Prime rib project

[DivotMaker]

I found the tied bone roast to cook less evenly and take substantially longer, thus, the boneless is my prime rib roast of choice. I still achieve the same solid pink center edge to edge that Tony strives for.

If I'm not mistaken, Dave, didn't you say you use a higher temp, like 225?  That would make a difference, and cause unevenness, I would think.  At 200, it couldn't be more even if I painted the color on.