I have a nice 4 1/2 lb. standing rib roast and we like it medium to almost medium rare. I have cooked many using high heat searing, then temp. turned down, etc. I'd like to slow roast this one. 325 or 350 degrees? 22-23 min. per lb? Thanks hounds!
Coffee and prime rib seem like unlikely partners, but Ryan Farr's recipe reveals they both have an earthy quality that makes them a natural match. Just be sure to scrape off any excess coffee rub from the meat before serving.