Mark,
I make a simple rub of olive oil, crushed garlic, sea salt, pepper, and rosemary, then slather the rib roast. I'll crank the oven to 500 and put it in for about 15-20 mins to sear the outside (or you can do this in a hot pan) before turning it down to 350. Then it's all about following cooking times (how many mins per pound) and check it early with a meat thermometer to ensure you don't overcook it. With a 12 pound roast, the middle should be rare, moving to medium rare outside of that, etc. Even if you don't like rare prime rib, I like having the middle rare so you can use it for leftovers to reheat to your desired doneness. After it's done, let it rest for 20 mins before cutting otherwise the juices will run everywhere and won't reconstitute in the meat. With your pan drippings, I run those through a sieve and then add extra beef stock and reduce to make au jus.
Sent from my SM-G965U using Tapatalk
