Originally Posted by joesfolk
Let the roast warm on the counter for an hour. Started the roast at 500° for about 10 minutes after rubbing it with Montreal steak seasoning and oil. Turned it down to 200 degrees for one hour per pound. Let it rest for 10 minutes. The results were great except that I should have rested it a little longer. I felt it lost more juices than I would have liked. All in all I would use this method again.
Craig said to start it at 500° for 5 minutes, not 10 minutes.
Maybe thats why it was not as juicy? I don't know, but he did say 5 minutes.
The reason I really listened to his post was he told us he learned this from a professional chef or steak house. Something to that degree.
For them to be able to serve rare to well done prime rib at request requires some thought.
It seems they cook all of the prime ribs rare and then adjust each serving to the customers requirement.