This is the 4th prime rib I have cooked and I have to say, this method is by far the easiest and best. It was perfectly medium rare with an awesome crust. The only change I made was to season the meat the night before with sea salt, cracked black pepper and garlic powder. I then rubbed it with butter and added more kosher salt and pepper since I really like the outer crust.
Like everyone says, the key is to make sure you bring it to room temperature before you cook it. I do have to admit, I was nervous about cutting into it after letting it rest, worried it was going to be too rare...my husband likes his a bit more medium than rare so I gave him the end piece. He told me (jokingly) that if I made it any other way, he was going to give me a black eye! I think it was a hit.
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This is the 4th prime rib I have cooked and I have to say, this method is by far the easiest...