Best Prime Rib

413 comments

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

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

has video

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...

Print