Personally I'd stick it back in the oven and roast it some more. If you crock pot it, it will be more pot-roasty than prime rib roast, which seems a shame for a good cut of meat. I go 20 mins per pound of meat, plus 20 mins.

DH did a butter and salt rub on the Rib Eye roast. He did high heat for 30 min. (to get crust?) and 2 hours at 325 degrees. I wouldn't have expected it to be so red in center. Thanks for your comment.

How much did it weigh originally?

What was the internal temperature when you took it out of the oven?

It's supposed to be red in center.

Here's from Serious Eats:

"120°F/49°C (rare): Bright red and slippery on the interior. Abundant intramuscular fat has yet to soften and render.

130°F/54°C (medium-rare): The meat has begun to turn pink and is significantly firmer. Juicier, moister, and more tender, and beefier than either rare or medium meat.

140°F/60°C (medium): Solid rosy pink and quite firm to the touch. Still moist, but verging on dry. Fat is fully rendered at this stage, delivering plenty of beefy flavor.

150°F/66°C (medium-well): Pink, but verging on gray. Moisture level has dropped precipitously. Chewy, fibrous texture. Fat has fully rendered, and has begun to collect outside the steak, carrying away flavor with it.

160°F/71°C (well-done): Dry, gray, and lifeless. Moisture loss is up to 18%, and fat has completely rendered. What once was cow, now is dust."

http://www.seriouseats.com/2014/12/food-lab-guide-to-prime-rib.html

If you don't like it rare, cook it further by all means. A nice sauce will cover anything. I don't care much for rare meat either. That's why I'm into pot roasts and stews.

Cn't say I really know what I'm talking about, BUT... was this big hunka beef cold or room temp? Seems on most cooking shows, meat is room temp before perp... at least beef? A 5 lb piece of beef, COLD... would take quite a while just to get up to temp, I would think. I LOVE prim rib medium, bordering on rare... as long as it's HOT! Have NEVER cooked it at home, not even one of those "Flintstone" type pieces. Love medium rare filet... that's another thing I'll leave to the pros for when I go out to eat... that rarely happens so I want toi to be perfect when it does!

the Rib eye roast was room temp, had been out for an hour before putting it in oven. I like prime rib a little pinker also, but this is rib eye and is red in middle. Will try roasting again. Cross your fingers for us. BTW, it was just under 6 lbs. at start of cooking. I was shocked that 2 hours wasn't enough.

I like medium rare. My husband likes medium well. He usually takes a thick slice and puts it under the broiler or in the skillet for a few minutes to get it done to his liking, and it seems to work for him.

I like it medium rare, so I would probably like how it is now. However, for future reference, I always remove the ribs from the rib roast for cooking. I have a sharp boning knife, and I slice the roast off the rib rack as close the bones as possible so as not to waste too much meat. The bones shield the meat from the heat, and will slow down the cooking so much that you get it too cooked on the outside and not cooked on the inside.

I cooked a 6 pound rib roast Christmas eve. 20 minutes at 450F to get a good crispy crust, then 325F for 1 hour 15 minutes for rare to medium rare. It was perfectly cooked. I can't imagine that a boneless ribeye should take any longer............

btw, it takes much longer than a hour for a 6 pound roast to reach room temperature. You need more like 3 hours. The exterior may well be room temp but the interior will not be. And that can affect both cooking time and degree of doneness.

"I like prime rib a little pinker also, but this is rib eye and is red in middle"

Prime rib is a Prime graded rib eye roast. If its not Prime graded (choice, for instance,) its just a ribeye roast.

a meat thermometer is all it takes for a perfect piece of meat every time and a good investment considering the price of some of these hunks of meat we all buy for the holidays. Now that its after Christmas a lot of stores will clearance them.

Don't try to roast it again - it will just overcook the exterior. Slicing it into thick steaks and grilling/broiling/frying them to your desired doneness will work much better. You could also do the redneck sous vide method described above, but since you do actually want the meat more cooked it will be faster to slice and fry.

I'd go for some nice thick steaks. In fact I'd probably prefer that over the intended roast.

VB - I'm quite sure you're mistaken. "Prime" rib is a cut, not a grade.

Thanks for all your suggestions. I did not cook this roast. DH did, and I leave well enough alone. I would have taken it out sooner for room temp. He did do the 450 degree thing, 325 degree for cooking 2 hours. I know he got this off the net, probably Paula Deen. I've sliced some, so far, we pan fried it. I've also cooked a few small pieced with bones in water, (small amount) with garlic clove and 1/4 tsp. salt. Still have half to figure out. He wants barbeque. It will not shred like other cuts of beef. I'm done. I'll let him mess with it. Thanks everyone for all your help. So nice of you. Happy Holidays to all!

Never attempt to cook a nice peice of meat with out a good instant read thermometer. Beef is too expensive to ruin by over cooking...or under cooking to necessitate "fixing".
I would leave it at room temp for about an hour....then put it into a 275 oven until the center is as hot as you like it....tested with a thermometer!

mine had 6 ribs, cooked it at 320 wrapped loosely in foil for 4 hrs then removed the foil and raised the temp to 350 for 45 min. It was perfect and very good. Butcher said cook it in a slow oven.

left-overs? heat in a pan with beef broth.

I would wrap the original in foil and cook at 320 for about 2 hrs.

What happens in a restaurant if patron says meat is too rare? Does big $ prime rib get tossed when returned to the kitchen or to they do "something" else back there?

