This prime rib roast recipe is marinated with vodka, bay leaves, salt, and pepper for a tender beef roast with a crisp crust and juicy center.

A naturally occurring mold called Aspergillus oryzae, koji has a number of uses and, when mixed into a shio koji, makes a tongue-tingling marinade for your next prime rib roast.

Here, chef Jeremiah Tower makes a vodka marinade to tenderize the meat; the prime rib is salted before cooking to develop flavor and a crust.

Rub the marinade all over the prime rib, cover with plastic wrap and allow to marinate in the refrigerator overnight or up to 48 hours. When ready to cook the roast, heat your oven to 475-500˚F.

Choose your roast. You can order the roast from your favorite meat shop cut to any size, from 4 pounds and up or with any number of ribs. This cut can go by different names including standing rib ...

Step 1: Get an instant-read thermometer. There’s no point in spending money on prime rib if you’re just going to guess when it’s done. By Sam Sifton Sam Sifton’s prime rib roast.Credit ...

So: that marinated cubed pork shoulder, onions, garlic, carrots, bell peppers, a whole Scotch bonnet pepper, bay leaves and thyme all cooked in chicken stock brightened with ketchup and apple ...