Reduce the heat to 350 degrees F and cook until the meat is medium rare (an internal temperature of 125 degrees F to 130 degrees F), about 1 hour, 15 minutes, basting the roast every 30 minutes ...

Pat the skin of the roast completely dry and place on a cutting board, fat-side up. Use a paring knife to make small slits all over the fat, and then stud the meat with the garlic slices.

For the prime rib: Preheat the oven to 500 degrees F. Put the butter, horseradish, peppercorns and 2 tablespoons salt in a medium bowl and stir until evenly combined.

Make the batter before removing the prime rib from the oven: Combine the eggs and half-and-half in a bowl and whisk until they're totally combined. Throw the flour and 2 teaspoons salt into a ...

Preheat the grill. Remove the steaks from the refrigerator and allow them to come to room temperature. Season steaks generously on both sides with salt and pepper.

Preheat the oven to 500 degrees F (see Cook's Note). Place the oven rack on the second lowest position. Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the ...

Prime Rib: 8 to 10 pounds beef rib-eye, lip on (prime rib) 1 cup grapeseed oil or other neutral cooking oil. Grey salt or other coarse cooking salt. Coarsely ground black pepper. 2 bunches fresh ...

For the prime rib: Preheat the oven to 350 degrees F. Remove the prime rib from the refrigerator about a half hour before cooking. This will allow the meat to come closer to room temperature and ...