You wouldn't dare licking that screen if you had two teenage boys in the house, thankfully my boys have their own laptops, both of which I wouldn't dare touch with bare hands... lol....
I'll tell you what that prime rib came amazing, I don't go crazy about cooking them, I know some people do 20 hours at 125 degrees, rub fairy dust on them, and take them for long walks in the country before cooking them, I just towel it off, dump a couple packages of lipton onion soup mix on them, roll it around a little to make sure its coated, let it get to room temp {that can take a while sometimes, and on occasion I skip this step, but most of the time its not a big deal because they don't fit in the refer.} Then for cooking I do 30 minutes at 450+degrees, then turn down the temp to 325 for an hour or so depending on weight {figure 12-14 minutes per pound boneless}, I start checking the internal temp around an hour, I take it out as soon as it touches 125 degrees internal, then I sit it on the counter, use a baster to cool the outside with the juices from the bottom of the pan, cover it with tin foil and cover the tin foil with a couple hand towels to keep the heat in but keep the thermometer in it and visible through the towels, uncover and serve it about 15 minutes later when it hits 129-130 degrees...
1 thing I have learned over the years is DO NOT cook it in a pan too large, the juices will not be deep enough to keep the bottom moist, use a pan the roast fits in, and cook it in a pan with some thickness not a sheet metal pan, I use stone wear or ceramic {I havent tried glas but it probably would work too}, place it fat strap up on the pan, dont cover it while it cooks, and don't poke holes in it {just one for the tmeter of course}, and don't baste it while it cooks..
Also some people says the bones add flavor, I cooked 2 one time 1 boneless and 1 bone in, both same size, both cooked to same temps at same temps, ect... They tasted the same, except the boneless is much less work to carve, and you spend less per pound for the meat without bones to toss out.. If you do like the bone, have your butcher separate it before he strings it up, then cook it ontop of the bone, you will have the best of both worlds, I have also done this, but I give the bones to the dogs and I paid for them so why not....
Another note if anyone ever wants a really good cut of meat, Lobels of New York is NO JOKE... lobels.com I think, and they have some of the best meat in the USA, talking stuff the ole natural farmers couldn't dream of, and I am a firm beliver in buying from my local farms, which I normally do... Also they have some of the best sausage I ever tasted, whiskey smoked fennel links from there will change your life!!!! No bread, no ketchup or mustard just grill them and eat them, they smell so good cooking you are most definitely going to burn your mouth not waiting for them to cool before you bite in...
