Prime Rib... The Easiest Thing To Cook In A Dutch Oven.

Without a doubt... Prime Rib is the easiest thing to cook in a dutch oven.
The use of a cable probed digital thermometer makes it so.
If you want Happy Campers, give it a try... You won't regret it.
Take a look and follow these easy suggestions...

Have your butcher cut the rack of bones off and re-tie back onto the roast.
Use a dry rub ONLY... NO WET MARINATES!!!

Pour a rock salt trivet into the bottom of the oven... Cheap water softener type.

Place thermometer probe into the center of the roast and place dry roast onto the salt trivet.

Bury the roast with the rock salt, leaving the cable lead exposed.
Route the thermometer cable lead into the thermometer notch (If your oven has one) at the top edge of the oven wall and place lid on oven, making sure corresponding notch on the lid matches up so the lead is free and won't get pinched. If your oven doesn't have a thermometer notch, use care when placing lid to avoid shorting out the cable. (I've done that before... No fun, time to buy a new one)

Cook the roast until you reach your "target point." (Usually about 10-15 degrees less than the desired finished cooking temperature)
Cooking times can vary anywhere between 2-7 hrs. depending on the size of the roast, how much heat used and weather conditions.

Retrieve the roast from the salt when the target point temperature is reached.
Make sure that the probe stays in the meat, even though the roast is now out of the oven, it's still cooking.
Make sure to wear heavy leather gloves when digging your roast out from the salt... I tried using latex gloves once. (Ouch)

Using a natural bristle brush, quickly knock off most of the remaining rock salt... You don't want to waste time doing this, so getting it all off isn't necessary. Place the roast into a foil tray and tent it with foil leaving the probe in place so you can monitor the meat temperature. The meat will continue to cook while it's tented, slowly climbing it's way to the desired finished cooking temperature.

Once the thermometer reaches the desired finished temperature, remove the foil tent and probe.
Your roast is now ready to slice and serve!!!

The desired finished temperature for prime rib should be around 150F... I like my prime rib roasts to finish at 145-150F, which should yeild a medium rare center and medium-well end cuts on larger roasts.

"Target point" is usually 10-15 degrees less than desired finished temperature.