0Recipe:
This expensive cut may seem intimidating but take it from Matt Pittman—it’s one of the easiest things you can cook and is perfect for a holiday feast. He’ll take you through how he trims, seasons, and smokes this spectacular centerpiece and shares his secret for adding more flavor while the meat rests. Bonus: The large cut cooks to rare in the middle and medium on the ends, so there’s a slice just right for everyone.
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Chapters
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:00 Intro
1:24 What is Prime Rib?
2:05 The Benefits of Boneless
2:49 How to Trim a Rib Roast
3:50 Salting Prime Rib Ahead
5:13 How to Season Prime Rib
8:41 How to Cook Prime Rib
10:50 Basting Prime Rib
12:50 Finishing with Butter
14:06 How to Slice Boneless Rib Roast
15:05 First Bite
16:05 Outro
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