We prepare that roast many times in the winter. My recipe is dead simple and turns out perfectly every time. Encrust the roast with dried thyme (no salt, no pepper), cook for approximately 20 mins per pound at 325F, or until thermometer inserted into the center of the cut reads your desired temp. We like our meat rare. Have Yorkshire pudding batter ready to go so you can raise the temp of the oven and make that while the meat rests.

We're doing a sous vide Prime Rib this year. Once it reaches your desired temp (rare for me too), crank up the oven to 500 degrees and finish the outside with herb de province, salt and pepper. Yum!

Stacey, I've used this method for years. It's pretty foolproof.

Remove roast from refrigerator about 2 hours before roasting. Pat surface of roast very dry with paper towels-this promotes good flavor and color on the surfaces.

Preheat oven thoroughly (at least 1/2 hour) to 425 degrees.

If desired, stud roast with slivers of fresh garlic, using the sharp tip of a small knife to guide garlic pieces into meat.

Generously season roast with salt and fresh-ground pepper.

Place prepared roast into preheated oven for 20 minutes (30 minutes if roast is very large). Reduce heat to 350, and continue roasting until desired temperature has been reached. The total roasting time will be about 17 minutes per pound, for medium rare. Check with instant-read thermometer, inserted in the thickest part of meat, not touching bone. Thermometer should read 125 for very rare, 128-132 for medium rare, about 135 for medium, about 140 for well done (which is not recommended).

Remove roast from oven and ALLOW TO STAND for 20-30 minutes before carving.

We swear by Kenji's reverse sear method. Perfect every time.

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

barbara tpa just curious since you are cooking the prime rib in liquid what kind of liquid are you planning on using. My personal take about cooking in water unless you are using the bagged method just no.

stacey - I bumped up a recent thread in the cooking forum from a week ago about preparing rib roasts. You must have missed it.

This is my go to recipe. It's similar to Chloebud's, but the temps are slightly different.

Natasha's kitchen prime rib recipe

I think we may try the Kenji method this year too. I'm not the host but I am bringing a 12 lb. rib roast and probably cooking it too. Our dinner will be on Saturday.

The key, lonejack, is the oven being able to consistently hold the low temperature needed to bring the meat up to the internal temp slowly and many can't. Bring along an oven thermometer to put on a rack, along with an essential cooking (probe) thermometer to periodically check on the meat's internal temperature.

Kenji method is perfect for prime rib. Love rare prime rib. Made this for our “date night” this week. Expensive cut of meat but well worth. Our local butcher that drops our meat off makes sure we have a perfect cut.

My sister in law who has been staying here for a while did a prime rib roast for thanksgiving. She swears by her recipe (which I'll have to ask for) The basics of it though it to cook the roast at a certain temperature for an amount of time independent of the weight of the roast. Then turn off the oven, and leave the roast in the oven, and don't ever open the door. Then just 40 minutes before time to serve, turn the oven back on (at some temperature), cook for 30 minutes, remove let stand 10 minutes, carve and serve.

Thanks Elmer. The host has a really nice double convection oven so I imagine it is up to the task. I'll look for my oven thermometer and take it with me. I have a Thermapen and will take it along too.

Sounds like you're on top of things, Lonejack, enjoy it. I'd not use the convection setting if possible.

I once had an experience overseas when I was cooking a turkey in the home of some foreign friends as part of what my wife and I did to give them "a taste" of an American Thanksgiving. It was easy enough to convert my preferred turkey roasting recipe in F to C but I failed to ask about the oven. I learned after the fact that it was an "always convection" convection oven. At about the 70% mark time wise, I decided to open the door and take a look and the darn bird was done, bordering on overdone. Because I'd brined it, it hadn't dried out but oh what a surprise that was and a lesson for me to always inquire about the equipment when using something unfamiliar.