Make koji prime rib for a rich and savory holiday roast

Your Recipe of the Day No images? Click here Koji Prime Rib​ It's hard to improve on an iconic holiday classic like slow-roasted prime rib, but this version really ups the ante on savory, beefy flavor, thanks to the addition of shio koji. The salt in the shio koji seasons the roast, which is then cooked in a low oven using the reverse-sear method before getting a final blast of intense heat to produce a crisp, well-browned crust, thanks to the sugars in the marinade. Served with shio koji-spiked beef jus, this is the next chapter in the Serious Eats prime rib canon. Read More → The Kitchen Essential An Instant-Read Thermometer Cook your roast to perfection by using a super-accurate instant-read thermometer, like the Thermapen.  Shop Now   More impressive holiday roasts! Jewish-Style Braised Brisket With Onions and Carrots Tri-Tip Beef Roast With Shallot Jus     Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe