Prime Rib

Instructions

Day 1

Prep

1. Chop garlic somewhat coarsely (~5-10mm) and soak in olive oil.
2. Score the top of the roast.
3. Season with oil, salt, pepper, and herbs de provence.
4. Truss it.
5. Cover the top with the garlic and press into the scored channels.
6. Cover with a cheesecloth or thin kitchen towel and refrigerate overnight.

Day 2

Roast

1. Set meat thermometer to alarm at 117℉, so you have time to prepare later.
2. Remove meat from fridge and let rest for one hour.
3. Put the roast in the oven and set to 200-250℉ (lower is better, do not preheat).
4. Cook to 120℉ (should take ~42 minutes per pound).
5. Tent with aluminum foil and let rest for about an hour.

Reverse sear

1. Preheat the oven to 500℉.
2. Brush olive oil or butter onto the top and sides.
3. Sear in the oven for ~10 minutes.
4. Carefully move to a wooden cutting board, slice, and serve.