Prime Rib Perfected

Directions

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   We can't emphasize enough how important your choice of meat is.
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   No technique, no matter how good, can turn sinew and good intentions into Kobe beef.
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   In our area, we picked Certified Angus Beef as we can get local and can count on the quality.
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   Choosing the small end will give you thicker slices when serving which makes cooking to temperature easier.
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   Have the butcher separate the ribs from the roast but keep both as you'll need the ribs later.
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   Make a moist rub from the salt, sugar, pepper, rosemary, thyme and garlic.
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   (Don't worry about the quantity of salt here -- this is a rub which will be rinsed off before cooking.
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   ).
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   Separate the ribs from the roast, wrap and hold the ribs refrigerated until about 2 hrs before roasting.
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    Place the roast in a sealable plastic bag.
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    Rub the surface of the roast with the moist rub, vacuum, then seal.
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    If you don't have a food vacuum system, you'll probably have to extend the resting time to several days to get the same flavor, but we can't guarantee the same results.
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    Refrigerate the bagged roast for 24 hrs., massaging the roast a couple of times through the bag to distribute the rub more evenly.
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    Remove the roast & ribs from the refrigerator 2 to 4 hrs before beginning cooking to let the beef come up to room temperature.
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    Preheat oven to 200 degrees F. This is NOT a typo!
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    Yes, 200 degrees F!
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    Remove the roast from the bag and rinse the rub off, cover with plastic wrap and set aside on counter.
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    Add the oil to a Dutch oven or large, heavy-bottomed skillet.
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    (Pick a vessel large enough for the roast to sit flat on the largest side.)
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    Heat over medium-high heat until the oil just begins to smoke.
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    Unwrap the roast and sear in the Dutch oven beginning with the large, fatty top side.
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    Sear at least 3 minutes without moving until you get a nice, brown crust.
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    (Ours took about 6 minutes before getting the desired browning.)
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    Turn to another side and repeat until all surfaces are seared and nicely brown -- no gray allowed!
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    Place the ribs, arch up, in your roasting pan.
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    Place the seared roast on top of the ribs the same way it was originally on the ribs from the butcher.
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    Using a probe thermometer, roast until the thermometer reads 120 degrees F.
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    When the internal temperature reaches 120 degrees, remove from the oven and rest covered for 20 minutes before carving.
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    (Do not count on using the drippings to make a sauce -- there won't be more than a tablespoon or so.
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    ).
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    Carve and serve on warmed plates with your favorite accompaniments.
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    (We used a creamy horseradish sauce and an au jus.
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    ).
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    Enjoy!