Roasts (Prime Rib, Tri-Tip)

Season 24 h ahead and let the roast dry uncovered in the fridge to help the final crust brown fast.

After the bath, shock in ice water for 10 min—this prevents overcooking during the high-heat finish.

Slice against the grain with a long slicing knife; wipe the blade between cuts for clean presentation.

Tie the roast to maintain an even diameter so every slice cooks the same.

If slicing for sandwiches, chill completely to firm up the meat, then use a slicer or long knife.

Finish with herb butter or demi-glace right after carving to keep slices glossy.

Brush with beef tallow or butter before broiling to prevent the surface from drying out.

Rest the roast for at least 15 min so juices redistribute before slicing thin.

Use the collagen-rich juices to fortify gravy or to moisten leftovers.