Agreed!!! Salt heavily and l leave in the fridge on a rimmed baking sheet for a few days uncovered I totally agree with the Food Lab and ATK with the reverse sear! Good luck!
Do it according to the Food Lab guy's method. Ridiculously low oven temperature for ages. Comes out f-a-b-u-l-o-u-s-l-y. And my non-cooking teenaged son did it; that's how easy it is.
We have Prime rib every Christmas. We buy it from a butcher shop that my mom has gone to since I was a kid. It's dry aged for 18-21 days and is truly Prime graded. Dry aging makes a world of difference. I wouldn't consider marinating it.
Restaurant prime rib typically isn't marinaded, just seasoned with salt and pepper.
The difference is often the meat quality. Fine dining restaurants often source meat that is a higher quality than typical grocery store meat.
The USDA has several quality classifications, most of what you find at the grocery store or butcher case will be the 2nd tier: USDA Choice. Fancy restaurants/steak houses/etc. will often use USDA Prime, a more expensive grade that has better marbling (the fat provides much of the flavor).
You don't say where you are buying your meat, but I suggest you find a better butcher for your prime rib and ask specifically for USDA Prime.
there may be some other factors, in addition to salting, for you to consider. See this helpful review on selection, shopping, aging, salting, roasting. Lopez-Alt and The Food Lab, for your consideration:
http://www.seriouseats.com/2014/12/food-lab-guide-to-prime-rib.html
Yes, you can marinade. Google for recipes from a source site that works for you. Here's one from Epicurious. http://www.epicurious.com/recipes/food/views/prime-rib-with-roasted-garlic-and-horseradish-crust-3142
16 Comments
The difference is often the meat quality. Fine dining restaurants often source meat that is a higher quality than typical grocery store meat.
The USDA has several quality classifications, most of what you find at the grocery store or butcher case will be the 2nd tier: USDA Choice. Fancy restaurants/steak houses/etc. will often use USDA Prime, a more expensive grade that has better marbling (the fat provides much of the flavor).
You don't say where you are buying your meat, but I suggest you find a better butcher for your prime rib and ask specifically for USDA Prime.
Good luck.
http://www.seriouseats.com/2014/12/food-lab-guide-to-prime-rib.html