With that in mind, assuming you’re starting with a prime rib roast that has an internal temperature of 38° (just out of the refrigerator), LaFrieda says the basic formula for perfect medium-rare prime ...

Place the meat on a rimmed platter and pat dry well, using paper towels. Set it in the refrigerator for a couple of hours if time allows, to dry it further. If desired, season all over with kosher ...