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Holiday Prime Rib (Thicc crust) Prime rib can go two ways. The first is a pale, overcooked and bland slice of roast beef. The second is a rosy pink and juicy slice of perfection. Our goal is the latter and here are a few points to keep in mind: Choose the right roast: good marbling with a large cap muscle The crust: prime rib has extremely low surface area to volume, so focus on a thick & flavorful crust Dry brine: due to that low surface area, the inside can be bland/unseasoned. Dry brining will help season the entire roast Edge to edge doneness: start in a low temp oven/smoker Full recipe and process is on my website: ————— SUBSCRIBE and RING THE BELL to get notified when I post a video! PLATFORMS -Instagram: -TikTok: @maxthemeatguy -Facebook: -YouTube:
