Prime Rib

By á-58

The perfect prime rib should have a deep-colored, substantial crust encasing a tender, juicy rosy-pink center. To achieve this perfect roast, we started by salting the roast overnight. The salt enhanced the beefy flavor while dissolving some of the proteins, yielding a buttery-tender roast. To further enhance tenderness, we cooked the roast at a very low temperature, which allowed the meat's enzymes to act as natural tenderizers, breaking down its tough connective tissue. A brief stint under the broiler before serving ensured a crisp, flavorful crust.

Ingredients

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

Preparation

Step 1

1. Using sharp knife, cut slits in surface layer of fat, spaced 1 inch apart, in crosshatch pattern, being careful to cut down to, but not into, meat. Rub 2 tablespoons salt over entire roast and into slits. Place meat back on bones (to save space in refrigerator), transfer to large plate, and refrigerate, uncovered, at least 24 hours and up to 96 hours.

2. Adjust oven rack to middle position and heat oven to 200 degrees. Heat oil in 12-inch skillet over high heat until just smoking. Sear sides and top of roast (reserving bone) until browned, 6 to 8 minutes total (do not sear side where roast was cut from bone). Place meat back on ribs, so bones fit where they were cut, and let cool for 10 minutes; tie meat to bones with 2 lengths of twine between ribs. Transfer roast, fat side up, to wire rack set in rimmed baking sheet and season with pepper. Roast until meat registers 110 degrees, 3 to 4 hours.

3. Turn off oven; leave roast in oven, opening door as little as possible, until meat registers about 120 degrees for rare or about 125 degrees for medium-rare, 30 to 75 minutes longer.

4. Remove roast from oven (leave roast on baking sheet), tent loosely with aluminum foil, and let rest for at least 30 minutes and up to 75 minutes.

5. Adjust oven rack about 8 inches from broiler element and heat broiler. Remove foil from roast, form into 3-inch ball, and place under ribs to elevate fat cap. Broil until top of roast is well browned and crisp, 2 to 8 minutes.

6. Transfer roast to carving board; cut twine and remove roast from ribs. Slice meat into 3/4-inch-thick slices. Season with coarse salt to taste, and serve.

SUPER-CHEF APPROACH

BLOWTORCH THE MEAT Blasting the roast with the intense heat of a blowtorch jump-starts its exterior without subjecting the interior to any heat.


OUR WAY

SALT AND SEAR Salting the roast and then refrigerating it uncovered for at least a day (and up to four) not only seasons the meat thoroughly but also dries out its exterior for better browning. Searing the super-dry roast in a blazing-hot skillet develops a nice thick crust.


SUPER-CHEF APPROACH

ROAST AT 120° Using a specialized ultra-low-temperature oven—and leaving the roast in it for 18 hours—produces rosy-pink, ultra-tender results.


OUR WAY

ROAST AT 200° Roasting the meat as low as a conventional oven can go and then shutting off the heat and letting it finish in a turned-off oven produces incredibly tender and evenly cooked meat in about 4 to 5 hours.