When Michael Symon says he loves meat, it’s a serious understatement. His go-to weekend activity is sausage making, he has butchers’ diagrams tattooed on his legs and he’s been known to eat half a pig’s head in one sitting. So when we needed to call a chef for some centerpiece holiday roasts, Symon was our guy. Here's his favorite Prime Rib recipe.
1. The overnight dry brining (seasoning and refrigerating) is crucial for a deeply flavored and tender roast. It allows the salt to penetrate the meat, drawing out moisture and then reabsorbing it, resulting in a more succulent final product.2. Using the bones as a natural roasting rack elevates the meat, allowing for even heat circulation and creating a flavorful base for basting liquid.3. Don't skip the resting period. This allows the juices to redistribute throughout the roast, ensuring a tender, moist result. The internal temperature will also continue to rise a few degrees during this time.4. For an even richer crust, consider searing the prime rib in a hot pan with a little oil before roasting. This creates a beautiful Maillard reaction on the exterior.