I got a new roast pan and rack for Chanukah so I'm going to break it in with a prime rib using a Cook's Country recipe. I bought the first cut section.
What hints or tricks do you have for me so that I don't ruin a $100 piece of meat?
Score the fat on top and spread salt over roast. Let sit in refrigerator for 4 days. Bake for 3 to 3.5 hours at 250 until meat registers 120. Rest 1 hour. Sear or broil quickly in a hot skillet before cutting off bones and slicing.
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