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Perfect Prime Rib Everytime

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Perfectly cooked medium-rare prime rib is the result every time you use Chef John’s mathematical method.

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 This is a fool proof method for making the best medium rare prime rib. Your seasonings can be changed according to your preference, but what’s listed works perfectly. It’s the cooking method that is the key. It cannot be stressed enough, the roast MUST be at room temperature in order for this to work. If it is the least bit cold in the middle of the roast, you will come out with a very rare roast. A mistake I only made once because I was worried about leaving it out to get warm. Don’t worry! It will be fine! I usually purchase 4.5 to 5 lb roasts and take it out of the fridge for a minimum of 5 hours to be sure it is room temp.
It comes out absolutely PERFECT and juicy every time.

Ingredients:

prime rib roast with or without bone (any size)
Garlic powder
Salt
Pepper
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