['89cab]

Thanks to all responders. You folks are terrific. I’ve been googling prime rib since thanksgiving (very successful grilled turkey, heh, heh). foodnetwork.com (one of the first sites I zeroed in on). Definitely helpful, but too nervous to trust two nine-pounders to Paula Deen’s recipe for a fiver. Your advice is more practical for me.

The way it looks now, I’m going to bring roasts to room temp, cut bones and tie with string, use 325 degrees, with both pans on bottom shelf (with room for circulation of heat). Going to plan on four hours, and assume it may be done in 3 ¼, but understand that it could take longer than four.

Anyone find fault with that? I’m a decent griller and can be ever-vigilant with holiday entrees but I trust your input.

The internet info I’ve found on convection ovens is very inconsistent. I’d rather not turn $150 worth of meat into shoe leather, so I seek your advice on two more issues:
1. Turkeys and roasts cook another five degrees when resting 20 minutes after cooking in regular oven. My experience with the convection oven is at least double that – ten degrees or more. Your experience the same?
2. How do restaurants hold prime rib? I’ve read I can (if cooking goes faster than planned) turn off oven, leave door ajar; let roast sit on counter for 15 minutes, then return to oven; close door; and hold for an hour or more. True????

Thanks,

Mike