Prime rib can go two ways. The first is a pale, overcooked slice of roast beef. The grey meat is tasteless - covering it in mashed potatoes and gravy is the only way to justify consuming it. The second is a rosy pink and juicy slice of perfection. The salty crust gives way to a tender medium rare ribeye, enjoyed next to a dirty gin martini with blue cheese olives. Our goal is the latter. Choose the Right Roast: Finding a roast with great marbling is critical. If buying a whole sub primal, sort through the options at your supermarket. Look through the plastic on both ends, you’ll find that the difference in marbling varies greatly. If you can’t find a suitable roast, take a look at the strip loins. A well marbled strip beats a lean rib roast any day of the week – you can use this same process! The Crust: The difficulty with prime rib comes down to surface area. The crust to meat ratio is extremely low, especially when compared to a normal steak. Only a small amount of crust is enjoyed