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THE ABSOLUTE BEST PRIME RIB RECIPE

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INGRÉDIÉNTS:
  • 7 Pound Standing Rib Roast (Primé Rib)
  • 2 Héaping Tabléspoons of Koshér Salt
  • 1 1/2 Téaspoons Black Péppér
  • 4-6 Clovés of Garlic, mincéd
  • 4 Tabléspoons Unsaltéd Buttér

DIRÉCTIONS:
  1. Using a véry sharp knifé, cut slits in thé outér surfacé layér of fat, spacéd 1 inch apart, in cross pattérn, much liké crossing on a bakéd ham. Do not cut into thé méat.
  2. Géntly slicé down through thé méat, following thé bonés to rémové thém from thé méat. Do not discard.
  3. Rub 2 héaping tabléspoons of Koshér salt ovér éntiré roast and éspécially rub it into thé slits.
  4. Placé thé méat back on bonés and onto a platé.
  5. Réfrigératé thé méat, uncovéréd, at léast 24 hours and up to 96 hours.
  6. Placé thé méat on thé countér to rést for 2-3 hours so it takés thé chill off.
  7. Adjust thé ovén rack to a middlé position and héat thé ovén to 200 dégréés.
  8. Héat oil in 12-inch skillét or dutch ovén ovér high héat until smoking.
  9. Séar sidés, top and avoid thé bottom of thé roast whéré you rémovéd thé bonés (résérving boné on thé platé). Placé méat back on rib bonés, so bonés fit whéré théy wéré cut, and lét cool for 10 minutés so you can touch it; tié méat to bonés with 2 piécés of twiné bétwéén thé ribs.
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