Cookie: I beg to differ and say, boiling doesn't remove the Flavor. I have cooked Ribs all the other ways , even out Hunting on an open fire. and this is one of my favorite ways. Everyone loves them. We are not near a Sues or Roadhouse or I would be buying them. If you think you'd like to try them here is the reciope. I've had good feedback from some of the members on the CF LouÂs Broiled Spare Ribs and Finger Licking Good , Sauce I use Country Style or Sizzlers , cut a little thicker than ½ inch For about 3 ½ lb. of meat. Put a pot of water to boil, on the range top, with just enough water To cover the Ribs. Add: 1/3 teaspoon of Old Bay Seasoning , Garlic Powder and Onion Powder. An Italian pinch of Ground Cloves , Basil and Oregano 1/4 Teaspoon of Black Pepper 2 Bay leaves Simmer for about 35 minutes If IÂm going to make Spaghetti Sauce later, IÂll save this stock to thin the Tomatoes and Puree Meanwhile, put in a small bowl : 1/2 cup of Bullseye or Krafts Original Barbecue Sauce 1/2 cup of Ketsup 1/2 teaspoon of Mustard ¼ teaspoon of Old Bay Seasoning 1/3 Teaspoon of Garlic Powder, Onion Powder An Italian pinch of Cloves , Basil and Oregano Black Pepper - to taste. 2 tablespoons of Brown Sugar and Maple or Pancake Syrup 2 Heaping tablespoons of Grape Jelly and Strawberry Jam Smooth out the Jelly and Jam with a fork and mix well. This may sound like overpowering sweetness but it is not. It is a Sweet and Sour taste. I use a 9x 13 SS pan and lay some Sauce on the bottom. Then I lay in the simmered Spare Ribs and spoon the Sauce on them. If there is some sauce left over , save it for basting when the ribs are almost done. I cook them in an electric range Broiler, set on Low, Placed on a shelf about 8 inches below the burner. They will cook in about 25 minutes. Test after 20 minutes Ummmmmmmeemm Gooooooooood !!!!!! Not a Good Photo

No difference. Enjoy!

Unless you like medium rare and no rarer than that you will have a hard time reheating a roast that large...unless you portion it out and reheat each portion. The link posted by Theresa doesn't seem to have info about reheating a whole roast, only individual servings. I would wrap closely....leave the au jus to be reheated separately and warm in a low oven...maybe until the center measures 100 with a instant read. That if you want to maintain some rare...make it perhaps 110 for medium...it will continue to cook after you remove it from the oven. It is already cooked and browned....you simply want to warm it to serving temp without drying it out. Heat the au jus and put a spoonful over any serving that may seem too cool rare. sounds lovely! I am for sure jealous! Linda C

Lucky you!!!! Cooking this is dead easy. While it roasts, you have time to do the sides. Be sure to bring the meat to room temperature before cooking and salt about it about 4 hours before or even overnight. It makes a big difference. You can even put the mustard glaze on in the beginning to help form a nice crust. Serve with a potato gratin and some fresh asparagus or a creamed spinach. Standing Rib/Prime Rib roast 1/3 cup Dijon mustard 2 tablespoons minced garlic 1 tablespoon chopped thyme leaves 2 teaspoons coarsely ground pepper Kosher salt 3 tablespoons extra-virgin olive oil One 5-rib 12- to 13-pound prime rib roast, chine bone removed Preheat the oven to 450ð. In a small bowl, mix the mustard with the garlic, thyme, pepper and 2 teaspoons of kosher salt. Whisk in the olive oil. Set the meat, bone side down, in a roasting pan and season it lightly with salt. Roast the meat in the lower third of the oven for 20 minutes. Remove the meat from the oven and reduce the temperature to 350ð. Brush the mustard coating all over the top and sides of the meat and roast for about 1 1/2 hours longer, rotating the roasting pan 2 or 3 times for even browning. The meat is done when an instant-read thermometer inserted in the center of the roast at the thickest part registers 120ð (for medium rare). Transfer the roast to a carving board, cover it loosely with foil and let rest for 20 to 30 minutes. Set the roast on its side and run a long, sharp knife between the bones and meat; remove the bones and set them aside. Turn the roast right side up. Carve the roast 1/4 to 1/2 inch thick and transfer the slices to warmed plates. Pour any carving juices over the meat and serve at once. For bone-gnawing carnivores, cut down between the rib bones and pass them on a plate. *If the bones are not cut loose by the butcher, do so with a very sharp knife and tie them back on. Enjoy your feast. This is the same way I did 4 roasts for about 60 people for Dads 75th birthday.