Actually, VedaBeeps is correct. "Prime" is a grade given to beef by the USDA, along with "Choice" and "Select." Prime is the highest grade and indicates superior marbling and tenderness. The word "prime" in "prime rib" does not necessarily mean that the meat used to make the dish was graded prime. "Prime rib" is simply a name adopted by restaurateurs over the years to indicate a specific preparation of the ribeye cut of beef (roasted whole and sliced to order). It would be more proper to simply call it ribeye roast, but that doesn't quite have the same ring to it!

Klseiverd - when "prime rib" or rib roast is served in a restaurant it isn't prepared to order - it takes hours to properly roast a large piece of meat like that. A restaurant will have several roasts cooked to different levels of doneness and will slice off a serving of the roast that most accurately matches the order (or if someone wants it well-done, they will saute or broil a slice before bringing it to the table). A ribeye steak that is served too rare will likely be thrown back on the grill for further cooking, but it's much easier to make sure a slice of roast is cooked appropriately before serving.

I would slice thinly and heat it up with jus or gravy, a la minute.

I would also slice thinly and heat carefully in some broth, so as not to overcook it.

Like Veda, I grew up with the understanding that "prime rib" had to be a "prime" cut. Now I think the term has become more generic and just means a ribeye or rib roast.

Mine was a 12 pounder, a 7 rib standing rib roast, grass fed and raised here on the farm:

That handy dandy expensive and upscale instant read digital thermometer didn't save it, though. Seems the blasted thing has a "hold" function, and I took the temp at 103F. I took it half an hour later at 103F. Hmmmm. I fiddled with the thermometer and finally gave it to Elery, who paid far too much for something that does what my $5 dial thermometer does. by the time I figured it out, the roast was 160F. Shoulda used my cheapy thermometer that actually works, I've always hated that expensive one. (grrrr). So this is what mine ended up looking like, on the platter with the glazed ham.

It was still tender, thanks to that 4 day "dry aging" in the fridge, and it wasn't dried out, but it was definitely too done, I like mine so rare it moos. (sigh) Everyone else liked it, though.

The Yorkshire puddings were another epic fail, they never rose and were solid like a muffin, not hollow at all. I get a second try at the other 7 rib roast this weekend for my family dinner, we'll see if we do better with my $5 thermometer!

So, I'd have swapped you roasts, yours sounds perfectly done to my taste...

Annie

Annie, did you put your Yorkies into smoking hot pans? And not open the oven until they were nearly done? They're the main reasons I can think of for Yorkie failure. I prefer really rare meat too :-)

What flour did you use?

More to the point how many eggs?

I would be content that it was not overdone.

Good suggestions to saving. Overdone becomes chili or recently an overdone brisket was sliced into ribbons and frozen for beef noodle bowl soup. Very tender but not so great for the intended meal.

Yorkies need attention even being so simple.

Colleen, I'm also leaning toward thinking that the pans were not hot enough. I had taken them from the oven to put the hot beef fat in, and then put them back in, but perhaps not long enough. I did not open the oven, so that's not it.

As Islay directed, I broke 4 eggs into a measuring cup, added equal amounts of flour and milk, whisked it all up. Added a bit of salt, left the batter in the refrigerator for 3 hours. This was the result....

Definitely not what I had in mind, and nothing like any of the pictures!

Annie

Not sure how much the volume of your eggs was but I go by 4 eggs, 1 cup of flour and 1 cup of milk. I put the oiled pans in as soon as I put the roast in (and then make the batter so it can rest) because you want smoke coming off them when you pour the batter in.

I also add a good teaspoon of dried parsley and dried mixed herbs to the batter, along with salt and pepper.

Usually it's a raising agent that make them like that. My mother insisted on making them with self-raising flour and they were always horrible. Bizarrely you must use plain flour.

Islay, I used all purpose King Arthur Flour, no leavener at all.

Annie

I make yorkies often and have had only one failure in 20 years. Whisk 4 eggs to foam. Set aside. Mix one teaspoon salt into 2 cups King Arthur AP flour. Pour in eggs and 2 cups milk. Whisk until smooth, set aside for 30-60 minutes, or gen longer. When the beef is out, skim one tablespoon oil per into eight large popover cups. (My Norpro pans are 6 per, so I leave 4 empty.) Put the pans in a 425 oven until oil smokes. Yank out and quickly pour cups about half full then shove 'em back in. After 20 minutes, start watching without opening door. Should take 30 minutes. They should end up towering, then sink a trifle after being pulled out. That said, the one fail I had was epic. And I have no clue why. So, FWIW . . . .

Maybe the batter should not have been so cold? I made mine in advance for the first time ever. Maybe ~ an hour and a half, and the batter left on the counter. It rose higher than ever before. Too high, really (one big cast iron pan, smoking hot), as the tips burned. It also baked in ~ 10 minutes less than usual.

Good spot, linnea. Just saw Annie's note that she left the batter in the refrigerator after mixing. Way too cold. Leave it on the counter while it's resting, it won't have time to go off or anything.

I made popovers for years...it was my make a bad meal better trick...easy...put it into the blender and then into custard cups and into the oven...
Then one day they didn't pop....and I couldn't make them for years. Then someone suggested adding an extra egg white....and I did and haven't had a failure since. I think the eggs Iw as buying got smaller!
I never preheat the pans and I sometimes let the batter rest....sometimes not....never in the refrig for 3 hours....and in the past 30 years they ALWAYS pop!
I think ti's about the eggs.
I 1/4 cups of spooned AP f;lour
1 1/4 cups milk
Bit of salt and herbs if desired
4 eggs and an extra white....grease pans...but I don't put anye xtra grease in the pans, heat oven to 450, pour batter into popover pans and into the oven for 18 to 20 minutes, turn oven down to 325 witho0ut opening the door and bake another 15 to 20 minutes.