He remembered the golden rule: 1 pound per person . Since he had six guests, he walked out with a massive three-bone, seven-pound beauty.
He chose a bone-in roast (also called a Standing Rib Roast). The bones act as a natural roasting rack and add flavor. how to buy and cook prime rib
He pulled it out and let it rest under foil for 45 minutes . This is the hardest part, but it's where the juices redistribute. Step 5: The Grand Finale He remembered the golden rule: 1 pound per person
He waited until the internal temperature hit 120°F (for medium-rare). This took about 3.5 hours. The bones act as a natural roasting rack and add flavor
Jack headed to his local butcher with a clear mission. He didn't just want "beef"; he wanted or high-end Choice grade.
He inserted a meat thermometer into the thickest part.