Prime Rib – That I Use

Ingredients

• 1 (7 pound) first-cut standing rib roast (3 bones; meat removed from bones, bones reserved)
• Kosher salt and ground black pepper
• 2 tablespoons vegetable oil

Directions

1. Using a sharp knife, cut slits in the surface layer of fat spaced 1 inch apart in a crosshatch pattern, being careful to cut down to, but not into, the meat.
2. Rub 2 tablespoons salt over the entire roast and into the slits.
3. Place the meat back on the bones, transfer to a large plate, and refrigerate uncovered at least 24 hours and up to 96 hours.
4. Adjust oven rack to the middle position and heat oven to 200 degrees.
5. Heat oil in a 12-inch skillet over high heat until just smoking.
6. Sear the sides and top of the roast (reserving the bone side) until browned, 6-8 minutes total. Do not sear the side where the roast was cut from the bone.
7. Place the meat back on the ribs so the bones fit where they were cut, and let cool for 10 minutes; tie the meat to the bones with 2 lengths of twine between the ribs.
8. Transfer the roast fat side up to a wire rack set in a rimmed baking sheet and season with pepper.
9. Roast until the meat registers 110 degrees, 3-4 hours.
10. Turn off the oven; leave the roast in the oven, opening the door as little as possible, until the meat registers about 120 degrees for rare or about 125 degrees for medium-rare, 30-75 minutes longer.
11. Remove the roast from the oven, leaving it on the baking sheet. Tent loosely with aluminum foil and let rest for at least 30 minutes, up to 75 minutes.
12. Adjust the oven rack to about 8 inches from the broiler element and heat the broiler.
13. Remove the foil from the roast, form it into 3-inch balls, and place under the ribs to elevate the fat cap.
14. Broil until the top of the roast is well browned and crisp, 2-8 minutes.
15. Transfer the roast to a carving board; cut the twine and remove the roast from the ribs.
16. Slice the meat into ¾-inch thick slices.
17. Season with coarse salt to taste and serve.