It's not all that often that I do a standard beef roast. But a week before Christmas, knowing I was about to have oral surgery and was going to be out of commission or partially decommissioned for a few days, I slow-roasted a small rib roast that resulted in a perfectly cooked slab of prime rib. It went awesomely with a fresh batch of homemade Yukon gold mashed potatoes and buttered garden peas.
"Perfect Prime Rib Recipe," by J. Kenji López-Alt, Chief Culinary Consultant/Advisor for SeriousEats.com.
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