When weighing prime rib against sirloin, T-bone, or porterhouse steaks, the rib roast consistently emerges victorious. Renowned for its tenderness and rich steak flavor, prime rib stands out as a highly coveted and indulgent cut of meat. Its premium quality comes at a price, reflecting its exceptional juiciness, flavor, and tenderness. Each slice of prime rib boasts generous marbling, ensuring a succulent and delicious experience with every bite. To further enhance its tender texture, we slow-cook the roast at a low temperature of 200 degrees for 3 to 4 hours until it reaches 110 degrees, then allowing it to rest in the turned-off oven until it hits 120 degrees for rare or around 125 degrees for medium-rare perfection.