Prime Rib - Kenji

Ingredients

On the night before cooking. Dry rub the roast with kosher salt, cover and store in fridge over night.
Retrieve the roast from the refrigerator and allow to come up toward room temperature for 45 minutes or so while getting ready to cook.
Preheat oven to lowest possible temperature setting, preferably 150°F (higher if necessary).
Season roast generously with pepper and garlic powder.
Place roast, with fat cap up, on a V-rack set in a large roasting pan (or on a wire rack set in a rimmed baking sheet).
Place in oven and cook until center of roast registers 120-125°F on an instant-read thermometer for rare, 130°F for medium-rare, or 135°F for medium to medium-well. In a 150°F oven, this will take around 5 1/2 to 6 1/2 hours; in a 250°F oven, this will take 3 1/2 to 4 hours. Lower temperatures make for more tender meat.
Remove roast from oven and tent with aluminum foil. Set aside and allow to rest for at least 30 minutes and up to 1.5 hours. Meanwhile, preheat oven to highest possible temperature setting.
10-15 minutes before guests are ready to be served, remove foil, place roast back in hot oven, and cook until well-browned and crisp on the exterior, 6 to 10 minutes.
Remove from oven, carve, and serve immediately.

Commandment I: The Perfect Prime Rib must have a deep brown, crisp, crackly, salty crust on its exterior.
Commandment II: In the Perfect Prime Rib, the gradient at the interface between the brown crust and the perfectly medium-rare interior must be absolutely minimized (as in, I don't want a layer of gray, overcooked meat around the edges).
Commandment III: The Perfect Prime Rib must retain as many juices as possible.

https://www.seriouseats.com/perfect-prime-rib-beef-recipe

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