Mother's Day Prime Rib

Here's may latest attempt at creating rare/medium rare prime rib. This method is slow roasting, and it goes like this:

1. I'm using a 5-pound roast, take out of refrigerator and let rise to room temp for 2.5 hours.

2. Preheat oven to 200 degrees.

3. Heat up a cast iron roaster to very hot, and add some oil in the bottom. Seer the roast on all sides for 3 minutes each. Sprinkle liberally with cracked pepepr and salt.

4. When all sides are browned, transfer to baking rack and slow roast in oven at 200 degress for approx 45-55 minutes per pound. Insert meat thermometer and pull roast at 125. Tent with foil and let rest for at least 15 minutes before carving.

Try this method, take pictures and send me your comments on how tender your roast came out. Enjoy!

***UPDATE***: Everything I wrote here worked well, except for the timing. This piece of meat cooked way faster than 45 minutes per pound. Unfortunately, we decided to go out and do some shopping, and when we got back the thermometer was already at 137, not to mention what it probably rose to as it rested.

So obviously it was not tender nad it was not juicy. Definitely cooked medium which I do not like. Bottom line is cook with the thermometer, pull it at 125 degrees and don't leave the house while it's cooking, duh?!