India, Dec. 16 -- Prime rib is not an everyday cut. It is large, expensive, and usually tied to a meal that matters. That alone raises the stakes. When it goes right, the meat is rich and tender. But when it goes wrong, the result is dry, uneven, and difficult to recover from.

The most common issue is rushing the process or relying on high heat for too long. Prime rib needs time, and it also needs restraint. Treating it like a standard or traditional roast often leads to overcooked edges and a center that never quite settles.

According to KC Gulbro, a chef ambassador for Certified Angus Beef and owner of FoxFire in Illinois, the cooking method matters just as much as the seasoning. He says his preferred approach is the reverse sear, a t...