[Chickenbone]

Originally Posted by Gore

As stated before, prime rib and ribeye roast is the same. The differences come in trying to decide between large end or small end, bone in or bone out. It's all a matter of taste. There are lots of good threads on this website.
Also, consult this link:
http://www.seriouseats.com/2010/12/w...m_medium=email

I tend to favor low heat for rib roast. Actually, it's about the only thing I cook at 225*. Since I expect lots of rib roast pics, I may as well get it started.

Truely inspirational.