Shaun- Nope, no smoke alarms, I used the LeCreuset grilling skillet and a temp of 500degrees. It splattered for sure, but no big mess. Crashed potatoes are from Pioneer Woman's blog. DH loves them. Here's my rendition: I use a nice fist-sized red potato, nuke it for about 4 minutes, then let it cool for a few minutes. Afterwards take a fork and smash one side of it down with a fork (only on one side, not as much as her photo). Then I drizzle garlic EVOO, sprinkle salt, pepper and rosemary. Rebake for about 10 minutes at a high heat. It makes a soft, potato with flavor and a bit of crunch! Here is a link that might be useful: Pioneer Woman's crash potatoes

I prefer more of an au jus than a gravy, but like Sharon, I don't mind a sauce made with red wine and beef broth. Funny, I like a little port in a sauce with beef tenderloin, but I don't want port on my prime rib. Ann

This is not an answer but it sure brought back a memory. We were in Nanjing, China earlier this year to pick up our granddaughter. At the restaurants we ordered by picture or guess. One restaurant had a picture of a bridge made out of ribs so we pointed and they brought us a bridge literally made from ribs filled with the tastiest meat I had ever consumed. When we had all picked the bones clean, or so we thought, the waitress took them away and came back about fifteen minutes later with a bowl filled with the meat scraps off of the bones along with pieces of the bone marrow cooked in a marvelous herb rub. Our chop sticks were soon busy dipping and digging until this was bowl was history. Now there was nothing left for the cooks to prepare again for us so we waddle back to the hotel. I am sorry that I have yet to figure out how to post pictures on this site, otherwise I would put up a picture. We still have not identified the meat. It may have been pork but others have voted for donkey. I will put a picture on our web page. Here is a link that might be useful: travelling and cooking with grandpa

I use this recipe every Christmas Eve and any time we want a standing rib roast. Perfect every time! Alexa HERBED RIB ROAST Active time: 30 min Start to finish: 11 hr For roast 1 (7- to 8-lb) prime rib roast (sometimes called standing rib roast; 3 or 4 ribs) 1 tablespoon whole black peppercorns 2 bay leaves (not California) 1 tablespoon kosher salt 3 garlic cloves 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh rosemary 1 tablespoon olive oil For jus 2 cups beef broth 1 small fresh rosemary sprig 1 small fresh thyme sprig 1 garlic clove, smashed Prepare roast: Trim all but a thin layer of fat from roast. Grind peppercorns and bay leaves with salt to a powder in an electric coffee/spice grinder, then transfer to a mortar. Add garlic, thyme, and rosemary, then pound to a smooth paste with pestle. Stir in oil. Rub paste all over roast. Transfer roast to a rack set in a small flameproof roasting pan. Marinate, covered and chilled, at least 8 hours. Cook roast: Let roast stand at room temperature 1 hour. Preheat oven to 450ðF. Roast beef in middle of oven 20 minutes. Reduce temperature to 350ðF and roast beef until a thermometer inserted into center of meat registers 110ðF, 1 1/2 to 1 3/4 hours more. Transfer beef to a large platter and let stand, uncovered, 25 minutes. (Meat will continue to cook, reaching about 130ðF for medium-rare.) Make jus: Skim fat from pan juices. Add broth, rosemary, thyme, and garlic and deglaze pan by simmering on top of stove over moderate heat, stirring and scraping up brown bits. Transfer to a small saucepan and add any juices that have collected on platter. Gently simmer 10 minutes. Skim fat and season jus with salt and pepper. Put slices from roast and serve with jus. Cooks' note: ⢠Roast can marinate up to 24 hours. Makes 8 servings.