"Letting prime rib sit exposed to the air will help it develop a better crust. The reason this is so important has to do with how meat browns. To achieve the strong browning from the Maillard reaction, your meat needs to reach temperatures above 280 degrees Fahrenheit. However, moisture prevents this from happening."
"You're not dry-aging at this point, just getting air on it. Especially if it's been in the supermarket in Cryovac, in its own blood. Getting the exterior of your prime rib as dry as possible will help it develop a better crust when you cook it."
Allowing prime rib to breathe by sitting uncovered in the fridge for up to three days is crucial for achieving a perfect crust. This process helps dry the exterior, promoting better browning through the Maillard reaction. On the cooking day, bringing the meat to room temperature before roasting aids in even cooking. Chef Brett Reichler emphasizes that moisture on the meat's surface can hinder the cooking process, making it essential to dry the meat adequately.
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