Is there anything more beautiful than a perfect prime rib? A deep brown crust crackling with salt and fat, sliced open to reveal a juicy pink center that extends from edge to edge. After years of study, hundreds of pounds of beef, and tens of thousands of calories, I've developed these 13 easy-to-remember rules for perfect prime rib.
Author: J. Kenji López-Alt
Ingredients:
Directions:
Source: seriouseats.com
1 / 1
