I know. I think I asked this last year, but I don't remember the answer, I can't find it in the archives, and I thought it would be helpful to everyone, so please help me order my my prime rib for Christmas.
First, correct me if I'm wrong. A whole prime rib roast is 6 ribs, weighs about 12lbs., and would feed roughly 12 adults. Is that right?
Second, if I instead want to order two (2), four (4) rib racks, from the end with the largest "eye" piece, and therefore the smaller "cap" piece, which ribs do I ask for? Is that a roast of ribs 1-4, or a rack of ribs 6-2? Or neither?
Third, I would like to cook it in a very, very low oven in an attempt to get a uniform red/pinkness throughout the roast, rather than a brown rim, outside a pink section, with a red core. If I cook it at 275* for instance, how long should I expect it to take to get to 135* internal temperature for medium rare? 20 minutes per pound?
Thanks for all your help again.