Before this attempt, I've attempted baking a prime rib in oven a couple of times. Each time, I purchased prime quality meat with the bone in. Everyone told me bone-in beef idea since the bone acts like a natural stand, aka a standing rib roast. However, the result was a prime rib where the meat near the bone was under-cooked and the meat near the edge pieces were over-cooked. I was disappointed and none of it looked enticing to eat.

However, my December 2019 Costco prime rib roast finally turned out perfect. I wish I had a better final picture, but I was excited to eat! Crispy on the outside and a warm pink medium-rare on the inside. And the surprising part was I only purchased boneless "choice" quality meat from Costco. Since I got a boneless rib roast, I utilized a roasting pan from cooking Thanksgiving turkey. The roasting pan keeps an even temperature around the prime rib. Another advantage to cooking boneless rib roast is it makes slicing much easier... there are no bones in the way!

And the key to the perfect rib roast is to remove the rib roast from heat before it hits the desire temperature, since there is residual heat in the meat that will cause the meat to continue to cook outside of the oven. This can take an additional 10-20 minutes. But, because the temperature is so important, make sure you use a wireless meat thermometer which will ring or notify you when a certain temperature is hit. 5 or 10 degrees over your target and the prime rib will be over-cooked.

If you're forgetful, having a egg timer near the oven handy will be useful to confirm you don't over-crisp the outside of the rib roast. If you don't have one, a timer on your smartphone will also do the trick!

The rib roast result was a perfect warm-red medium rare when cut. The "choice" meat quality was still quite tender, and not at all stringy. Now that I've got this figure out, I'm looking forward to trying "prime" quality meat, which I'm sure will result in more even more tender meat.