This recipe was developed at the Food Lab and is almost a sous vide technique in the oven. It's interesting since the popularization of sous vide, more and more recipes are coming up with low and slow cooking followed by browning, rather than the reverse - which is how I learned to do lamb from Kamman's books. I think anyway, or if was from Ms. Loeb back in Ft. Worth...

8 pounds prime rib (4 ribs)2  tbsp Kosher salt
1 tbsp black pepper crushed

Tent the roast with butcher paper and let sit for 3-5 days in the back of the frig. Trim off any badly dried spots, rub with salt and pepper and let sit another 12-18 hours. Preheat oven to 200 F and cook for 5 hours or so until the internal temperature reaches 120 F at the coolest point.  Remove from oven and let rest 1 hour. Heat oven to 550 F and then return to oven for 15 minutes. Serve.

Thank you Chef  Lopez-Alt!