I just bought a 1-1/2 lb prime rib and got home and realized I don't know how to cook it. I've been reading up on how to cook a large prime rib, but what about cooking such a small one? Do I need to use a meat thermomter for such a small cut?
What about rubs? S&P only, or oils (I have a rosemary/thyme/garlic EVOO marinade that I haven't tried yet -- would that be wrong for this cut of meat?)
Should I make bernaise or hollondaise for it, or is it just better in its own juices?
Sorry for the dumb questions -- I'm one of those people whose parents are terrible cooks, so I grew up thinking that good food was what you got in restaurants, not at home. (As a matter of fact, my Dad advised me to make instant potatoes as a side for Christmas dinner, so I'm not listening to him). :-)
Still a raw beginner as a cook, at age 39.
Thanks in advance, and I'll have a couple more dumb questions posted above this evening.