I look for them at the commissary, and they're normally $6 - $8.00/lb, so that's a good deal anywhere (especially if it's choice). Thanks for the word.
Not a piece to experiment with, but to err on the rare side. There are just so many different ideas on how to cook it perfectly, and a lot of it seems to depend on the oven (rather than the minutes per pound). I'll try that one next time. Thanks, also.
One of my favorite meals.
There are hundreds of comments on the link I gave you. I prefer mine rare all the way through and do 10 less minutes during the first roast and the last re-heat.
If there was limited time I would try the slow roast (My Mom does something like that...high heat and then low heat) I've had a perfect Prime Rib each time with Paula's and won't mess with it.
I also like that I can turn the oven off and go out for several hours with the roast left unattended.
If there was limited time I would try the slow roast (My Mom does something like that...high heat and then low heat) I've had a perfect Prime Rib each time with Paula's and won't mess with it.
But see, the problem with some of these is they're always based on a certain size roast (in this case 5 lbs.). I always get a fairly small roast (maybe 3 lbs.), so it means going back to the per/pound idea. And then there's the oven factor. Temperature is a good way of checking, but then you have to open the oven.
This is the only way I ever oven cook my rib roasts (sometimes I smoke them instead, though), courtesy of Rose Red:
http://forums.somd.com/food-nutrition/118780-thanksgiving-recipes-3.html#post2483296
I don't always make the cabernet jus but this:
is pretty much perfect.
Calm down, take a Xanax or something.
The minus ten minutes I mentioned on each end will give you a rare 3 or 5 pound roast.
DO NOT OPEN THE OVEN!
I've done these in three different ovens. Still worked. Unless yours is an inferno you will be fine.
@ your Xanax comment 
