This recipe is from Ad Hoc by the great Thomas Keller! It’s fun to break out the blow torch and sear the fat! I bought this baby from Golden Gate Meat in SF, it was dry aged and I have to say, I will never buy a Costco prime rib again.
One 2-bone center-cut rib roast (about 4 1/2 pounds), trimmed of excess fat
Coarsely ground black pepper
Gray salt or sea salt
Position an oven rack in the lower third of the oven and preheat the oven to 275°F.
Put the roast on a roasting rack in a roasting pan. Hold a blowtorch about 1 inch from the roast and turn to lightly brown the fat on all sides; the idea is to start the fat rendering and to torch the meat just until the surface begins to turn gray. Season the roast generously with salt and pepper.
Transfer to the oven, with the meat toward the back of the oven, and cook until the roast registers 128°F in the center. The total cooking time will be about 2 to 2 1/2 hours, but begin to check the temperature after 1 1/2 hours.
Remove from the oven and let rest in a warm spot for at least 30 minutes for medium-rare.