Best prime rib from The Best of America's Test Kitchen 2013: The Year's Best Recipes, Equipment Reviews, and Tastings by America's Test Kitchen Editors

  • beef standing rib roast
  • vegetable oil

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Notes about this recipe

  • Rinshin on May 19, 2015

    Such a great method of cooking prime rib at low temperature and it really can't be any simpler using probe thermometer. I wasn't able to let salted meat for 24 hours in the refrigerator and was able to just let it sit for 5 hours. Still came out perfectly. I went higher than 110 when pulling out as that would be closer to rare. We like ours medium so went to 130-135 when pulled out. Served with sauteed cabbage with parsley and lemon from Mar/Apr 2015 CI. Love cabbage and it's used a lot in Japan.

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