I did one for turkey day and I really liked it and so did my guests. Check out my thread here.
http://www.bbq-brethren.com/forum/showthread.php?t=73339 I believe there might be a link to the recipe I used.:roll:
Pictures below.
I do agree that a simple cook like the one Jamie did on WN works just fine as well. I have also done them in the oven. One way that I found that works pretty good is to bring you oven up as high as it will go like 450-500* and then shut the oven off. Here is one method I have used in the past. If you like your meat less done reduce the amount of time at 500*. Also when the resting time is done if you turn the oven back on only heat to the correct temp for your liking. Here is a cut and paste of what I have used in the past. Vince
Easy Prime Rib
1. Get a prime rib roast at your supermarket.
It's usually labeled bone-in ribeye roast. 2. Mix up equal parts of onion salt, seasoned salt, and garlic powder.
Approx 1/4 cup total. 3. Pat the salt mixture on both ends and the fat side of the roast.
The salt may not stick as well on the fat side. Don't worry about it. 4. Pre-heat oven as high as it will go. Usually 500 degrees but not broil. 5. Stick the roast in a dutch oven preferably on a small rack that will
lift it off the bottom. Bone side down (fat side up). Get a meat
thermometer and stick it in the middle of the roast. 6. Cook the roast in the oven for 5-6 minutes per pound
and then shut the oven off.
DO NOT OPEN OVEN DOOR FOR TWO HOURS UNDER PENALTY OF DEATH. 7. After two hours take it out and check the temp.
If its 140 degrees it's perfect.
If it's cooler, put it back in the oven at 375 degrees until it hits 140 degrees. 8. This procedure will yield a
PERFECT MEDIUM RARE PRIME RIB.
Don't ask me how to do medium or well done because cooking
prime rib roast past medium rare is a felony. 9. Get a package of Au Jus mix in the spice section of your supermarket
and make following directions. 10.
INVITE ME OVER FOR DINNER.