Prime Rib
Meathead
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 (https://youtube.com/shorts/3ZhgqOnTlRY). 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: https://amazingribs.com/tested-recipes/beef-and-bison-recipes/prime-rib-and-other-beef-roasts/
I watched this video to learn how to tie the roast: https://www.youtube.com/watch?v=rFIwbUBiRSE&t=135s