Shadow Wolf
Certified People sTabber
That's different than cooking it at a higher temp to cook it faster. It wont be as juicy or tender as expected.Most "prime rib" is not even "prime".. I have done a few rib roasts and was rather nervous the first time since even one with choice beef is not exactly cheap. But I have seen arguments for a high temp, at least at the start. One gets a good sear and then lets the oven cool naturally. The meat keeps cooking, but slower and slower.