Awesome recipe! We made this for Christmas last Saturday. We followed the recipe exactly for a 6lb prime rib. So, 30 min at 500, turned off the oven and didn't peek for 2 hours. It was cooked to a perfect medium rare and had a delicious, rich crust from the fat and butter and herbs. It did get very smokey in our kitchen and it was kind of alarming at first with the smoke and the sizzle of the melting butter, but we just took down the smoke detector and trusted the recipe. The meat was juicy, tender, flavorful, and just perfect. Frankly, it was better than the last time we had prime rib at a steakhouse in town. My husband's only quibble was that the prime rib was a bit cool, but then, we did have to let it sit for 30-40 min while we waited for the green bean casserole to finish cooking, so that could be our fault for not eating right away. Served with extra-hot horseradish, Chef John's au jus, Mrs. Gerry's mashed potatoes, my mom's green bean casserole, and french bread. Oh, and last night we used the leftover prime rib to make beef stew. ^_^ It felt horribly decadent to use such good meat in stew, but we needed a change and it turned out amazing, too.
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Awesome recipe! We made this for Christmas last Saturday. We followed the recipe exactly for a...