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.

This is not an answer but it sure brought back a memory. We were in Nanjing, China earlier this year to pick up our granddaughter. At the restaurants we ordered by picture or guess. One restaurant had a picture of a bridge made out of ribs so we pointed and they brought us a bridge literally made from ribs filled with the tastiest meat I had ever consumed. When we had all picked the bones clean, or so we thought, the waitress took them away and came back about fifteen minutes later with a bowl filled with the meat scraps off of the bones along with pieces of the bone marrow cooked in a marvelous herb rub. Our chop sticks were soon busy dipping and digging until this was bowl was history. Now there was nothing left for the cooks to prepare again for us so we waddle back to the hotel. I am sorry that I have yet to figure out how to post pictures on this site, otherwise I would put up a picture. We still have not identified the meat. It may have been pork but others have voted for donkey. I will put a picture on our web page. Here is a link that might be useful: travelling and cooking with grandpa

Gorgonzola dolce is on the creamier side in comparison to other blue cheeses. It's a great "starter" blue in case you have trepidation about more powerful blues. It's hard to tell you what to choose from unless we know what your choices are! Do you have a cheese monger near you? Good "gourmet" cheese sections at your local stores? Local artisans selling cheese at a farmers market? What you have available for purchase greatly affects the answer to your question. What I can tell you for sure is that when you buy your blue, taste it! If it seems powerful to your taste buds, use less of it. There's no bad blue, imo. Just gradations in piquantness/boldness.

That does sound interesting tomatobob! Do you remember what magazine? Does the "helmet" just get tossed away? (I'm envisioning myself trying to come up with a good use for a salty, crusty chunk of 'pastry'....LOL). My prime rib was excellent! Thanks to all who encouraged the pre-salt. I normally pull my roast at 122 degrees because we like it pretty rare. This one cooked to 127 (I forgot to turn the buzzer on), and was still juicy and delicious...even the small end that was medium-well. The larger end was perfectly rare so we had something to suit everyone! Shaved some of the leftovers to take to another family gathering tomorrow and I'm hoarding the rest!! LOL Deanna