A5 Wagyu Prime Rib

Method

Directions

1. 1
   Three days before serving, move the roast from the freezer to the fridge to thaw.
2. 2
   The night before, pat the roast dry. Trim the fat cap to about ¼ inch and refrigerate the trimmings. Tie the roast with twine every 1½ inches so it holds an even, round shape.
3. 3
   Season all over with the kosher salt. Set the roast on the rack in the baking sheet and refrigerate, uncovered, 12 to 24 hours.
4. 4
   One hour before roasting, set the roast, on its rack, out on the counter. Heat the oven to 250°F.
5. 5
   Insert the probe into the center of the thickest part. Roast on the rack until the center reads 120°F for medium-rare, 1½ to 2 hours.
6. 6
   Move the roast to a cutting board and rest, uncovered, 20 to 30 minutes.
7. 7
   While it rests, chop the trimmings and cook them in the skillet over medium-low heat until about 2 tablespoons of fat render, 8 to 10 minutes. Discard the solids. If your roast has little fat to trim, use 2 tablespoons beef tallow or neutral oil.
8. 8
   Turn on the vent fan. Turn the heat to high and wait until the fat just begins to smoke. Sear the fat side 2 minutes, then each remaining side 45 to 60 seconds, until deep brown all over.
9. 9
   Remove the twine and season with pepper. Slice across the grain ⅓ to ½ inch thick and serve right away with flaky salt and horseradish.