"Tried this several times recently at Holiday time and parties and different sizes of prime rib. Absolutely the best prime rib you will ever make! Only change we made was the cooking time. What ever time you normally cook the prime rib at, double it, and turn the temp down to 250 degrees. We use 12-13 min/pound of roast as a starting point, then double the time when cooking it at 250 degrees. We use a digital temp probe stuck in the middle of the prime rib, centered in the meat and when the temp reads 113-115 degrees, pull it out of the oven. While it rests, internal temp goes up another 10 degrees. Prime rib is med on the ends and med-rare in the middle section. Perfect for reheating center portion later on if you have left overs. Can also do same seasoning between meat and ribs as done under the fat cap.

"Tried this several times recently at Holiday time and parties. Absolutely the best prime rib you will ever make! Only change we made was the cooking time. What ever time you normally cook the prime rib at, double it, and turn the temp down to 250 degrees. We use 12-13 min/pound of roast as a starting point, then double the time when cooking it at 250 degrees. We use a digital temp probe stuck in the middle of the prime rib, centered in the meat and when the temp reads 113-115 degrees, pull it out of the oven. While it rests, internal temp goes up another 10 degrees. Prime rib is med on the ends and med-rare in the middle section. Perfect for reheating center portion later on if you have left overs. Can also do same seasoning between meat and ribs as done under the fat cap.

"Tried this several times recently at Holiday time and parties. Absolutely the best prime rib you will ever make! Only change we made was the cooking time. What ever time you normally cook the prime rib at, double it, and turn the temp down to 250 degrees. We use 12-13 min/pound of roast as a starting point, then double the time when cooking it at 250 degrees. We use a digital temp probe stuck in the middle of the prime rib, centered in the meat and when the temp reads 113-115 degrees, pull it out of the oven. While it rests, internal temp goes up another 10 degrees. Prime rib is med on the ends and med-rare in the middle section. Perfect for reheating center portion later on if you have left overs. Can also do same seasoning between meat and ribs as done under the fat cap.

"Tried this several times recently at Holiday time and parties. Absolutely the best prime rib you will ever make! Only change we made was the cooking time. What every time you normally cook the prime rib at, double it, and turn the temp down to 250 degrees. We use 12-13 min/pound of roast as a starting point, then double the time when cooking it at 250 degrees. We use a digital temp probe stuck in the middle of the prime rib, centered in the meat and when the temp reads 113-115 degrees, pull it out of the oven. While it rests, internal temp goes up another 10 degrees. Prime rib is med on the ends and med-rare in the middle section. Perfect for reheating center portion later on if you have left overs. Can also so same seasoning between meat and ribs as done under the fat cap.

"Tried this several times recently at Holiday time and parties. Absolutely the best prime rib you will ever make! Only change we made was the cooking time. What every time you normally cook the prime rib at, double it, and turn the temp down to 250 degrees. We use 12-13 min/pound of roast as a starting point, then double the time when cooking it at 250 degrees. We use a digital temp probe stuck in the middle of the prime rib, centered in the meat and when the temp reads 113-115 degrees, pull it out of the oven. While it rests, internal temp goes up another 10 degrees. Prime rib is med on the ends and med-rare in the middle section. Perfect for reheating center portion later on if you have left overs. Can also so same seasoning between meat and ribs as done under the fat cap.