Prime Rib Roast Thomas Keller

 

• 1 three-rib, 7 pound roast
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Flaky salt, to taste

1. Generously rub kosher salt over the entire roast and refrigerate uncovered overnight, or up to 96 hours. When ready to roast, let the prime rib reach room temperature, about 1–2 hours. 
2. Move the rack to the middle position and preheat oven to 200°F. Transfer the roast to a wire rack set in a rimmed baking sheet or roasting rack, fat side up. Season with pepper. Roast until the internal temperature of meat is 110°F, about 3-4 hours. 
3. Turn off oven and leave the roast inside until the internal temperature is 120°F for rare or 125°F for medium rare, about 30–90 minutes. Remove roast from the oven, tent with foil, and let rest, 30-60 minutes. 
4. Move the oven rack closer to the broiler and preheat the broiler. Remove the foil from the roast and roll the foil into a ball. Place the ball under the ribs to lift up the fat cap. Broil until the top of roast is browned and crisp, 2-8 minutes. Transfer to a large cutting board and slice as needed. Season with flaky salt to taste.