Let’s face it; prime rib is the most luxurious of all comfort foods.
Each bite seems even more delectable than the previous, and the simple act of eating a perfectly prepared rib is one of life’s great pleasures. Here is the receipe for prime rib as prepared at the legendary Tom O’Shanter restaurant… and while we’re certain this timeless recipe will produce the perfect meal during your holiday season, we recommend making some time to stop by the Tam to sample their version. You can even ask for Walt’s table — table 31 — and you can imagine eating this deceptively delicate dish during Walt’s own era. It really does add to the flavor!
Lawry’s Prime Rib
10-12 pounds export rib
1⁄2 cup rock salt
2 tablespoons table salt
1⁄2 tablespoon Lawry’s Seasoned Salt
One day in advance, remove the meat from the plastic wrap and pat dry. Evenly spread the rock salt on a sheet tray and place a wire rack over the rock salt. In a small bowl, mix the table salt and seasoned salt together. Place the meat on the wire rack and sprinkle the salt mixture evenly over the entire roast, top, bottom, and all sides. Rub the salt into the meat. Lightly cover the sheet tray with parchment paper or plastic wrap and refrigerate overnight. Preheat oven to 200 degrees, cooking fan on low. Remove the roast from the refrigerator and allow to rest at room temperature for 30 minutes as the oven heats. Load the roast into the oven and cook for 2.5 to 3 hours. The internal temperature should read 120 degrees on an instant-read thermometer. Turn the oven off, open the door slightly, and allow the roast to rest for at least 45 minutes before carving.
Prep time: 24 hours