Prime rib cooking questions.....

I know several of yall have cooked a prime rib before.
And yes, I have watched videos, read articles on it etc, but I wanted to ask some of yall experts about it....

Is it best to put in in a pan while it cooks to soak up some of the juices or does it need to sit on a rack over a pan and let the juices drip down from it?

What temp should I cook it on and for how long per pound?

Most things I've seen on the subject say to cut the oven off after the prescribed cooking time for two hours. Is that about right? That sounded like a looooong time to me.

How would I make the Au Jus?

And last but not least, bone in or out? I've heard people swear by both.

Thanks and Happy New Year!

I;m not an expert but I get the best detailed cooking advice from a site called amazingribs.com. They have instructions on most any meats.

We cook a 16# prime rib each year for a group of 16 guys. My son uses an oiless turkey frier (gas) and it works great. He uses a temp probe to tell when it is done.

You missed a good show last night on the cooking channel. The program with the guy with spiked blonde hair that travels around the country. Each cook made their own marinade, let the meat soak for 24 hours in frig before cooking. Some would cook in the marinade for a while them move it to another pan to finish it off.
Au Jus, after meat is removed from the pan, add the marinade and heat to remove any stuck spots in the pan. Add water then strain the marinade.

Prime rib is boneless. Rib roast is bone in. Both prepped and cooked the same way.

I cook one every year for Christmas. Start with the oven on 500 for 25 mins to sear and brown the crust. Then drop temp to 325 for about 45 mins then probe. I stop mine at about 130 in the middle and let it rest. It's solid medium on the ends and plain rare in the center. Oh I usually cook one about 9-10 lbs.

There's also some weird way where you sear at 500, then drop to 350 for 30 minutes, then turn the oven off. Supposed to be the best way. I've done a small one 8 pounder in my Ronco Rotisserie. Turned out great

Cooked an 8 lbser on the egg Saturday.. cooked about 2 hours at 250-260 with apple. Pulled it at 110. Got the heat up to 550° and roasted/seared til internal temp was 122. Lightly wrapped with foil and it topped at 130. Dang near perfect!


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