How to cook 8lb bone in or boneless prime rib?

I would take the bone in and cut it off the bone then tie it back on, much easier when it comes to carving

Low n slow until internal temp is achevied then rest followed by a high temp sear, any number of methods is fine

130 is a lot higher than I would go, I pull at 118 which will make the center rare-med rare, and ends mediumish , have the grill hot or a skillet with a little butter handy for those that want it more well done
….buy since you are cooking two roasts, maybe pull one at 118 and the other closer to 130

Good luck sounds like a good dinner

This was 120

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want the most fool proof so the guy can impress his guests

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Turn oven to 550 and cook for 5 mins a pound. Turn oven off but DO NOT OPEN THE OVEN. Let it sit in oven for 2 hours. This will be rare to medium rare.

I wanted todo one without having to sear and this recipe was $$$
LINK

Follow Ken, fool proof

Youtube

And make this horseradish cream sauce:
1/2 C heavy cream
1/2 C sour cream
1/2 C horseradish
2T minced chives
1T fresh squeezed lemon juice
Pinch of salt and fresh ground pepper
Make it couple hours/day before use

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Turn oven to 550 and cook for 5 mins a pound. Turn oven off but DO NOT OPEN THE OVEN. Let it sit in oven for 2 hours. This will be rare to medium rare.

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This is a guesstimate.

If you want a fool proof method, reverse sear with a good probe meat thermometer.

You can bake, roast, smoke, cook indirect on a grill, whatever. Just keep the temp low and cook until 5 degrees shy of your desired internal temperature.

Take out and let rest for 30 minutes while you preheat a very high heat source. Sear about 30 seconds a side.

Perfect prime rib every time, guaranteed.

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That works perfect every time.

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I've never done it myself but I go to a dinner every year after the Georgia Florida game at a friends house where they do it that way.

With all the drunks, they put a sign on the oven door - DO NOT OPEN!

Always turns out just right.

I cook mine low and slow to ensure the temp of the meat is consistant through out the whole piece of meat. I cook mine at 200 deg until the center registers 130 deg. Let it rest for 30 min and then sear on high heat. I prefer mine cooked in the oven vs smoker. But with the temps so high I would cook mine outside to keep the temps down in my house