Being that I might be tasked with cooking prime rib for Christmas Eve dinner for my family, I found Kenji's guide to be pretty timely. I'll probably be following this recipe, but with added Yorkshire pudding (sub required) since I've never had it and am pretty curious. I'm a little concerned that my mom likes her meat on the well side of medium... not even a little bloody... last time I cooked prime rib for her (a couple of years ago) she threw her piece in the microwave (making me made me feel extremely guilty)... but Kenji says that this is OK,so I guess I'll just run with it.
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