Let's hear your best prime rib cooking method and recipe

Needs no more than 15 minutes at 500 to brown. Reduce the heat to 300 and you're looking at about 15 mins/lb to get medium rare. If you have a digital remote thermometer I would use that.

Pull at 120 or so and let it rest covered in some foil for 15 to 20 before carving. Temp will come up to medium rare while resting.

As far as seasoning keep it simple with salt and pepper.

I would take it out about 3 hours before cooking and salt it and cover with foil or butcher paper. Remember to pat it dry before going in to brown.

It's simple and I think the oven is the fool proof way to do it

Salt and pepper. I put it in the oven at 500 for around 15 minutes. I cut the oven off and leave it until it hits my desired internal temp.

First things first, acquire an internal thermometer probe so that you can monitor the temp. The rest is easy

I got nothing but I did try this over the weekend.

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o 3 rib roast feeds 6, etc

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Not at my house it doesn't. If you are going to feed six people get 8-10 lb. roast. Left-overs are great. It's just me and the wife and I get at least a 5lb. roast. Enjoy

You can order prime or black angus choice from Calandros. But most stores are carrying it this time of year since it’s become more popular. I’ll order mine today and they will give whatever size you like. If you tell them they will cut the ribs off and butcher twine them back on which just makes it easier to carve. 6 people I’d get 4-5 bones, that will give you plenty with leftovers for the day after prime rib sandwich. This rivals my day after thanksgiving turkey sandwich. Pick up a good hardy bread, like a sourdough when you pick up the roast for this and a good mustard.

All the posts above work well and even how you mentioned so my advice is let it come to room temperature at least a couple of hours, salt and pepper very well, more than you would think, and when done let rest for at least 15 minutes. Don’t over cook.

Make a good au jus using the pan juices, a good Yorkshire pudding and the above Food Lab horseradish sauce. Open a great bottle of wine and enjoy the fruits of your labor.

I’ll order mine today probably 5 bones prime. It’s only 3 of us this year but this family grew up and enjoys leftovers. I grow my own horseradish so I’ll have fresh grated and make the above recipe since that looks like a good one.

I’ll probably just put mine on a rack and toss into a 400 degree oven and pull at 125, cover loosely with foil and make the Yorkshire pudding. When it’s ready the roast will be between 130-135 which is medium rare but it gives you some that is a bit more cooked, which some people like. The middle will be perfectly medium rare. I don’t mind the outer being a little more cooked. That’s just the easiest no fuss way to do it and it allows more time to deal with the rest of the food and enjoy my bottle of wine that we have while cooking.

In other words if I have more wine the only way I can really frick it up is if I leave it in the oven too long. I have a foghorn that tells me when to start checking it. I just use my thermapen.

But I’ll post my Adam Perry Lang version that I do from time to time that is boneless and on the grill and is really a nice way to do it-I just don’t do it for Christmas. It’s a good way to just buy a nice choice angus 5 lber on a pretty day and try.

APL Prime Rib with board sauce

Someone on here posted several years ago about his board sauce and I’ve made it a lot ever since. Great book too.

Fun facts: Josh Ozersky-in the video, was a food writer and good friend of David Chang. He posted Momofuko’s new menu before it came out and David Chang barred him for life from his restaurants. But he died a few years ago anyway so I guess it worked.

Another one-Adam Perry Lang was Jeffery Epstein’s private chef for a few years and is in the middle of the investigation. Apparently after several years of denying everything he is now cooperating with the Feds.

Enjoy your prime rib.