Master the art of cooking perfect prime rib every time!

#### 3. **Roast High, Then Low**
– Start with a **450°F (232°C)** oven to sear the outside for 20 minutes.
– Reduce the heat to **325°F (163°C)** and roast until it reaches your desired internal temperature:
– **Rare**: 120–125°F (49–52°C)
– **Medium-rare**: 130–135°F (54–57°C)
– **Medium**: 140–145°F (60–63°C)
Use a meat thermometer to be precise.

#### 4. **Rest Before Carving**
Tent the roast loosely with foil and let it rest for 20–30 minutes. This allows the juices to redistribute, keeping every slice juicy and tender.

#### 5. **Slice and Serve**
Carve between the rib bones or into thick slices. Serve with au jus, horseradish cream, or your favorite sides.

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### **Chef’s Tips for Consistent Results**

– **Choose the right cut**: “Prime” grade has more marbling than “Choice,” but either works beautifully.
– **Use a roasting rack**: Elevates the meat, promoting even cooking.
– **Dry brine overnight**: Salt your roast the day before and leave it uncovered in the fridge. This enhances flavor and texture.
– **Don’t skip the thermometer**: Guessing leads to over- or under-cooked meat—accuracy is everything.

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### **Perfect Pairings**

Round out your prime rib dinner with:
– **Garlic mashed potatoes**
– **Roasted root vegetables**
– **Creamed spinach**
– **Yorkshire pudding**
– A bold red wine like Cabernet Sauvignon or Syrah

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### **Final Thoughts**

Prime rib is a dish that impresses with every bite—rich, flavorful, and deeply satisfying. But the real secret? It’s not difficult when you follow a solid, time-tested method. Once you master the basics, you’ll never feel intimidated by this cut again.

So next time you’re planning a feast or simply want to elevate dinner at home, turn to this recipe. With a little care and attention, you’ll be carving into the perfect prime rib every single time.

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Would you like the full printable recipe with timing charts based on roast size?