Low and Slow Prime Rib

1 . Stage

Gather all ingredients.

2 . Stage

Place beef on a pan, and rub with salt. Place meat on a rack or twisted foil so air can circulate under roast, and transfer to the fridge for 24 to 48 hours.

3 . Stage

Remove from the refrigerator and let it rest for a few hours to come to room temperature (optional).

4 . Stage

Preheat the oven to 300 degrees F (150 degrees C).

5 . Stage

Transfer roast into a roasting pan, preferably on a rack.

6 . Stage

Mix butter with coarse salt, pepper, and cayenne in a small bowl and spread onto the sides and top of the roast. Then add more salt to the top. Pour water into the bottom of the pan.

7 . Stage

Roast in the preheated oven until internal temperature is 115 to 120 degrees F (46 to 48 degrees C), about 1 hour and 20 minutes (about 20 minutes per pound). Remove from the oven, cover with foil and let rest for at least 20 minutes before serving.

8 . Stage

Drippings from the pan can be deglazed with broth or water, and served alongside meat. Chef John