Succulent Herbed Prime Rib

1. Prep the Roast

Using a sharp knife, create a crosshatch pattern of 1-inch spaced slits in the fat layer, avoiding cutting into the meat. Massage 2 tablespoons of kosher salt into the roast and slits. Reassemble the meat onto the bones for compact storage and refrigerate uncovered for 24 to 96 hours.

2. Sear the Roast

Preheat your oven to 200 degrees, adjusting the rack to the middle position. In a large skillet, heat oil over high heat until smoking. Sear the roast on all sides except the cut surface, about 6 to 8 minutes total. Let the roast cool for 10 minutes, then secure it to the bones with twine.

3. Roast

Place the roast, fat side up, on a wire rack in a rimmed baking sheet. Season with black pepper and roast until the internal temperature is 110 degrees, approximately 3 to 4 hours.

4. Rest in Oven

Turn off the oven and let the roast remain inside. The door should be opened as little as possible until the roast reaches 120 degrees for rare or 125 degrees for medium-rare, about 30 to 75 minutes more.

5. Rest Outside Oven

Remove the roast, tent it with foil, and allow it to rest for 30 to 75 minutes.

6. Broil for Crispness

Position the oven rack about 8 inches from the broiler and preheat. Discard foil, use it to prop up the fat cap, and broil until the top is browned and crisp, 2 to 8 minutes.

7. Serve

Transfer the roast to a carving board, remove twine, and separate the meat from the bones. Slice into 3/4-inch-thick slices, season with coarse salt, and serve immediately.