I know this has been posted by others but the below link is a great read IMHO.
Ka Honu suggested looking at this site as a guide on cooking the roast -
Perfect_Prime_Rib I forget to let it air dry overnight, so that part wasn't done.
I have used this before and have always had great results. This time I added some garlic to the mix.
Roast is rubbed generously and ready for the oven.
The following is directly from the above site posted by Ka Honu:
Preheat oven to lowest possible temperature setting, 150°F or greater (some ovens can't hold a temperature below 200°F). Season roast generously with kosher salt and fresh ground black pepper. Place roast, with fat cap up, on v-rack set in large roasting pan. Place in oven and cook until center of roast registers 120°F on an instant-read thermometer for medium-rare, or 135°F for medium. In a 150°F oven, this will take around 5 1/2 to 6 1/2 hours. In a 200°F oven, this will take 3 1/2 to 4 hoursI might be over thinking this but isn’t cooking below 160 considered the danger zone?
I have mine cooking at 180
Remove roast from oven and tent tightly with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes, and up to an hour and a half. Meanwhile, preheat oven to highest possible temperature setting (500°F to 550°F)
10 minutes before guests are ready to be served, remove foil, and place roast back in hot oven and cook until well-browned and crisp on the exterior, 6-10 minutes. Remove from oven, carve, and serve immediately.
Others have said they skip this part but I like to do it so once we are ready to eat back in it goes.More to come....
