"Bobby Flay prepares prime rib for Christmas dinner, stating, 'This is one of the first things I ever made when I started cooking in a professional kitchen and I'm going to do it exactly the way I did it ... thirty years ago.'"
"To create that hard outer crust, Flay roasts the prime rib at 450 degrees Fahrenheit for 20 minutes, then turns the oven down to 350 degrees and cooks the roast for another 3 hours."
"Flay stresses the importance of resting the prime rib because it will continue to cook to the ideal doneness and allows delicious juices to redistribute."
"For a medium rare prime rib, pull it out of the oven at an internal temperature of 120 to 125 degrees Fahrenheit."
Bobby Flay, a renowned chef, recalls making prime rib as one of his first dishes in culinary school. He prepares it by making slits in the roast for garlic, seasoning it with salt and pepper, and roasting it at high temperatures for a crust. After cooking, he stresses the importance of resting the meat to allow juices to redistribute. For those less experienced, he recommends using a meat thermometer to ensure the prime rib reaches the ideal medium rare temperature of 120 to 125 degrees Fahrenheit.
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