I have a couple rib roasts that I will be preparing for Christmas dinner. I have never cooked one before. There seem to be 3 different methods. One involves turning off the over after a specified time and leaving the thing in there to cook slooooowly. Another is an initial high temp and remaining hour at low temp. The third is steady low or medium roasting heat (the lower the temp, the longer the time). I consulted BV Jr#1 who has cooked a couple and he semi-failed at the first method since his oven vents through a back burner and he didn't know that beforehand. There was a last minute scramble to cook and heat the roast after everything else was ready.

I'm ready to try 30 minutes at 500, followed by 325 to finish, taking it out when the internal temp hits 120 degrees. But, never have I read so much conflicting information on a simple cut of meat. Baste or no baste, foil cover or no cover, steady heat or drop after 30-45 minutes. No one can even agree on how many servings. Can I hear anyone elses success stories? I hate the idea of ruining $60 worth of meat.