Best Prime Rib

Name: Best Prime Rib
Yield: Serves 6 to 8
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

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Appears in Cook's Illustrated November/December 1995, America's Test Kitchen TV

Main Courses

Beef

Top chefs say 18 hours in a 120-degree oven is the route to prime rib perfection. What if we told you it was possible in almost one-third the time?

SERVES6 to 8

TIME4½ to 6¼ hours, plus 24½ hours salting and resting

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WHY THIS RECIPE WORKS

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 som...

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