Best Prime Rib
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Appears in Cook's Illustrated November/December 1995, America's Test Kitchen TV
Top chefs say 18 hours in a 120-degree oven is the route to prime rib perfection. What if we told you it was possible in almost one-third the time?
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WHY THIS RECIPE WORKS
The perfect prime rib should have a deep-colored, substantial crust encasing a tender, juicy rosy-pink center. To achieve this perfect roast, we started by salting the roast overnight. The salt enhanced the beefy flavor while dissolving som...
