The best tip I picked up from Thomas Keller’s Ad Hoc Cookbook was blow torching your meat to brown it. First it’s fun to use a big blow torch in the kitchen. Second, it eliminates the grease splatters associated with browning a big piece of meat. Thank You Mr Keller – you are a genius!
4 lb prime rib, at room temp
Salt and pepper
Preheat oven to 275.
Place the prime rib in a roasting pan, fat side up. Use a blow torch to brown the meat. Salt and pepper the meat and bake for about 2 hours, till it reaches 95 – 100 degrees. Crank oven up to 425 and check meat until it reaches 128.
Remove to a cutting board and tent with foil. Let rest 30 minutes. Slice and serve.
Serves 6 – 8.