypad). The lowest cooking temperature my oven allows is 200 degrees F (it gave a bad beep sound when I entered the 1 for 130).

If you don't specify a different temperature, then it uses its default of 325.

asolo, I'm really assuming mine works. I'm sure it was something I did or didn't do right (I did read the manual beforehand though LOL) so we'll see when I try the next time. I do know I won't be afraid to do a prime rib again, thank goodness, as it was so darn good.
dodge50 - LOL
rococgurl, I am wondering if I didn't have it into the wall well enough as the screen never came up to set the probe temp. Thanks again for all your help.
chac mool, I didn't have a problem with the actual oven temperature - it was setting the probe temp that didn't work. On another note, I also put the Miele speed oven in our new home and as yet haven't even tried it, though I will now that the holidays are over. How do you like yours? And what things have you cooked in it?

gma_j, I see now you were referring to setting the probe temperature. I haven't used my Miele probe; I use the speed oven for smaller things, where a probe is less useful. But it really does snap in place with a loud click; so if yours didn't, that could be the problem. Larger things generally go into my E'lux oven; that probe works fine.

The speed oven pre-heats quickly, so if something fits its faster to cook it there. Its useful for re-heating (use MasterChef, if you know the weight), as well as stuff like baked potatoes (in combination mode), and for roasting, braising, or convection baking small portions. I've rarely used defrost, or broil (except to finish browning something like ribs).

The Miele's manuals leave much to be desired. While we wait for mojavean or someone smart to write a decent Miele speed oven cookbook, a variety of recipes on the Miele site can get you started on some dishes (see link).

Here is a link that might be useful: Miele recipies

chac mool, I'm really wondering if I had it in place because I don't remember a loud click. I'm getting excited about using the speed oven. Unless we have company, it is just the two of us so I'm sure it will get used a lot. Thank you for the link...I'm off to look at it :)

applepi and others-I realize this is an old post but I wanted advice on using auto roast for beef tenderloin. I did it before but several years ago so not sure. I think I used an oven temperature of 350 and set the probe for 120. Any advice? does it sear automatically?

thanks for any info

I cook to medium rare and have a pot of aujus simmering - slice the prime rib put it in the aujus for a few seconds - takes the red away for the well done people - still tastes good - but you can then you can enjoy!