I've done rime rib several different ways over the years, but I don't think there is an absolute best. However, the sous vide method is the easiest way to get a perfectly done roast every time.
I do prime rib every christmas and I always have to google it. Herb encrusted is my favorite. I crank the oven all the way up and cook for a short period of time and then turn it down and finish it. I find it very stressful because I hate it when I overcook it. The meat will have an internal temp of 110 and I will come back 5 minutes later and check it and it will be 140. It makes me absolutely sick.
I agree, I have been watching their show for 20 years I figure, and have replicated (copied) so many of their recipes, always a winner, and so is their choice in Kitchen equipment.
Thanks to them I have a professional kitchen with most of the best tools at arm's length. I love our Kitchen.
America’s test kitchen is spot on! It’s the only way to cook a rib! With the price of rib roasts today why risk it. I cook 25-40 ribs through the year with my job.
I like prime rib if it's not overcooked. There are several ways to get there. For me, the most foolproof way is the sous vide method. I like to set the temperature at 129 degrees. After a couple of hours and up to four hours, I sear it over a roaring hot oak fire. That will take no more than five minutes, by then the internal temperature should be 132-133. It is charred on the outside and rare from edge to edge. But, that's me.
We do bone in standing rib roast at thanksgiving. Oven cooked at 500deg 5 min per pound, oven off for 2 hrs without opening the door.
Standing rib is just as good as prime and can be bought way cheaper. Kroger has them on sale this week for 6.49 lb. I cut the bone off in one slice, season all over then tie the bone back on for cooking. Easy slicing when bone is pulled.