The roast will continue to cook as the juices inside settle, raising the internal temperature to 130 F for a perfect medium-rare prime rib. Snip the tied bones off the roast, slice and serve.
When Attila pushed the cart towards us, we were very excited with anticipation. Attila, tall white hat and all, sliced our prime rib right in front of us while we eyed our meals. When the three of us ...