Prime Rib

Ingredients

• 4-6 lb boneless prime rib
• 3 tbs kosher salt
• 2 tbs pepper corns, freshly cracked
• 2 tbs beef fat or beef tallow

Directions

1. Wash the roast and pat dry.
2. Wrap the roast in cheesecloth and place uncovered in the refrigerator for 3-5 days
3. On the day of preparation, remove the roast, unwrap, and let come to room temp
4. Cut fat cap to leave about 1/4" all over, as necessary, and score the top
5. Coat the roast with beef fat or a neutral oil, then season generously with salt and pepper
6. Place the roast on a baking sheet with a rack in a cold oven
7. Heat the oven to 250°F and roast to an internal temperature of 118-120 °F, about 3 hours
8. Remove the roast to rest for a while, then place the pan over high heat and sear the roast on all sides
9. After searing, place the roast in a 500°F oven to an internal temperature of 128°F, about 10-15 minutes.

Chef's Notes

• Pro tip [1]: Mix the salt and cracked black pepper together to facilitate even mixture of the two and an even coating of seasonings
• Pro tip [2]: Massage the roast with beef fat, then sprinkle and vigorously rub the spice blend into the roast.
• This method leaves a wonderful fond in the pan which yields an excellent pan sauce
• 128°F is the perfect medium, but my family prefers it a little more done. Cook to your liking