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To begin, you’ll want to select a quality prime rib. Look for one with good marbling; prime cuts are ideal, although they can be hard to find. If you cannot find prime, a choice cut will still yield delicious results. Aim to purchase the cut that comes from the chuck end for enhanced tenderness and flavor.
Once you have your prime rib, the preparation is key. Generously rub salt and pepper on the exterior of the meat and let it rest in the refrigerator. Ideally, allow it to sit for 24 hours, but if you’re pressed for time, a minimum of three to four hours would suffice. This process acts as a dry brine, allowing the salt to penetrate deep into the meat and helping to form a beautiful crust during cooking.