Secrets for the Perfect Prime Rib

If you’re thinking about going all out with Christmas dinner this year, why not think prime rib?
My brother-in-law usually cooks the prime rib on Christmas eve, so I rarely get the opportunity to cook it myself. He does such an amazing job that I wouldn’t dare compete! In fact this man has mastered prime rib like you would not believe. He has the “Big Green Egg” in his back yard as a monumental testament to his roasting/BBQ/smoking skills. Let’s just say this man takes his meat seriously, and I have learned most of what I know about barbecuing from him.
Thus I had to sneak this recipe out at home (shhh, don’t tell him!). I used some of his techniques and did my best to make him proud. I think it turned out pretty awesome!
Here is the recipe: Perfect Prime Rib with Rosemary and Roasted Garlic.
These are the top two tips when cooking prime rib:

  1. Resist the temptation to salt your roast. Salt draws out moisture from the meat while cooking.
  2. Let roast sit approximately 15 to 20 minutes after cooking. Cutting into the prime rib too early will cause a significant loss of juices.

Good luck!