So, I purchased this roast for Christmas dinner. They cut the bones off, then tied them back on for easier carving. Ive been reading an assortment of roasting directions. Seems pretty straightforward. One says dry brine in fridge starting now. Do any of you have any tried and tips to share on this hunk o meat?

I've tried a few different recipes over the years with varying degrees of success. One called for a whole bottle of wine in the pan if I recall and that one turned out well enough. That's a high dollar hunk of meat...don't overcook it!

Are you going to make bread pudding as well? I failed the one time I attempted that.

Now days I stick to grilling steaks and get my prime rib at a restaurant.

Thanks Lone. Im just doing baked potatoes and sauteed green beans, and au jus and horsey sauce.Trying to keep my stress level down. I do have a good thermometer to use. I wish I could send pictures like everyone else from my computer, so the photo can stay with the text. Ive tried. Bah!

looks easy enough. thanks

Honestly it looks delicious! 🎄 I've cooked a ton over my lifetime....gardengal's directions look right. Enjoy! Happy Holidays! 🎄

Just had a long chat woth our son about this. This is what I do. Very important to bring to room temp before roasting.

Remove roast from refrigerator about 2 hours (an hour or two more if it’s a very large roast) before roasting. Pat surface of roast very dry with paper towels-this promotes good caramelization (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…ballpark. 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.

I have an 8 pound roast ready for tomorrow. I make 1-2 per year and keep notes so I can get the timing right with all the sides. I do similar to Gardengal, room tempurature and heavily seasoned with the salt/pepper/garlic powder blend I use. I cook it on a rack and I add an onion, 3 cloves garlic and a few cups beef stock. It makes a nice Au Jus.

The cooking process is 20 minutes at 450 and then turn the oven down to 325 until done. That high heat gives it a nice crust. I have decided that 122 degrees is my magic done number for medium-medium rare. I start checking the temp at 2 hours. I expect my 8 pounder to be done in about 2.5 hours. Last year I had a 8.53lb done in 2:45.

Just relax, as long as you start checking early (especially if your oven runs hot), it is really one of the easiest meats to roast. The beauty is with a large roast, there will always be a slice to someone's preferred temperature. I use slices of garlic and herbs. .

I do it the same way as Gardengal -- comes out perfect every time.

The most important thing is to not overcook it! Use a meat thermometer, preferably one with a probe so you can monitor the temp from the countertop. Cook it to 5 degrees (F) under desired doneness, it will continue to cook during the rest period. Also, make sure the roast is at room temperature before putting it into the oven. This is important, too.

And yes, it really is one of the easiest meats to roast. But don't overcook it!!

Thanks for all of your tips. I ended up dry brining in the fridge for 48 hours, did the 500/325 temps, pulled it at 118 degrees, rested for 20 mins. Turned out perfect!!! Im going to doing this again for sure. Spendy, of course, but so easy, and so good. Anyone else try something new this year?

Glad it turned out well!

Anyone else try something new this year?

I tried the baked latkes recipe for Sunday dinner last week. That was a loser. :o(

Hobbitmom, perfect for you is rare? medium rare?

Mine is rare and hubby likes well done (NO PINK)! I usually cook separate steaks on the charcoal grill. The oven roast would be much easier in the winter.

Sorry porkchop. Was it because they were baked vs fried?

"Was it because they were baked vs fried?"

Probably because they were baked. They didn't develop the crispy deep golden exterior that is necessary for a satisfying potato pancake. They were edible but I won't make them again.

@Sherry8aNorthAL mainly pink with pale brown at the edges. It was yummy. Sandwiches tonight.

I cook to medium rare, that's what my guests like.

(I don't particularly care for prime rib, so I couldn't care less -- I do what they like)