re: Prime Rib perfected - Christmas 2013 Edition

You should have had them cut the fat cap off, and tie it back on with twine. The exterior is way under done. Start roasting at 450F for at least thirty and peek at it for caramelization. Then reduce the heat to 250F til rare is reached. For the individual taste the cut can be cooked in a few minutes under the broiler of the oven.