Best Prime Rib

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

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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