Prime Rib Recipe - NYT Cooking

In my opinion, if the only thing stopping you from using this method over, say, Sam Sifton’s recipe, is Yorkshire Pudding consideration, you should just by beef tallow for the puddings and use this recipe. This turned out heavenly for me! I had a mediocre result using Sam’s, personally. In my case the temp rose a bit higher than I expected after removing it at 125°, so I think I’ll remove at 115° next time, otherwise this recipe was perfect.

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