Cooking Cote de beouf (prime rib) for Christmas. What do you think of my recipe? food

Hey guys,

I'm buying a 100 day dry aged Cote De Beouf (Prime Rib) for Christmas...approximately 8 pounds I think. Since this is a VERY expensive piece of meat I want to plan everything out and take on any suggestions. Here we go:

1. Salt and pepper the meat an entire day before cooking and keep it in the refrigerator.
2. Take meat out on Christmas, preheat oven to 200 degrees.
3. Smash garlic and rosemary together in a pestle and mortar and mix with olive oil. Coat the entire meat with it.
4. Put in oven and keep in there (maybe 4 hrs?) until internal temp hits 130 degrees for medium rare.
5. Take meat out, cover, let rest, but preheat oven to 450 degrees.
6. Put meat back in but 5-10 minutes to develop a crust.
7. Take out, slice and lightly salt the slices with truffle salt.

What do you think? Any suggestions or thoughts from my rib steak pros here?

Thanks!

Submitted December 03, 2016 at 10:38AM by zerohelix http://ift.tt/2gjprJW food