I posted my Christmas Prime Rib on a hunting forum I frequent and a couple of guys responded with how they cook their rib.. They put it in a 500° oven for 5 minutes per pound, turn off the oven and let it set for two hours without opening the door. This seems to me like an unorthodox method and is there a bacteria danger with the IT only reaching 120-125°? I know lots of folks that like their meat rare, but this method seems risky to me. I prefer mine medium to medium rare. What say you Chef's?