What are your recs
Buy a bone-in, prime-grade prime rib, preferably dry-aged (or age prime rib yourself). Season well with salt and pepper, and for at d let it rest, uncovered, on a rack in the refrigerator for at least overnight and up to four days. Roast in a 200°F (93°C) oven until it hits 125°F (52°C) at the center (around four to five hours for an average rib roast; your mileage may vary). Remove from the oven, tent lightly with aluminum foil, and let it rest at least 30 minutes and up to one and a half hours. Ten minutes before serving, remove the foil and place it back into an oven preheated to its highest possible setting (500°F+, or 260°C). Roast until well browned and crisp, about 10 minutes. Carve and serve immediately.
Buy a bone-in, prime-grade prime rib, preferably dry-aged (or age prime rib yourself). Season well with salt and pepper, and for at d let it rest, uncovered, on a rack in the refrigerator for at least overnight and up to four days. Roast in a 200°F (93°C) oven until it hits 125°F (52°C) at the center (around four to five hours for an average rib roast; your mileage may vary). Remove from the oven, tent lightly with aluminum foil, and let it rest at least 30 minutes and up to one and a half hours. Ten minutes before serving, remove the foil and place it back into an oven preheated to its highest possible setting (500°F+, or 260°C). Roast until well browned and crisp, about 10 minutes. Carve and serve immediately.
