We planned prime rib for Christmas night dinner. I bought a 3-bone roast a week ahead of time, took it out of its pack, and put it on a rack above paper towels in a quarter-sheet cookie pan to dry-age in the fridge. Over the course of the week, I could see it losing moisture. The color went from a bright red to a deep burgundy, and it visibly shrunk by probably 3-5%.

Christmas day, I made a rub of dijon mustard, rosemary, garlic, salt, and black pepper and slathered the roast. Stuck it in the oven (375, I think) until an internal thermometer read 122. The directions I was following said 118, but I know Meagan likes her steak just a little bit more well-done than I do. Thus, a few degrees higher. Took it out of the oven, covered it with tin foil, and let it rest...I think for probably 30 minutes, while I was finishing up cooking other things. 15 minutes before serving, I popped it back into the oven, uncovered, set to 500 degrees. Nice crisp browning on the outside, and Bob's your uncle. Take it out, slice, and serve.

It were deeeeeeee-lish.

And the inside of the roast was still reasonably rare (yet still cooked) -- perfect for reheating so it's in the medium-rare-to-medium category after a trip through the microwave.