Best Prime Rib Roast

Using a very sharp knife, cut slits in the outer surface layer of fat, spaced 1 inch apart, in cross pattern, much like crossing on a baked ham. Do not cut into the meat.

Gently slice down through the meat, following the bones to remove them from the meat. Do not discard.

Rub 2 heaping tablespoons of Kosher salt over entire roast and especially rub it into the slits.

Place the meat back on bones and onto a plate.

Refrigerate the meat, uncovered, at least 24 hours and up to 96 hours.

Place the meat on the counter to rest for 2-3 hours so it takes the chill off.

Adjust the oven rack to a middle position and heat the oven to 200 degrees F.

Heat oil in 12-inch skillet or dutch oven over high heat until smoking.

Sear sides and top and avoid the bottom of the roast where you removed the bones (reserving bone on the plate). Place meat back on the rib bones, so bones fit where they were cut, and let cool for 10 minutes so you can touch it; tie meat to bones with 2 pieces of twine between the ribs.

Transfer the roast, fat side up, to a wire rack set in a rimmed baking sheet and season with pepper.

Mix the butter and garlic in a bowl, and rub it all over the meat.

Roast until meat registers 120 degrees F, 3 ½ to 4 ½ hours.

Turn off the oven; leave the roast in oven, opening door as little as possible, until meat registers about 120℉ for rare or about 125℉ for medium-rare, 135-140°F for medium, and 140-145°F for well done, 30 to 75 minutes longer.

Remove roast from oven (leave roast on baking sheet), tent loosely with aluminum foil, and let rest for at least 30 minutes and up to 75 minutes.

Adjust the oven rack about 8 inches from broiler element and heat broiler. Remove foil from the roast. Broil until top of roast is well browned and crisp, 2 to 8 minutes.

Transfer roast to carving board; cut twine and remove roast from ribs.

Slice meat into 3/4-inch-thick slices. Season with coarse salt to taste along with any drippings turned to gravy, and serve.