Nailing prime rib comes down to three simple rules: salt twice, sear twice, and know when to turn off your oven. A slow, low cook keeps the meat tender and evenly rosy, a final broiler sear builds a crisp, flavorful crust, and a finishing sprinkle of flaky salt brings everything together. This is our go-to method for a reliably impressive holiday roast. https://cooks.io/4pOUoZ9 | Cook's Illustrated