Published November 1, 1995.
Surprisingly, our perfect prime rib recipe turned out to be one cooked in a 200-degree oven. Unlike roasts that cooked at higher temperatures, this one was rosy pink from the surface to the center and was the juiciest and most tender of all the roasts we cooked. The only thing that bothered us about this slow-roasted prime rib was its raw-looking, unrendered fatty exterior. By searing the meat on top of the stove before low-roasting it, though, we solved this problem in our prime rib recipe.
Even if you don't purchase the roast a week ahead of time as the instructions suggest, even a day or two of aging in the refrigerator will help.
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