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 (43)

RECIPE
COMMENTS & REVIEWS(43)

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
C Bellingham, WA 01-15-2010
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Best tasting Prime - but might go with the reverse cooking order suggestion
Rated: 5 stars out of 5

This was a 15 pounder and it was incredibly flavorful. My problem was that it was too done for our liking, Using the... suggestion 20-25 min per pound., It was done 1 hr, too early. Even though we took it out and let it rest......it overcooked because everyone else either wasn't here or their food wasn't ready. For a 15 pounder, I would do 2 1/2 hrs. In fact, I am going to try it again next week and try the slow heat - followed by the last few minutes high heat. We will see. Even though the meat was more done than most like, everyone loved it, although it was overcooked....we are RARE lovers and it wa Med Well.Read more
recipe Dry Aged Prime Rib Roast
Dan Fullerton, CA 01-03-2010
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Best Prime Rib that I've ever had!!!!!
Rated: 5 stars out of 5

Removed from oven at 128F. Went to 143F.while resting. Total roast time 1hr. 45 min. Roast was fantastic, tender and... cooked to just medium (pink). Left fat cap on while roasting.Read more
recipe Dry Aged Prime Rib Roast
Nancy Washington, NJ 01-01-2010
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Guy's dry aged prime rib
Rated: 5 stars out of 5

Oh My GOD! this recipe is the best. The seasoning is just perfect and the meat is so tender and delicious. I cooked a 5 lb... roast for my husband and I for New Year's Day (we love beef!). This was amazing. Thank you so much for the tips on the dry aging and the seasoning mix. What a spectacular recipe! Thanks Nancy and RussRead more
recipe Dry Aged Prime Rib Roast
Dwayne Fountain Valley , CA 12-30-2009
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Dry aging REALLY makes a difference!
Rated: 5 stars out of 5

I wasn't able to age for 10 days, only 5; but what a difference in taste! I did this for Christmas Eve dinner, and I was... getting compliments all night. The next day at the Christmas get together for my side of the family, by brother did a standing rib roast without the aging. The difference in taste was very noticeable. Read more
recipe Dry Aged Prime Rib Roast
Teresa Milton, WA 12-28-2009
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The most flavorful and tender!
Rated: 5 stars out of 5

I made this for Christmas Eve and it turned out to die for! I will definitely use again! The left overs are also supreme!
recipe Dry Aged Prime Rib Roast
G. R. Denver, CO 12-27-2009
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Good advice re: dry aging...but backwards cooking method.
Rated: 3 stars out of 5

Love the suggestions regarding dry aging........ ....but cooking a roast this way (initial sear at a high temperature,... finish at a lower temperature) invariably results in a chunk of meat that is crusted on the outside, then gradually moves to medium rare in the middle. Which is fine. I guess. I mean, call me crazy, but if I'm gonna spend $70+ on a roast, I want the vast majority of my meat to be rare/medium rare! I DON'T want to have to eat my way through a well done crust, a medium well layer, AND a medium layer...just to get to meat I'm gonna savor. As such, if you're gonna spend the money on a chunk of cow like this, I recommend doing it the EXACT opposite as Guy does here. 1) Stick your probe thermometer into the middle of the roast. 2) Roast it in a 200 degree oven until it reaches 118-120 degrees. 3) Pull the roast and cover it with foil. 4)Jack up the oven to 500. 5) Sear yourself a crust for 15 minutes or so. Far more of your roast will be rare/mid-rare and you'll still have that beautiful crust. Finally, to others' points: William: The act of wrapping the roast in cheesecloth and sticking it undisturbed in the fridge for several days is what constitutes "dry aging". However, MAKE SURE YOUR FRIDGE STAYS COLDER THAN 40 DEGREES, or your meat will rot....not age!!!!!! Mary: There is NO WAY to figure out exactly how long this will take. You are roasting for TEMPERATURE, here not time. Accept right now that you will not be able to plan the exact moment that dinner will be done and you will be better off. You can make a somewhat educated guess that it'll be AROUND 25-40 minutes per pound. Also, a 10 lb roast for 20 people??? I hope you're making a turkey, too.... Read more