This recipe is an adaptation from Kenji Lopez Alt's book The Food Lab for the Prime Rib. Here is that Serve with our recipe..
We make this bone in Prime Rib for Christmas or New Year. I personally love Prime Rib. There is something about the tender and juicy eye, crispy fatty crust and saltiness of Prime Rib. The fat factor, the au-jus, pure umami, mallard, deliciousness that all meat lovers crave. I've tried this dish many different ways but the key ingredient besides the cooking method has to be the Lawry's Seasoned Salt and Pepper.