Best Prime Rib recipe and best place to buy?

I like a good coat of olive oil and salt and pepper. cook to rare in the center.
I'd buy from Alexanders before leblancs and calandros has good meat as well. Kind of depends on whether you want choice, select or prime. Some stores dont carry the top 2. Then you have Maxwells, maybe Tramontes and whatever other butcher shops there are. I saw some at alexanders, calandros and maxwells w/in the last week. Calandors had prime cuts i think.

Sams has good whole choice ribeyes, for probably cheaper than anywhere else.

How many are you feeding? I bought a five bone prime rib from Calandros and it was delicious. Only rubbed with salt and pepper and brought to 115* center mass. Let rest for 30 minutes.

Get a choice one from Sam's or one of the other mentioned grocery stores.

If it's just you and her go to a meat market and buy a 3-4# boneless rib roast. They might have to cut it for you but it shouldn't be a problem. No need to do a whole ribeye.

In the past I have arranged, called a couple days in advance, with the butchers at Calvin's Bocage Market and Alexander's to get bone-in prime rib roast trimmed and trussed in both prime and choice grades, and they would cut to size as well. Sometimes you only need 4 lbs instead of 8 lbs. Getting it trimmed and trussed gives you the benefits of the bones for flavor and better au Jus with eave of carving. The cost differential between prime and choice isn't always constant, so ask and see if the extra cost of prime over choice makes sense for the meal(s) you are preparing.

As for recipes, I'm a keep it simple kind of guy. I insert some fresh garlic into slits, salt and pepper liberally then roast to approximately 130 for early stages of medium rare. Let rest while making au Jus from pan drippings. After resting remove trussing and carve roast.

And what do you mean by trussed?

Standard restaurant portions for prime rib generally range from 12-16 oz. I kind of like a 24 oz serving for myself. Two to three ribs worth should be sufficient for your purposes.

Trimmed involves removing the bones and some fat. Trussing ties the removed bones and fat back to the roast with butcher's twine.

Prime rib is about the best cut of meat to use a reverse sear method of cooking. Cook the roast to about 15 degrees lower than your desired done temperature. Let rest for up to 30 minutes and internal temperature will increase as much as 10 degrees. Remove bones and trussing. Raise oven temperature to 500 and put roast in oven for as long as it takes to get the level of searing you desire. Somewhere in the 5-10 minute range usually works. You can carve and serve immediately upon removal from oven since the meat has already rested for redistribution of juices purposes.

The best prime rib is done using a variation of the reverse sear. If you have the time, this is the hands down best way to prepare the prime rib.

Follow other's advice about finding the best prime rib near you but the protocol is this:

Preheat the oven to 200 degrees (or lower if you oven goes lower), with the meat thermometer in the center of the roast not touching any bones, cook until it has an internal temperature of 115-120 internal while still in the oven.

Remove the roast from the oven, tent it with foil and allow to rest for at least half an hour but it can sit for up to two hours (that's one of the best parts about this recipe).

While it is resting, prepare the au jus and sides as you wish.

When you are about 10 minutes away from eating, have the oven preheated to the highest possible setting (500-550+) and dry sear the roast for 8-10 minutes until you get an optimal crust.

Remove and serve immediately, no more resting required.

But it really is. I know we had this same discussion before but whatever.

The thicker the cut, the more advantageous a reverse sear is.

And this is a variation of a reverse sear, because there is truly not a sear per se since it uses dry heat to get a crust.

Are you going to sear your roast with a torch this year?