Never cooked a prime rib before? Our Savory Pellet Grill Prime Rib is a great place to start. It’s impressive enough to feed a crowd, and it couldn’t be easier. Plus, this method will do that expensive cut of meat justice: The crust is packed with salty-sweet umami notes and a great crunch, while the roast is perfectly medium rare in the middle. This recipe is formulated to cook the meat at 15 minutes per pound at 350 degrees, so if you’re using a slightly larger or smaller roast, you’ll need to adjust the cook time accordingly. Also, be sure to truss your rack between the rib bones and tie it tightly—as the beef cooks, it will shrink. Serve with horseradish sauce, mashed potatoes, gravy, and creamed greens, and incorporate leftovers into sandwiches with horseradish sauce or mayo on a baguette the next day. You could also use it in crostini, a salad, or even country fried steak.