Why It WorksA low and slow start delivers perfectly evenly cooked medium-rare doneness all the way from edge to center.Blasting the prime rib with heat just before serving gives you a crackling-crisp, browned crust.This is a four-pound joint of well-marbled prime beef rib—it is not cheap. And, while my friends provide me with as many mental and philosophical riches as a man could ask for, and my wife supplies an adequate amount of emotional wealth, as a humble food writer, I do not part with dollars and cents lightly.Thus, when I buy a quality piece of beef—and, honestly, does beef get any better than prime rib?—I have a great impetus not to mess it up, as do, I imagine, most of you.So atThe Food Lab, I've decided to get through a lifetime's worth of messings-up so that in the future, I (and hopefully you, too!) will never again serve anything but a perfectly cooked roast.So what exactly is a perfect prime rib, anyway? Prime Rib: The Basics If you want to get straight into the action,...
