"The key to perfectly medium-rare prime rib is the rest after the roast. Slicing it too soon is one of the worst mistakes you can make, letting all the juices run out of the meat and leaving your roast dry."
"A juicy prime rib needs to be cooked to 135 F and cooled to 120 F before slicing to give the cells time to reabsorb the liquid, locking it into the meat."
"Instead of treating your prime rib like a pincushion, use a programmable digital probe thermometer and leave it in the deepest part of the meat throughout the roasting and resting process so you only have to poke it once."
"Even better yet is the foolproof 'closed oven method,' which produces a perfect prime rib every time with just a bit of math. Start with the weight of your roast in pounds and multiply it by five to get the exact number of minutes to roast it at 500 F."
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