Perfect Prime Rib

I’ve always been a little afraid of making Prime Rib since it would be a pretty expensive mistake if it didn’t come out.  But last year a friend told me about this method and I took the risk.  It came out perfectly, and I did it again this year—repeat perfection.

The method is:

The night before, rub the prime rib with two tablespoons kosher salt. Place on a rack in a roasting pan and place in the refrigerator overnight.

Take the roast out of the fridge and place on the counter 3 hours before you plan on roasting it.

Preheat the oven to 500 Fahrenheit. Whisk a teaspoon or so of garlic paste with 1/4 cup or so of olive oil.  Brush this mixture on all sides of the roast. (Feel free to use your own seasoning mixture.)

Roast 5 minutes per pound at 500 Fahrenheit then turn off the oven. DO NOT OPEN THE OVEN DOOR. Remove the roast after two hours and slice immediately.  No need to rest.