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
Directions
For the roast:
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.
1 Video | Photo: Dry Aged Prime Rib Roast Recipe


















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By roxaneknier_6248522
birmingham, MI
on April 07, 2013
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Made this for Easter 2013. It was the best rib roast we ever had.
By jalgolf_10428211
Dyersburg, TN
on March 03, 2013
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The first time we tried this prime rib recipe, we were really worried about dry aging it for several days. We followed the recipe and actually aged the meat for 8 days. When we removed the cheesecloth, I thought the meat was ruined and was also worried about cooking "bad" meat. Since we have several people in the house who absolutely LOVE prime rib, I knew they would be the best "testers" of this recipe. Needless to say, it IS the only way we cook prime rib now. It is the BEST you will ever eat anywhere!!!! The best flavor comes from more days of aging...we have aged for 14 days.
By rsmotherman
Dallas
on December 26, 2012
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I cooked this for Christmas this year. I prepared it just as instructed and it turned out better than I hoped it would. Everyone raved about how juicy, tender and how much flavor it had. Melt in your mouth terrific! Great crust, too! Thanks Guy!
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