"So what exactly is a Perfect Prime Rib anyway? Whether you buy prime or select, fresh or dry-aged, corn-stuffed or grass-fed, if you don't cook it right, it ain't going to be good. Here is my definition or perfection, in three commandments:
Commandment I: The Perfect Prime Rib must have a deep brown, crisp, crackly, salty crust on its exterior.
Commandment II: In the Perfect Prime Rib, the gradient at the interface between the brown crust and the perfectly medium-rare interior must be absolutely minimized (as in, I don't want a layer of overcooked meat around the edges).
Commandment III: The Perfect Prime Rib must retain as many juices as possible.
Sub-Commandment i: The Perfect Prime Rib must be cookable without the use of heavy or specialized equipment, including propane or oxy-acetylene torches, sous-vide machines, or C-vap ovens."
(SeriousEats)
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