A liberal dusting of salt, a quick, crust-forming pan sear, and a stint in the oven is all that's needed to yield a juicy, flavorful prime rib of beef. This recipe first appeared in our December 2013 issue along with Mike Colameco's article All is Calm, All is Bright.
What You Will Need
- 7 lb. boneless prime rib, at room temperature
- Kosher salt and freshly ground black pepper, to taste
- Fleur de sel, for serving (optional)