Making the family one for Christmas. Anyone have advice, recipes and where to buy the best ones?

PM 2 bees

I expect lots of good advice for you.

Personally I've never done it but have a bud that does Oven Off Method and it turns out perfect every time. I would reverse sear but Oven Off is pretty fail proof. Google it. Plenty of recipes, rubs/spices may vary, but the cooking method is the same.

Costco will have prime. All others regular supermarkets will have choice. Avoid select. There are many recipes put there. Find a good horseradish sauce.

Look up Martha Stewart's recipe. Roy pope grocery if you want the best.

Get an instant read thermometer

Season roast heavily with Kosher salt and coarsely ground fresh pepper

Preheat your oven to 450 degrees for at least 30 minutes while the prime rib comes to room temperature.

Cook the roast for 15 minutes, then reduce the oven temperature to 325 degrees. Continue to cook the roast until your thermometer reaches the appropriate temperature. Estimate about 15 minutes per pound

Center of roast should register 120-125°F on an instant-read thermometer for rare, 130°F for medium-rare, or 135°F for medium to medium-well.

I have used this recipe a few times and always had good results. There is a million recipes out there, but this one was about as easy as it gets.

http://recipescool.com/perfect-prime-rib/

This recipe made the best prime rib I’ve ever had. But I aged it for 21 days.

https://www.foodnetwork.com/recipes...g-rib-roast-with-sage-jus-recipe-1939502

We do one every Christmas. HEB has prime in our area. Above recipes are good. DO NOT overcook. Use a good digital thermometer to spot check it.

This is what I use and I love it

https://www.foodandwine.com/recipes/prime-rib-roast-horseradish-cream

Christmas dinner is not the time to try a major meat meal for the first time.

Reverse sear is the way to go for prime rib or rack of lamb
250 deg F in oven until 125 internal thickest part, then sear over coals outside weather permitting. If weather is not good, sear in a pan on the stove with butter. Guess you could use the broil oven function, but it’s risky

Cover and Let it rest for at least 30min

This will result in medium rare on the medium side

There will be at least two family members scared to eat anything if they see pink in the middle=more for you

That's the oven off method. It's been perfect every time I've had it.

Have cooked several over the years with mixed results. The last two I did this way - best and easiest method foolproof.

Let meat get to room temp. - 1 hr/lb out of refrigerator. Example - 5 lb. roast let sit out 5 hrs. VERY IMPORTANT TO GET TO ROOM TEMPERATURE.

Preheat oven to 500 degrees.

Season as desired - salt and pepper or rub with butter and season with HerbsdeProvence and Kosher salt (use twice as much as think is appropriate).

Multiple weight of meat by 5 and round up to nearest pound. i.e. - 5 lb. piece = 25 minutes.

Put in preheated oven for 25 minutes then turn off oven. Leave in oven for 2 hours and DO NOT OPEN OVEN DOOR.

Will come out beautiful medium rare.