"The challenge is getting both, without sacrificing one for the other. That outer bark forms as moisture evaporates on the surface of the meat when it's exposed to the hot, dry air of the oven."
"When it's mostly but not all the way done, he pulls it out of the oven and coats it with a flavorful mélange of Montreal seasoning, garlic, and, crucially, Dijon mustard."
"Finishing a roast at high heat is a basic step in many prime rib recipes, but Moriyama's added layer improves how the surface texture develops, because the method really hinges on timing."
"The acidity of the vinegar gently denatures surface proteins, which helps them tenderize and build a flavorful crust."
Prime rib requires a balance of textures, achieved through seasoning and cooking techniques. Dijon mustard is recommended just before finishing roasting to enhance the crust. The Maillard reaction contributes to the savory flavors. Chef Alex Moriyama uses a two-step seasoning process, applying a mixture of Montreal seasoning, garlic, and Dijon mustard towards the end of cooking. This method protects the meat's interior while developing a perfect crust through high-heat finishing, avoiding the need for brining in advance.
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