Prime Rib Roast

Store raw roast tightly wrapped in plastic wrap or butcher paper in the refrigerator. Cooked roast should be stored in an airtight container.

Allow the roast to come to room temperature for 1-2 hours before cooking for more even results.

Use a meat thermometer to ensure it reaches your desired level of doneness (120-125°F for rare, 130-135°F for medium-rare).

Let the roast rest for 15-20 minutes after cooking before carving to allow the juices to redistribute.

Garlic mashed potatoes

Roasted root vegetables (carrots, parsnips)

Creamed spinach

Yorkshire pudding

Red wine reduction sauce

Not letting the roast rest after cooking, leading to dry meat.

Cutting into the roast immediately after taking it out of the oven.

Overcooking the roast, which can make it tough and dry.