Easy and great! I have cooked many of rib roasts and this turned out as good as any. The ONLY reason I gave this four stars and not five..... make sure to get the best cut of meat at your local butcher block. I bought the less expensive this time and could tell the flavor diffrence. You may have to ask for the better cut at the butcher block, but for the extra money it is well worth it. It not a cut of meat you serve daily, so when you make one be sure to get the best cut possible!
I covered my roast with rub and the heavly covered it with light corn syrup then rock salt. I was a little worried about to much salt.... not to worry! The prime rib was great and when served cut it with butter knifes!
I cooked a 6.5 lb roast. I never put a thermometer in it untill the after the last 30 - 40 minutes of cooking, it was rare, left it in another 15 minutes....perfect. Also mix some hot horseradish with a little sour cream, to dip in, of course with some au jus, great addition to a wonderful, easy, recipe! ENJOY
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