To create a restaurant-quality prime rib, a careful approach is needed beyond just choosing the right cut of meat. The spice rub plays a crucial role in enhancing flavor, but it must be applied wisely to avoid burning. A low and slow cooking method is essential; for oven roasting, cook at approximately 200°F for four to five hours, achieving an internal temperature of at least 115°F. Regardless of cooking method, applying the rub generously but not excessively ensures that flavors meld without overpowering the meat.
Cooking your prime rib with a low and slow technique ensures it is cooked thoroughly without burning the spice rub, enhancing overall flavor.
Applying a spice rub generously yet thoughtfully allows for deeper flavors while avoiding the risk of excess during the cooking process.
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