Salting and airing out the xmas PR...

chasgh

Ok so Ive read alot on the perfect rib roast and most all agree that salting and airing out the roast the night before is a good thing.  So, here's a dumb question.  I was planning to pour sea salt over it tonight and leave uncovered in the fridge overnight.  Do I also pepper and other seasoning the night before or do I wait for all that prior to the cook?  Also, since Ive rubbed in salt the night before do I apply another coating prior to cooking?  Thanks for the help!

nolaegghead

This is just me, but where I leave it uncovered in the fridge overnight to dry (to get a crispier exterior), I don't salt until I'm about to cook.  Salt draws out some moisture, keeps it wet all night (do not try on your wife).  But salting early does get some salt in the meat, which is beneficial.  But that salt, in one day, will only travel a cm or two, so IMHO, it's not worth seasoning, at least prime rib, the day before.

Eggcelsior

You can add whatever seasonings right now, if you want. I like leaving it naked overnight or adding just salt. The salt will help the roast hold onto moisture as it's drawn into the meat. You'll notice some on the surface immediately after salting, but the majority of this will reabsorb and the surface will dry.