So I cooked a prime rib this evening....

Came out great, probably too well done for most of ur tastes, I would think 133-135' would be perfect for a mid rare lover, but 138' made everyone happy, and was honestly one of the best meals I've eaten. Simple, but great. Thanks to the F&D board for the help.

1) preheat oven to 500'
2) olive oil rub complete outside of room temp prime rib.
3) liberally salt and pepper outside of complete prime rib. Set rib fat cap up, bone down, in baking pan.
4) insert thermometer and bake uncovered at 500' for 15 minutes. Internal temp will stay low during this time.
5) after 15 minutes, turn temp to 325' and cook to internal temp 136'-138' for mid rare to well done.
6) pull from oven, pull from pan, and wrap in foil to rest for 20-30 minutes.
7) combined drippings with 1.5 cups beef broth, 2/3 cup red wine, bring to boil, and simmer for 15 mins.
8) slice rib roast at 3/4 inch steaks, and serve with homemade aux jus, horseradish sauce, and topped baked potatoes.