Best Prime Rib
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 some of the proteins, yielding a buttery-tender roast. To further enhance tenderness, we cooked the roast at a very low temperature, which allowed the meat's enzymes to act as natural tenderizers, breaking down its tough connective tissue. A brief stint under the broiler before serving ensured a crisp, flavorful crust.