The author and cook, Heather

Prime Rib


Our favorite steak is a ribeye, but once or twice a year we take the extra time and effort and make a rib roast instead. They are always on sale around Christmas, so it's a good time to stock up and freeze one for later.

This recipe is fairly simple. It starts with a dry brine, and then, just before you cook it, you cover it generously with the rub we made on the channel recently, Mrs. O'Leary's Cow Crust ( The magic is mostly in the method: a slow cook followed by a quick sear helps to keep more of the meat at your desired temperature, instead of overcooked from the edges.

You can read what the author says about prime rib here:

I watched this video to learn how to tie the roast: