+1 Choose Your Grill Online Store | Traeger Wood Pellet Grills is what i would cook it on and like moses said
NEVER take the bone off of a beautiful piece of meat like that. The steak near the bone is by far the tastiest.

NEVER skewer a beautiful roast like that.

I thought 400° sounded high. But at 200°, he'd be there all day.

Really guys, a prime rib is a brainlessly easy cooking feat. I make one every 2 or 3 weeks & my roasts are always perfectly cooked. Leave the bones attached. The bones & the connecting membranes cook & transfer heat to help cook the inner meat.

Ian

It can be done a multitude of ways. I've done 500 degrees at X minutes per pound then shut it down completely and let it go. Can't remember the timing and it would very on how well the particular oven retains heat and the shape of the roast, ie short end v. large, or whole.

Also remember, the meat will continue to cook after it is removed and left standing. I like to pull it at 125 degrees (center) internally regardless of the method, oven temperature, or timing.

No one here can tell you how long it's going to take unless it's in their oven, and you may gladly use mine anytime.;)

Cover it in bacon for the first hour. Remove the bacon for a snack :)

Beef is just about the only thing that you shouldn't put bacon on. ;)

Ian

A standing rib roast might be the only thing in the world of beef I have not put bacon on.:)

Mom cooks those in a pan in the oven, completely covered in a thick layer of rock salt and foil over the top until the inner temp is 135 then lets it sit for an hour.

awesome.

If it were me, first I would wash all that crap off the roast. Dry. Cut into steaks, leave bones in. Let sit for 20 minutes. Coat with a little peanut oil, good amount of salt and pepper. Very large cast iron pan, get it as hot as you can. Get it hotter. Take batteries out of smoke detectors, open all windows. Lay 2 steaks in pan. Sear. Leave it. Leave it. Leave it. Flip, Sear light, then throw in oven for 6-8 minutes at 400 given 2 inch thick steaks. Serve rare with a big cabernet or rich beer like SS Nut Brown Ale, but no stouts, too bitter.

Momz (shutup Sid) took it away from us'n boys.....threw in it in the oven on an iron skillet....opened a bottle of Jack Daniels and threw our collective asses outta the kitchen....

The hunk was FABLULOUS!!!!!!!!

Course we kilt that bottle.....get off mah lawn.....

hell that was my next suggestion ,, have your Mommy cook it!!!

Yupz.....she won't tell us how she did it. Claims it keeps us from killing her in her sleep.....crazy old biddy....I'm guessing she's a closet redhead.....

Original recipe makes 4 servings

1 (4 pound) prime rib roast

2 cups prepared hot mustard

4 cups rock salt

1 cup cream

2 tablespoons prepared horseradish


Directions

Preheat oven to 450 degrees F (230 degrees C). Line a roasting pan with aluminum foil.
Liberally coat the roast with mustard, so that it is entirely covered.
Put a thick layer of rock salt on the foil in the roasting pan, about the size of the bottom of the roast.
Set the bottom of the roast on the salt, and press down to embed the salt into the mustard. Completely cover the remainder of the roast with rock salt, pressing it into the mustard. (A lot of salt will fall off into the pan, but that doesn't hurt anything).
Bake uncovered, in preheated oven for 60 minutes, or until internal temperature reaches 145 degrees F (65 degrees C). Let stand 15 minutes. The roast will be encased in a 'shell'. Hit the shell sharply with the back of a knife, and it will crack open and start to fall off. Remove the shell, and place the roast on a cutting board. Slice, and serve with horseradish sauce.

PREP 10 mins
COOK 1 hr
READY IN 1 hr 30 mins

http://allrecipes.com/Recipe/Rock-Salt-Roast-Prime-Rib/

Unless it is prime choice it is a standing rib roast. Not a prime rib. Just crazy butcher nomenclature. I just do copious amounts of salt pepper and cook it slow and finish high.

Olive oil has a very low smoke point. Searing it generally results in bitter, acrid flavors. Try peanut oil next time around and see if that improves your results.

How surprising.

A bunch of dudes on a DIY car forum have no idea how to cook.

We/I was asking opinions.....BITE ME.....

http://i.huffpost.com/gen/240387/thu...N-large300.jpg

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seems to me that he got quite a few informed responses and some great recipes, don't know about the rest of you, but I am a capable mechanic and and enjoy cooking with great success

I'm learning the mechanic piece still, but I've been cooking for as long as I can remember.