re: Prime Rib in the Ovan

I've only cooked them outside, but if I did it in the oven I would follow the Food Lab approach at Serious Eats. LINK

It's the reverse sear approach.

He starts it low as the oven will go, even 150 if it will. Cooks to desired level.

quote:

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120-125°F (49-52°C) on an instant-read thermometer for rare, 130°F (54°C) for medium-rare, or 135°F (57°C) for medium to medium-well. In a 150°F oven, this will take around 5 1/2 to 6 1/2 hours; in a 250°F oven, this will take 3 1/2 to 4 hours.

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Tent it and let it sit.

Preheat oven to highest temperature setting, 500 to 550°F.

When ready to eat, put back in hot oven, "and cook until well browned and crisp on the exterior, 6 to 10 minutes. Remove from oven, carve, and serve immediately."

He has a video to boot. Shows how to dry brine days ahead, carve, etc.