having one for Thanksgiving and don’t want to screw it up!
Thanks in advance!
Try the Craig Claiborne recipe from the NY Times cookbook. The book is old so if it’s not available, let me know and I’ll email it to you.
Search YouTube for Alton Brown’s rib roast. It’s like Cooks Illustrated’s, and we’ve been down this road several times.
200 degrees until it hits 118 degrees, internally. Rest until the temperature stops rising, probably around 125. Blast at 500 degrees until browned to your liking. Serve and prepare to change underwear.
Terra cotta flower pot optional.
Did this last year for Christmas - it was AWESOME!
Gonna do a small 7lber. This will suffice 
Ad Hoc’s method is great as well! It’s in the cookbook
BTW, you’ll need a blow torch for this method
I like Bobs/ Alton’s method…
But if you Blast… prepare for smoke!! So… I usually do mine down stairs away from people…
Happy Holidays
paul
I did a bit of a combination of AB’s and Keller’s method a few weeks ago, and it was fantastic. Took a propane torch to the beast after it came up to room temperature, and then cooked on my offset smoker (no wood on the fire) at 225-235 degrees until it reached 118 degrees. Let it rest for about 20 minutes and then blasted it for 10 minutes in a 500-degree oven. The precook torching combined with the post-rest blast really gave it a nice crust, and cut way down on the smoke at the end. The internal temperature was perfect all the way through.
I had the honor of being there and it was perfect!
JD
Thanks everyone! 
Sounds like a good idea Kent… TIA
We do ours at Easter.
paul
What’s the best guess on time for a 12 pounder done @ 200 degrees. 30 minutes a pound? Trying to plan the day and we got a big ass prime rib.
J
I don’t like the 500 degrees at the end method. I sear first in a cast iron pan, much better control IMO
The oven:
It gets too smoky
I don’t think the sear as good as in a pan
Even though he says it doesn’t it has to change the final temp after its rested
The most important thing is don’t overcook, I would take out around 110.
Also if you have a really big rib roast like 4 ribs, I prefer to cut them in to 2 roasts. Not as pretty but easier to control the temp difference between the outside and inside.
George
Did the Alton Brown/Cooks Ills version last weekend. Worked perfectly but it does make for a smokey kitchen.
JD
I was kind of planning on the sear method. Following Americas Test Kitchen.
Still wondering about the estimated time for a 13 pounder. Only aged for 3 days.
J
I know it is probably too late for you but I highly recommend getting an “Original Oven Thermometer/Timer” from Thermoworks. Absolutely awesome and I would never cook a prime rib without one. The main difference between this thermometer and others is you can set the “done” temperature down to the degree and not to some preset doneness that the manufacturer has picked. When we go to relatives homes we usually bring one with us and leave it (they are only $20 or two for $30).
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Runs forever on a AAA battery and the timer is really nice too.
Your 30 minutes per pound is a pretty close guess in my experience, and that includes the resting and the searing. Just remember, because the diameter is consistent throughout the roast, a 13 -pounder won’t take twice as long as a 6.5-pounder. Also, if your roast is 13 pounds you will have a lot of what would go into a rib cap at one end. Because of that, you may want to cook the whole thing to a higher temperature.
Bottom line is that I don’t believe there is a reliable timing method, mostly because of variations in roast temp when it goes in the oven (give it plenty of time on the counter - like 3 hours or so - before you stick it in the heat chamber) and oven thermostats/cycling patterns. Either be prepared to wait a bit, or hold the thing in a cooler like you would a brisket if it gets done early. Better to be forced to wait, IMO.
Warning - it won’t look like it’s doing much for the first hour or so, but I’ve found that after about an hour and a half you can fairly reliably extrapolate to calculate the remaining cooking time. That way, if it looks like it’s going to take longer than you like, you can raise the oven temp to 225 or even 250 and still get good results - but a bit sooner.
George, though you believe the temp HAS to go up when searing at the end, I can assure you it does not. In fact, that’s one of the problems you run into if you have to hold the roast long enough for it to begin cooling from its peak temp. It won’t be quite hot when you serve it.
PS - I use a Polder thermometer. There is no relying on pre-set temperatures because they have the ability to sound the “done alarm” at any temperature, with one-degree variants, from under 100 degrees to somewhere around 500. Some newer ovens have built-in probes that will not only sound an alarm when the desired temp is achieved, they’ll turn off the oven. I’ve also found that, in my limited experience, they’re not always reliable.
i bought that polder, i’ve used it twice and each time it’s easily been 10F off. How does one calibrate it?
With an abacus.
Put Ponder tip in boiling water and calibrate off of 212 degrees.