Yellow Tag Prime Rib- Dry Brined, Reverse Seared Goodness!

Good day and welcome back to the channel! Today, we're making magic on a budget: dry brined prime rib that was marked down to make this a deal, as well as a super simple way to make some amazing food!

The only "special" tip/trick? Using a thermometer to ensure you get to the correct temperature.

Here's an example of a wireless thermometer (with multiple ports and included probes) from a very good manufacturer that you can pick up for a reasonable price (~$55) at Amazon:
https://a.co/d/5WROSpI

NOTE: I don't have this specific thermometer. I do have thermometers from the manufacturer and have had good success with the company. As always, YMMV. I'm not part of any program promoting these products. I know that my cooking improved once I started measuring temperatures more often. :D

First up - dry brining.

Process:
Remove protein from the package.
Dust with salt all over.
Place on a wire rack that's been placed on a sheet pan. Once dusted with salt, let sit (uncovered) in the fridge for ~ a day (mine went ~ 36 hours).

When getting ready to cook, remove the beef from the fridge and let it come up to temperature on the counter for ~ 1 hour.

Get oven pre-heated to ~ 225 degrees.

Add temperature probes to beef, then drop beef into the pre-heated oven.

Once you get to your desired temperature (in this case, I was shooting for 115 degrees), remove from the oven.

Now, you can either bump up the oven temp to it's max (usually 500 or 550 degrees) OR heat your grill to it's max temp (I chose the grill).

Place the roasts in either the 500+ degree oven for a couple minutes OR use the grill to mark the outside of the beef for ~ 45 seconds per side.

Let beef rest for ~ 10 minutes, then slice and serve.

NOTE: I enjoy a little horseradish cream with my prime rib. A quick and easy horseradish cream can be made by mixing ~ 2 teaspoons of horseradish with ~ 3 tablespoons of sour cream and a little salt. If you have it, fine dice some chives and add to the mix. Stir together, then serve with the beef.

DELISH!

Easy, festive, and a bargain to boot. Can't ask for much more than that!

Don't be afraid of the yellow tags. Some tremendous deals can be had.
And don't be afraid of going for big cuts like prime rib! They're super easy to make and so tasty!