Barry, if you're ever stuck with the oven again, let me share with you how to perfectly make prime ribs. I've made over 25 this way and always perfect. You might even call it low and slo. It's roasted at 500 degrees for so many minutes per pound and then the oven is turned off and it is taken out 1 1/2 hours later, crusty and perfect. Juicy and Med rare from side to side. Let me know if interested. Phil