For the ultimate prime rib, slather it with shio koji before cooking for an intensely savory and tender holiday roast.
Separating the roast from the rib bones prior to cooking allows for more even seasoning of the meat and easier carving at the end. Tying the roast back onto the bones for cooking helps insulate the meat, keeping it moist while promoting even cooking.
This year, we wanted to try something new with prime rib, to up the ante on its rich, beefy, savory flavor. So I turned to one of the best flavor amplifiers I know, Shio koji is a Japanese marinade, commonly used with poultry, meat, and seafood, that taps into the flavor potential of, the mold that also gives us miso, soy sauce, and sake. Shio koji is made by fermenting a mixture of grain koji , salt, and water to create a porridge-textured product with a sweet, funky aroma.
For this recipe, I took the same principles of dry-brining and replaced the salt with shio koji. Shio koji is plenty salty , but as with other koji-derived ingredients like soy sauce and miso, it doesn't just provide salinity; it lends savory depth to foods that it comes into contact with, thanks to protease enzymes that break down proteins into amino acids, which we perceive as umami.
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