With these coconut chicken tenders, you can transport your taste buds to the tropics. To ensure flavorful spices, I purchase my spices from the Savory Spice Shop®.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 50 mins |
| Additional Time: | 18 days 15 hrs 32 mins |
| Total Time: | 18 days 17 hrs 52 mins |
| Servings: | 20 |
| Yield: | 1 8-pound roast |
Ingredients
- 2 teaspoons kosher salt
- ½ cup cold water
- 1 (10 pound) bone-in prime rib roast
- 1 ½ cups coarse sea salt, or as needed
- ½ cup Himalayan pink salt, or as needed
- kosher salt to taste
Instructions
- Dissolve kosher salt in water and use it to wipe down the prime rib. Pour enough sea salt over a rimmed sheet pan to cover it completely; sprinkle pink salt on top. Place a roasting rack over the salt. Place prime rib on the rack and refrigerate at 34 to 38 degrees F (1 to 3 degrees C), uncovered, 30 to 40 days.
- Remove prime rib from the fridge. Trim off fat as needed. Transfer the rack into a roasting pan and place prime rib on top. Spray the surface with water and season generously with kosher salt. Refrigerate 24 to 48 hours to let meat absorb salt.
- Remove prime rib from fridge and cover loosely with aluminum foil. Let warm up slightly, 1 1/2 to 2 hours.
- Preheat oven to 500 degrees F (260 degrees C). Insert a probe thermometer into the prime rib.
- Roast in the preheated oven for 20 minutes. Reduce temperature to 300° F (150° C). Bake for about 90 minutes, or until desired doneness is reached, 125° F (52° C) for rare, 130° F (54° C) for medium-rare, or 135° F (57° C) for medium. Let rest for 30 minutes before slicing.
- Make sure to use only bone-in prime rib. Optional: before trimming, cut off a slice of meat and pan-fry to desired doneness to determine how much fat you want to trim.
- You can attach a probe thermometer to the refrigerator to ensure the temperature is stable. A fan fridge would also help.
- Feel free to not insert your probe thermometer until the 300-degree bake if your thermometer can’t take the high heat.
- Save the rendered beef fat for this authentic
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- Nutrition data for this recipe includes the full amount of salt used for dry-aging. The actual amount of salt consumed will vary.
Reviews
I never knew how easy it could be to make a delicious prime rib.
I did not make this, but I give it a 5 star for watching John do it all. It was refreshing hear him say, unless you’ve got extra money, time and a refrigerator on hand, it’s probably not worth it… Way to go!