A recipe from the now sadly gone FINE COOKING magazine for perfect prime rib roast, a holiday treat.

We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who developed this recipe for a holiday issue of the magazine. And we're in the kitchen to show you how to make the best prime rib roast (or "standing rib roast") you've ever had.

Our technique is to start it at a very low temperature for a very long time. This way, we can get a spice rub on it, full of seeds and other herbs that would burn at higher temperatures. The beef rib roast cooks for a long time, then you take it out to rest for an hour or so. When you're ready to serve it, you put it back in a very hot oven for just a few minutes to get a crust on it before slicing it. It'll be rare all the way to the edges, no brown line around the outside of the eye of meat.

Join us in the kitchen as we make this holiday favorite.