Keys to Prime Rib

• let the rib stand outside overnight to make the inside more to room temp. several hours is not enough, not even 4....in the summer ok, but in the winter, useless
• most important is that it gets enough time to rest, more so than the meat staying hot...leave lots of time for the meat to be done prior
• took about 15 minutes to rise 1 degree
• after 6 hours at 200 degrees, my meat was only at 90 degrees
• low and slow is the best method...meat was tender and no outer ring of dark
• torch is great
• score the skin to make it not shrink
• no need to cut off bone from meat prior...it is very easy to do later if i cut the huge cooked prime rib in half and use a boning knife
• salt the meat up to 24 hrs in advance or else the salt does not penetrate the skin...
• salting it lightly after the meat comes out of the oven might give that nice crunch that i love in steak.