I also cut the bone off and french tie it back on however I cook mine on the grill using the rotisserie part of the grill which has an infrared burner. It comes out perfect all the time. In fact the only time I use my rotisserie is for Rib Roasts and whole ChickensA satisfying 8lb prime rib, bone removed and tied back is the seasonal favorite in our home -
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My preferred method is fairly simple - I season the roast with a mixture of sea salt, black pepper, crushed coriander seed, crushed allspice and weeeeeeeee bit of garlic powder. The oven is set to 230F and I pull the roast when the internal temp is 135F. The bottom of the roasting pan is filled with beef stock, red wine and sautéed shallots/carrots/mushrooms. After the roast has rested a spell (aka, whenever we’re all ready to eat the dang thing), I put the rib slab and roast back into a 500F oven to sear the outside and make it crispy. The juices from the pan are strained in a separating pitcher for making gravy.
Works like a charm every time! Even the end slices are moist and delicious.