Prime Rib questions. I have seen so much great information on the low and slow method here, that I wanted to try to pull it together into how to apply it for my situation. I just came home from the butcher with a 2-rib piece of prime rib weighing just under 4 pounds. For many, many years, I have successfully cooked prime rib traditionally with high at first and turning down the oven. This year, since there are just two of us, I really want to experiment and try cooking it low and slow.
-I just bought the meat home, do I leave it in the wrapping or open the wrapping and put in in a loosely covered pan so it can age and dry out over the next few days.
-On the day of roasting, how long should I cook it, and at what temperature? Really want it cooked at the high end of rare or slightly medium rare.
-I see hold time after roasting from 1 to 2 hours, before applying a final blast of heat. What is the right resting time for this small of a piece of prime rib?
-Will this produce enough drippings to make gravy? I didn't think to ask the butcher if he could give me some extra fat.
-Is there anything else I am missing?
Thanks for any advice!!