And when you’ve learned how to make easy prime rib that looks and tastes fantastic, you don’t need to overdo the rest of the ...

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 ...

The roast will continue to cook as the juices inside settle, raising the internal temperature to 130 F for a perfect medium-rare prime rib. Snip the tied bones off the roast, slice and serve.

The roast will continue to cook as the juices inside settle, raising the internal temperature to 130 F for a perfect medium-rare prime rib. Snip the tied bones off the roast, slice and serve.

Ask your butcher to French the roast and tie the rib between the bones ... and roast the meat for 12 minutes per pound for rare to medium rare, 15 minutes per pound for medium.