🔥 All Things Prime Rib: The Crown Jewel of Holiday Feasts

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If there’s one cook that makes you feel like a certified backyard legend, it’s prime rib. Juicy, rich, tender, beefy—and let’s be honest, it’s the kind of roast that makes everyone at the table think you went to culinary school in your spare time.

Around here, we keep it simple:Big flavor. Perfect crust. Melt-in-your-mouth center.Whether you’re team reverse sear, team hot ’n fast (you little rebel), or you like the classic low-and-slow approach, prime rib is one of the most forgiving—and impressive—holiday cooks you can do.

A few Big Poppa tips to get you in the groove:

Season boldly. This is not the time to be shy. Think Big Poppa’s Little Louie’s with a layer of Cash Cow, Comp Brisket & Steak or Double Secret.
Let it rest like royalty. At least 30–45 minutes. Your patience will be rewarded.
Use a thermometer. A $100+ roast deserves more than guesswork.
Finish with a sear if you want that jaw-dropping crust.
And because we’re all food voyeurs here…👇 Drop your prime rib photos, questions, seasoning choices, and cooking methods in the comments! Reverse-seared? Smoke-kissed? Garlic-crusted? We want to see all of it.

Big Poppa wants to know: Are you making prime rib this year—or are you still recovering from last year’s “learning experience”? 😄

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