Prime rib / rib roast

Jevi’s notes

The king of the primal cuts, as a roast. Dry-brine it overnight and roast low with a leave-in probe. At low oven temps there’s very little carryover, so you can stop right where you want to land.

From the Primal Cut Sheet post The Art (and Science) of the Steak.

Thaw (fridge)

Planning estimate for a 6 lb package: ~30 hours in the refrigerator (≤40°F). USDA: large items ~24h per 5 lb; small packages often need a full day. Never thaw on the counter. Big roasts need a head start.

Methods

• Oven roast (oven) · oven 325°F · pull ~135°F (texture/plan) · rest 30 min
  Est. cook: ~138 min for 6 lb

Pull temperatures for braises and BBQ are texture targets and may run above the USDA minimums. Either way, meet the USDA floor and check with a thermometer, not the clock.