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The general rule with big high end cuts of meat is low and slow. Slow cooking reduces shrinkage. You'll need a meat thermometer, and they are worth it for serious meat cooking. There are a lot of ways to do prime rib. In general, rub it with seasoning and brown it. A gas grill works well for this if you have one. Some big pieces won't fit in a pan for stove top browning, but will fit on the grill. Foil wrap the browned piece of meat and include inside the aluminum anything you might want to have for flavor. Then into the oven. Hit the web and surf it for some tips and kinks. Take what you like and forget the rest. Keep it simple. Keep it all about the meat. A link to the USDA web site will help with cooking times and temperatures. Don't be afraid to lower the heat and go longer. You've got your trusty meat thermometer, right? The best from this kitchen to yours. Good luck. Oh, and one more thing. Bon appétit!

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