For Christmas dinner i'm making prime rib. Is there any benefit to roasting 1-10ln prime rib vs 2-5lb roasts? For me it seems easier to control doneness with the 2 smaller roasts. I'd like your comments.
Beef ribs can stand up to strong flavors. Here, a spicy-sweet rub with chili powder, cumin, cayenne, garlic, and brown sugar coats the meat, which is roasted to tenderness. Finishing on the grill with a smoky chipotle barbecue sauce ensures the meat gets a nice char and the sauce lacquers. Read more.