Perfect Prime Rib Without the Grey Band

prime rib roast

🥗Healthier: lean cuts of beef

💰Cheaper: chuck roast

Lean cuts are lower in fat; chuck roast is more budget-friendly.

Dry brine the meat with 1% salt for ideally 48 hours, or at least 24 hours.

After dry brining, place the meat on a wire rack in the fridge uncovered to dry.

Preheat the oven to 90°C (190°F).

Place the dry-brined meat on a rack with a tray underneath to catch juices.

Insert a probe into the center of the meat, aiming for an internal temperature of 47 to 49°C.

Cook the meat in the oven for approximately 3 hours and 45 minutes, checking the temperature periodically.

Once the meat reaches the desired internal temperature, remove it from the oven and cover it with foil to rest for 10 to 15 minutes.

Remove the rib cap from the meat to prepare for making sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary