We do a lot of boneless prime rib. What I do is take a prime rib and and let it stand at room temp for a hour and load it up with salt, pepper, garlic powder and Montreal seasoning and throw it in the oven sometime in the morning fat side up at 400 and cook for 1 hr. Turn the oven off and leave it. Don't open the oven to peek. About a hr before we want to eat I fire the oven back up to 400 and cook 45-60 min and That prime rib no matter what size will come out medium rare and taste great every time. Funny thing is I have some ribeyes I have been marinating today to throw on the grill tonight Still not as good as a whole prime rib roast

BTW I love gator tail. That didn't sound quite right but you know what I mean. Never tried gator nuggets or gator ribs? Send some up my way Thanks

 

I like it rare... then seared on the grill to a medium rare......best of both worlds
Why in the hell does everything odd taste like chicken ????

 

This one at 145 has been on for 3 hours now is at 140 and took 3 and a half to get m-rare, still not good as Prime Rib but a great steak , a little salt is all you need for a great taste.


I read where you can cook a Prime Rib at 5 minutes per pound at 500 degrees then shut in off and leave the oven closed for 2 hours and have it turn out perfect m-rare, this works out perfect as long as you stick close to the 5 min per pound time