Perfect Prime Rib
Use kosher salt: This is the time to break out the kosher salt--its larger crystals provide crunchy texture.
The prime rib rub: There are no hard and fast rules for the rub you use for prime rib, so use whatever herbs you like. Some citrus zest, crushed red pepper, toasted and cracked spices, and mustard would all be delicious.
How to get a great crust on your prime rib: Drying the prime rib uncovered in the fridge overnight pulls out some moisture and creates a very dry surface that results in a crisp, deeply browned crust. This step also means you don't have to crank up the oven to brown the prime rib, which can result in dry or unevenly cooked meat.
Use a thermometer: Use a meat probe to take the prime rib's temperature close to the bone. This is not the time to use your sixth sense to judge doneness.
Let your prime rib rest--it's worked hard: Allowing the meat to rest after removing it from the oven allows the juices to redistribute so they don't spill out when you slice into the meat.
To make ahead: Prepare through Step 2 and refrigerate overnight.
5 medium-fat protein, 1 1/2 fat