Thank you for sharing your Perfect Prime Rib recipe and your precise weight driven approach to setting cook times. I understand how the number of bones wouldn't be a reliable factor in the selection of a cooking time. I totally missed your comment on most cooking and room available.
I was wondering about the safety of letting the meat sit in a Pyrex dish for up to 12 hours. Couldn't that be dangerous?
What i don't understand is how your weight time system be applied to something like chicken. Do you use the same multiplier numbers? As i live alone i would almost never cook a prime rib but often wonder how to more precisely calculate the perfect cooking time for poultry. Also, would smaller less desirable cuts of beef, particularly boneless ones, use the same multiplier as your Prime Rib recipe?
Thank you for sharing your success with the Anova community.