DRY-AGED PRIME RIB
If you're thinking about dry-aging your own prime rib of beef for the holidays, start here. After lots of research, I decided I'd have to age the beef at least 30 days for any noticeable change in flavor; it ended up going for 42 days before baking. The meat came out extremely juicy and tender but somehow never developed that funky fermented flavor I wanted. It might've tasted a bit more concentrated, though, after having lost 2 pounds of water weight.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time P18DT17h52m
Yield 20
Number Of Ingredients 6
Steps:
- Dissolve kosher salt in water and use it to wipe down the prime rib. Pour enough sea salt over a rimmed sheet pan to cover it completely; sprinkle pink salt on top. Place a roasting rack over the salt. Place prime rib on the rack and refrigerate at 34 to 38 degrees F (1 to 3 degrees C), uncovered, 30 to 40 days.
- Remove prime rib from the fridge. Trim off fat as needed. Transfer the rack into a roasting pan and place prime rib on top. Spray the surface with water and season generously with kosher salt. Refrigerate 24 to 48 hours to let meat absorb salt.
- Remove prime rib from fridge and cover loosely with aluminum foil. Let warm up slightly, 1 1/2 to 2 hours.
- Preheat oven to 500 degrees F (260 degrees C). Insert a probe thermometer into the prime rib.
- Roast in the preheated oven for 20 minutes. Reduce temperature to 300° F (150° C). Bake for about 90 minutes, or until desired doneness is reached, 125° F (52° C) for rare, 130° F (54° C) for medium-rare, or 135° F (57° C) for medium. Let rest for 30 minutes before slicing.
Nutrition Facts : Calories 421.6 calories, Cholesterol 85.3 mg, Fat 36.6 g, Protein 21.4 g, SaturatedFat 15.5 g, Sodium 11190.9 mg
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Al Mohammad Sharif
[email protected]Amazing recipe! The prime rib was cooked to perfection and the dry aging process really made a difference in the flavor. The meat was so tender and juicy. I would definitely recommend this recipe to anyone looking for a delicious and impressive meal.
JHORN TUBER
[email protected]This was my first time cooking prime rib and it turned out perfectly! The recipe was easy to follow and the dry aging process really made a difference. The meat was so tender and flavorful. I will definitely be making this again.
mello tyson
[email protected]I was skeptical about the dry aging process, but I'm so glad I tried it. The prime rib turned out amazing! It was so juicy and flavorful, and the crust was perfect. I'll definitely be using this recipe again.
Asido Nsikak
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The dry aging process really makes a difference in the flavor of the meat. The prime rib was cooked to perfection and was incredibly tender. I would definitely make this again for a spec
Irene Dante
[email protected]I've been cooking prime rib for years and this recipe is by far the best. The dry aging process really makes a difference. The meat is so flavorful and tender. I highly recommend this recipe.
Tessa Pickard
[email protected]This was my first time cooking prime rib and it turned out amazing! The dry aging process really made a difference in the flavor. The meat was so tender and juicy. I will definitely be making this again.
Renee Farrow
[email protected]I was really impressed with this recipe. The dry aging process really made a difference in the flavor of the meat. The prime rib was so juicy and tender. I would definitely recommend this recipe to anyone looking for a delicious and impressive meal.
Oularé Mamady
[email protected]This recipe is a must-try for any prime rib lover. The dry aging process really intensifies the flavor of the meat. The prime rib was cooked to perfection and was incredibly tender. I would definitely make this again.
Nisa Krass
[email protected]I've cooked prime rib many times before, but this recipe is by far the best. The dry aging process really makes a difference. The meat was so flavorful and tender. I will definitely be making this again.
Kathleen Reed
[email protected]Amazing recipe! The prime rib was cooked to perfection and the dry aging process really made a difference in the flavor. The meat was so tender and juicy. I would definitely recommend this recipe to anyone looking for a delicious and impressive meal.
Masood Durrani
[email protected]This was my first time cooking prime rib and it turned out perfectly! The recipe was easy to follow and the dry aging process really made a difference. The meat was so tender and flavorful. I will definitely be making this again.
Nisad Hossan
[email protected]I followed the recipe exactly and the prime rib turned out great! It was juicy, tender, and flavorful. The dry aging process definitely made a difference. I would definitely recommend this recipe to anyone looking for a delicious and impressive meal.
Augusta Marah
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The dry aging process really makes a difference in the flavor of the meat. The prime rib was cooked to perfection and was incredibly tender. I would definitely make this again for a spec
Colleen Cost
[email protected]I was skeptical about the dry aging process, but I'm so glad I tried it. The prime rib turned out amazing! It was so juicy and flavorful, and the crust was perfect. I'll definitely be using this recipe again.
Ahmed Kerki
[email protected]I've been cooking prime rib for years, but this recipe takes it to a whole new level. The dry aging process is a game-changer, and the end result is a steak that is incredibly flavorful and tender. I highly recommend this recipe to anyone who loves p
Wajiha Khan
[email protected]This recipe was an absolute hit with my family! The dry aging process really intensified the flavor of the prime rib, and the cooking instructions were spot-on. The meat was juicy and tender, with a perfect crust. I'll definitely be making this again