Ok, so dinner is at my place this year, we are all turky, and ham'ed out. So tonight I picked up a 16 pound prime rib. No I have never cooked a hunk of expensive beef this large, and am looking for help to nail this one. I was thinking o-oil, pink Him. Mountian salt, cracked black pepper and thyme. Then when done, pan drippings and red wine reduction.
Let me know if this sounds like crap please. Also I need help with temps and times.
Thanks in advance.