Dry prime rib??? HOW?!
I made prime rib for our Christmas dinner, and somehow it ended up very dry. It wasn't juicy and moist at all. And no, I didn't overcook it. Was definitely more rare and yet, somehow it ended up being dry. Even those tender pieces at the edge of the meat were dry. I don't understand how this happened and I'm utterly disappointed in my Christmas meal.
I used a pre-made spice rub from the local spice shop (says it's specifically for prime rib). I rubbed it on before going into the oven at 300 degrees, and it cooked for about 2 hours. It was 4.8 lb roast, bone was removed but tied to the meat. What could I have done wrong? I'd like not to make a mistake with this again. I thought this was foolproof.