Prime Rib tips?

LINK

Take a look at Martini's recipe. Hilarious.

Martini's Prime Rib

You can go to Albertson's or Calandros and have them cut you two standing rib roasts then let them remove the ribs and tie back on. The reason for two is because you have people wanting different degrees of doneness and you can control it better if you cook one medium and one medium rare. Season with kosher salt and cracked black pepper only and I use liberally. First step is to let them sit out for at least an hour and a half to two hours to come to room temp. Preheat oven to 450 and put roast into. I cook until about 125-130 degrees (for medium/medium rare) remove and cover with foil. They will continue to about 135 or so which is just perfect. You can put one in a few minutes earlier than the other to have them come out about the same time. Let the one you want more cooked go to about 140-145 which will make it medium but not too cooked. The end pieces will be more cooked so anyone looking for ruined will have a piece. This will be the ketchup bunch and you don't want to associate with them anymore after this party. I like to cook at 450 for about 15 minutes then turn the oven down to about 325. Works better for me. Also put ribs down and fat cap up. Wherever you buy it have them trim, cut ribs and truss for you and most all will. When you are ready to carve remove the ribs and slice into individual pieces. I always eat one and they will go fast as well. Let the roast rest for about 15 minutes before carving to allow the juices back in. Keep the pan drippings and roast drippings and make au jus to use. I cook one several times a year and I make Yorkshire Pudding to go with it as well as steamed asparagus and a good salad.

i want prime rib to be my last meal.