Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast.
For the ultimate experience in prime rib, you'll want to use dry-aged beef. There are no two ways about it: Whether you buy it from a good butcher or supermarket or age it yourself at home, it's an expensive endeavor that's gonna add to the cost of your meat. Commercially dry-aged beef will fetch upwards of $25 to $30 a pound.
It's also got an ultra-sleek stainless-steel-and-glass design that's intended to be on display. This is the steak-aging fridge for people who want to communicate to their guests,"I AGE MY OWN BEEF." It's also pricey, at around $1,500—though, to be fair, it'll pay for itself after about 150 pounds of dry-aged beef, or eight to 10 full, untrimmed prime ribs.
310°F is the temperature at which the Maillard reaction—that wonderfully complicated process by which amino acids and reducing sugars recombine to form enticing roasty aromas—really begins to take off. At this range, meat will quickly brown and crisp.
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