From the advice I've been given:

Coat with mixture of butter/herbs, roast at 500 for 20 mins, turn off and let sit in oven for ~2 hrs until done.

Is it that simple? Anything else I should know?

Thanks in advance.

Someone has given you bad advice. Follow this. You may get other advise here, but this is a very straight-forward method that will not steer you wrong.
http://www.seriouseats.com/2015/12/step-by-step-food-lab-reverse-sear-prime-rib.html

I wouldn't cook it that way- don't think you will be happy with the results. Time TOTALLY depends on your individual cut of meat, and is not a good standard measurement. You need to cook to temperature, not solely by time.

I strongly recommend a reverse sear. Slow smoke it to rare, followed by a hot sear to just under desired temp. If you don't have a smoker, then low and slow in the oven (could even consider an "oven smoking bag" to retain more moisture) followed by a sear.

I've used the the reverse sear several times and achieved excellent results. It's damn near idiot proof too if you're worried.

Figured someone would dig this:

Gracias

Googlefu Thomas Keller blowtorch method. As a bonus it will have a killer horseradish sauce.

mathguy86 said:

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As a bonus it will have a killer horseradish sauce.

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No offense- but this is not a bonus...

cupofjoe04 said:

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mathguy86 said:

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As a bonus it will have a killer horseradish sauce.

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No offense- but this is not a bonus...

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That's not how this works. You need to post one

Do what Meathead does. Always.

You'll thank me later.

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/science-cooking-prime-rib-tenderloin-and-other-beef-roasts

If you have access to a sous vide I recommend this recipe. I tried it for Thanksgiving and it is damn good.

https://www.chefsteps.com/activities/win-the-holidays-with-herb-crusted-sous-vide-prime-rib-rib-roast

https://imgur.com/gallery/fZ2Rx

Rub thoroughly with kosher salt and put in fridge, open to the air 24 hours prior to cooking. Let come to room temp and park it in a 200 degree oven seasoned however you'd like, covered in a foil tent.

Probe thermometer will work best to monitor internal temp, let reach temp you want (the meat), minus 5 degrees and pull it out and rest for 30 minutes.

While resting the meat crank oven to max and broil the meat after resting to get desired crust.

TLDR; reverse sear.

A couple times a year I do one on a rotisserie at the edge of a pecan wood fire in my backyard fire pit. Turns out great every time. I cook it to about 120 degrees. If not done enough for some they can always throw their slice on the grate for a minute or two.

If I can keep the gumps from throwing trash and beer bottle caps in the fire before I put the meat on it comes out even better.

Tx-Ag2010 said:

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If you have access to a sous vide I recommend this recipe. I tried it for Thanksgiving and it is damn good.

https://www.chefsteps.com/activities/win-the-holidays-with-herb-crusted-sous-vide-prime-rib-rib-roast

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If sous vide cooking appeals to you but you're not sure on sinking the cost of an immersion circulator this is still a great recipe. A 4-6 hour cook isn't much work in a good cooler.

Pre-Heat the cooler with HOTTEST tap water and bring it up to cooking temp plus a few degrees with boiling water prior to starting the cook. Close it up and wrap in towels. Keep tabs on the temp with a remote thermometer or check it every hour or other and adjust it upward with boiling water as needed.

Low tech. Easy. Cheap. Delicious.

WC87 said:

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Do what Meathead does. Always.

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Started following Meathead Goldwyn three years ago and he definitely upped my grilling game.

People that don't want horseradish on their prime rib are mouth-breathing sub-humans, and their opinions don't matter.

POTD

Emril has a horseradish mustard that is awesome on primerib

+whatever for Serious Eats reverse sear, never disappoints, and have done a lot this way

+whatever for Thomas Kellers horseradish sauce, its drinkable, i do ratchet down the sherry vinegar a little though.

Doing both tomorrow night and again Sunday.

Well, this sub-human likes to let my meat stand on its own two legs. Don't need anything to cover it.

*thinks to self* "perhaps I should rephrase that. TexAgs will probably contort it and derail this whole thread into an endless abyss of crude jokes... oh well, Merry Christmas @ my expense..."

I posted this on the food board. I'll ask here as well:

I'm going to the bowl game, leaving on Wednesday, and we come back late Saturday night. I want to cook the rib roast on Sunday for NYE.

I'm guessing that they'll probably be hard to come by on New YEar's Eve day and I'd like to doctor it up.

So do I just salt the outside or salt and pepper it and leave it uncovered in the fridge for 5 or 6 days?

Do i need to place it on a rack to allow for moisture to get away from the meat?

Serious Eats says leave the bones on because they help regulate temperature. They also say to cook in a V rack in a roasting pan. Meathead says cut the bones off because they promote uneven cooking, among other reasons. He also says don't use a V rack.

So which way is really correct?

Leave bones on for low/n/slow.

Trim bones while resting.

Use bones in Au jus.

Blast boneless rib for nice even crust.

Does anybody cook one on a Green Egg or equivalent, or does everybody cook in the oven?

khkman22 said:

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Serious Eats says leave the bones on because they help regulate temperature. They also say to cook in a V rack in a roasting pan. Meathead says cut the bones off because they promote uneven cooking, among other reasons. He also says don't use a V rack.

So which way is really correct?

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Meathead is correct. Serious Eats are idiots. EOT.

khkman22 said:

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Does anybody cook one on a Green Egg or equivalent, or does everybody cook in the oven?

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Grill Dome, so yes I cook it on a kamado.

khkman22 said:

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Does anybody cook one on a Green Egg or equivalent, or does everybody cook in the oven?

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BGE

I always remove the bones before cooking but then reset them in the cavity for cooking, easier and less to do once it's ready and the rest of the meal is coming together.

also meant to recommend herb de provence in addition to salt, pepper, and maybe some garlic and onion powder.

Cooked a 12 lb. bone in roast on my BGE last weekend for family Christmas.
Rubbed down with rosemary, thyme, garlic, salt, pepper and olive oil that I had blended in a mini food processor.
Set plate and temp at 300, pulled when probe hit 118 (took exactly 3 hours)
Rested on cutting board covered loosely with foil, probe hit 130 about 20 mins. later
Perfect rare to med rare with the 2 end cuts were medium.
It. was. Awesome.

AggieChemist said:

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People that don't want horseradish on their prime rib are mouth-breathing sub-humans, and their opinions don't matter.

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Amen!!

khkman22 said:

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Does anybody cook one on a Green Egg or equivalent, or does everybody cook in the oven?

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Traditional offset wood burning smoker here. Smoked prime rib is my favorite thing that I make on my smoker.















I definitely like traditional roasted prime rib, but smoked is even better.

I really want to try this soon.

This thread got to me...

Picked up a rib roast today, it will be bringing tonight, as the au jus simmers in the crockpot. It will all hit the smoker tomorrow.

How do you make the au jus?