This is the best recipe for fool-proof medium-rare prime rib you'll ever find. As in.....You won't ever make it any other way! The first time I used this method to make prime rib, I was really apprehensive about it. A rib roast is definitely not an inexpensive piece of meat by any means, so what if I ruin it?? All I can tell you is this: take a risk here, and give this recipe a try. Follow the instructions to the letter for great success!!
3-4 hours prior to cooking the prime rib roast, remove it from refrigeration; unwrap roast from all packaging. Let rib roast rest on the counter to remove the chill from the meat. (This helps the roast to cook much more evenly and is a very important step of this recipe's success!)
Place the water into a medium sauce pan and bring to a boil; reduce heat to low, then whisk in the bouillon concentrate, as well as the soy sauce, and garlic. Season to taste with salt and pepper.
**What to do if someone thinks their prime rib slice is too rare? I keep a skillet of simmering beef broth on my stove top for this very reason. Simply place their prime rib slice into the simmering broth and let it cook for a few seconds. It will cook very quickly and you can then remove it from the broth to their plate. Everybody's happy!!