I used this recipe for a 4 bone, 9lb roast. I did not do the room temp thing. At ~2 hrs, I began checking the internal temp. When it reached 120, I turned the oven off while I finished the rest of the meal, which took another 20 minutes. I then took the roast out of the oven and let it rest for 15 minutes before slicing. The outside slices were medium well. The inner slices were medium rare--both were juicy and delicious. I will use this recipe any time I prepare prime rib.
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I used this recipe for a 4 bone, 9lb roast. I did not do the room temp thing. At ~2 hrs, I...