Section one and two included women's socio demographics factors such as age, living situation, health insurance status, education, mode of transportation to health care, distance to health care, employment and history of pregnancy.
1 Place the roast (ribs down or fat side up) in roasting pan. 2  Sear the rib roast for 15 minutes at 450Â°F, then turn the oven to 325Â°F for the rest of the cooking time. 3  Every 1/2 hour, baste the cut ends of the roast with the fat accumulated in the roasting pan. Sear the rib roast for 15 minutes at 450Â°F, then turn the oven to 325Â°F for the rest of the cooking time. 2  Every 1/2 hour, baste the cut ends of the roast with the fat accumulated in the roasting pan.
Serves 4 to 8 people depending on the size of the roast. Note: For medium-rare prime rib, we want to take the roast out of the oven at 120Â°F, and it will continue cooking until it reaches 130Â°F. If you prefer a medium prime rib, take it out at 130Â°F with a target temperature of around 140Â°. Roast for 20 minutes, then lower the heat to 325Â°F and roast until the meat's internal temperature reaches 120Â°F, which will be another hour to three and a half hours, depending on the size of your roast.