Reverse-seared dry-aged prime rib roast

Trim off much of the fat cap and the inedible dry-aged areas; crosshatch the fat near the bottom so it renders and the seasoning penetrates.

Season heavily with salt and pepper.

Set on a wire rack over a tray and leave uncovered in the fridge for a whole day, about 24 hours, so the exterior dries for a better crust and the salt seasons through.

Insert a probe and roast low at around 275F for a few hours (reverse sear), until it registers 120.

Brush with the drippings from the first cook, add a little more seasoning and pepper.

Return to the oven at 500F for a couple of minutes for a crackly golden crust.

Rest, then cut; the centre should be pink.