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Message: <blockquote data-quote="jstaylor62" data-source="post: 1329488" data-attributes="member: 6870">December is the best time of year to buy Rib Roasts. Small End cut will be leaner and Large End will be fatter. I have been making Prime Rib for Christmas Dinner for years now. Albertsons always had bone in rib roasts for $5 lb. Most 3 bone cuts were in 7-8lb range. Let the roast set out and come to room tempRub with olive oil - this will help with crusting that will seal in some juicesSeason with kosher salt, coarse garlic and coarse black pepperPlace whole sprigs of rosemary and thyme under the strings wrapping the roastRoast in a roasting pan for approx 2hrs at 350. For a 7-8lb roast this will get you to a meat temp of 120. But be sure you know your oven and how well it holds an accurate temp. Invest in a small remote meat thermometer if you are not sure.Take the roast out of the oven and cover with foil and let set at least 10 min before carving.</blockquote>