Many people favor prime rib over filet mignon, I don't know because I've had many filets that were cooked to perfection but I don't know that many restaurants that would tackle a prime rib.
I have a friend who has been cooking these at home, in a convection oven, for years. It took him a few to get his technique down, but, internal temp of about 150, 20 minutes of rest after that, seems to be the key. I don't do it because the minimum cost of participation is around $60, and my family, 'cepting me and my dear old Mom, are not big meat eaters.
Fully intend to thow one on the Weber grille, over a nice, smokey, fire one day, but, it will have to be when we have company. I'd be eating even a little 6 pounder for a week after the event, if it was just we three.
Best,
Ted
