Dry Aged Prime Rib Roast

Recipe courtesy Guy Fieri, July 2008

Show: Dear Food NetworkEpisode: Holiday Roast Beast

Rated: 5 stars out of 5Rate itRead users' reviews (28)

RECIPE
COMMENTS & REVIEWS(28)

Cook Time:
3 hr 0 min
Level:
Easy
Yield:
5 to 6 servings

Times:

Prep: 20 min
Inactive Prep: 240 hr 0 min
Cook: 3 hr 0 min
Total:: 243 hr 20 min

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Ingredients

6 rib beef roast, bone in, approximately 10 to 12 pounds
1 package cheesecloth, cut in half (approximately 1 yard)
1 sheet pan
1 roasting rack to fit in sheet pan
Special equipment: Space in back of refrigerator for up to 10 days

Seasoning Mixture:

1 tablespoon dried thyme
1 1/2 tablespoon dried rosemary
4 tablespoons freshly cracked tri-color pepper
1 1/2 tablespoons granulated garlic
1 1/2 tablespoons granulated onion
3 tablespoons kosher salt
1 tablespoon coriander, toasted and cracked
3 tablespoons olive oil
3 carrots, washed, ends trimmed and cut into large (3-inch) chunks
2 yellow onions, peeled and quartered
2 cups water

Au Jus:

Pan drippings from roast, about 1 1/2 cups
3/4 cup red wine
2 cups beef stock
3 tablespoons unsalted butter
Salt and freshly cracked black pepper

For the roast:

Directions

Remove roast from packaging, rinse well. Pat completely dry, wrap with 3 layers cheesecloth. Place on a rack on a sheet pan in back of refrigerator, fat side up. After 24 hours, remove, unwrap, discard cheesecloth and wrap with a fresh piece. Place back in refrigerator for 6 to 9 days undisturbed.

Remove roast from refrigerator. Remove cheesecloth, cut away the fat and trim the ends and any discolored parts of roast.

Preheat oven to 500 degrees F.

Place roast on a rack in a large, heavy roasting pan.

For the seasoning mixture:

In a medium bowl, combine spices and mix well. Be sure to crush the larger spices well for a uniform rub. (You can use mortar and pestle or large wooden end of a pounding mallet in non-glass bowl.) Rub roast with olive oil, then rub with seasoning. Let rest for 20 to 30 minutes.

Prepare vegetables, make a bed in the roasting pan with the vegetables and pour in the water. Be sure to check the liquid level in the pan occasionally and add additional water, if necessary. (You will need this liquid to make the au jus.) Place roast on top of vegetables and place in hot oven. Roast at 450 degrees F for 40 minutes.

After 40 minutes, reduce heat to 275 degrees F and continue to roast for approximately 2 hours, or until internal temperature (stay away from the bone while checking temp) reaches 135 degrees F. Remove from oven, remove from roasting pan, loosely tent and allow to rest for 15 minutes while making the au jus.

For the Au Jus:

Strain drippings from roasting pan, skim fat from drippings. Place roasting pan over 2 burners, heat on medium high and add in drippings, stir to deglaze, add in wine and stock, reduce by 1/3, about 5 minutes on steady boil, stirring occasionally. Turn off heat, add in butter. Season, to taste, with salt and pepper. Strain once more into serving vessel.

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Comments & Reviews

recipe Dry Aged Prime Rib Roast
Bryan Monroe, NY 07-15-2009
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BEST. STEAK. EVER.
Rated: 5 stars out of 5

I made this for my family and a few friends awhile back and i cannot stress just how much every single person loved this... prime rib. The meat was tender and juicy and the dry rub on the outside was absolutely incredible. The red wine au jus paired perfectly with the meat making the whole dish just that much more enjoyable. I HIGHLY recommend this recipe to anyone and everyone who wants to try it.Read more
recipe Dry Aged Prime Rib Roast
TINA Park City, UT 03-10-2009
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Outstandingly Tender!
Rated: 5 stars out of 5

Bought an entire cow this year. Tried this on a rib roast and it was soooo tender. Am now trying it on steaks.
recipe Dry Aged Prime Rib Roast
Tad Andover, NY 01-10-2009
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Best Ever!
Rated: 5 stars out of 5

Guy... I made your dry aged rib roast for company this past holiday season. Both they and I believe it's the BEST WE'VE EVER... HAD- either at home or in a restaurant. It was definately the tenderest and most flavorful roast I've ever done. I only had five days (not six or ten) to put it in the "back in the refrigerator"- but it seemed to make no difference. Every day I turned it to a different side- don't know if that helped, but it certainly didn't hurt. The only other change I made was that I used caraway seed - one of my favorite herbs, as I had no coriander on hand. This will definately become a "Christmas favorite" at our house. Thanks so much for such a terrific recipe! Read more
recipe Dry Aged Prime Rib Roast
barbara hamilton, IL 01-07-2009
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Fantastic recipe
Rated: 5 stars out of 5

This was absolutely fantastic and the best prime rib I ever had. My family loved this. can not say enough good things. well... flavored and the au jus was great. fIrst recipe I ever tried by guy. wow guess i will have to try some others. barb in illinoisRead more
recipe Dry Aged Prime Rib Roast
Alan Elliston, VA 01-02-2009
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WOW!!!!!!!
Rated: 5 stars out of 5

I was leery about the 9 days in the fridge. But that beef just melts in your mouth! A real hit at our house. Made great... sammies too! Thanks Guy.Read more
recipe Dry Aged Prime Rib Roast
Tanya Heath, TX 01-01-2009
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Absolutely Fantastic!!!!!
Rated: 5 stars out of 5

The best Prime Rib ever! Aging the roast is the key to "5-star restaurant" taste. I followed the suggestions by John from... Boca (12-13-08) and he was spot on regarding cooking technique. My roast was perfectly medium rare throughout. The roast was so tender it felt like it melted in your mouth. Instead of au jus, I served the roast with horseradish sauce, yummy! Will try the au jus next time. Served it with roasted asparagus and twice baked potatoes. This will now be our traditional Christmas Eve meal. Thanks for sharing Guy! Can you age other beef cuts this way?Read more