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Dry Aged Prime Rib Roast Recipe

Dry Aged Prime Rib Roast

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Average Rating:

Total Reviews: 123

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  • on April 07, 2013

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    Made this for Easter 2013. It was the best rib roast we ever had.

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  • 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.

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  • 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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  • on December 26, 2012

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    Wow, this met with rave reviews at Christmas dinner. Next time, I'll make sure to age the beef for at least for days. even 2 days added the extra flavor. YUM!

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  • on December 19, 2012

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    I have made this recipe every year after seeing Guy make this. It is a huge hit with the family, they look forward to it every year and talk about it after Christmas for weeks about how good it was! I don't following the aging steps in the recipe and it turns out wonderful every year!

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  • on July 28, 2012

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    great recipe love the typo on the cooking time

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  • on July 23, 2012

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    We had a small group for dinner and ordered a 3 rib roast (approx 5lbs. The roast looked beautiful after aging for 6 days. The recipe was easy to follow but does not translate well with smaller cuts of meat. Next time we'll reduce the temp to 225 because it cooked too fast and was too well done as a result. Definitely use a digital thermometer! It was still tasty, the au jus was good and we made creamed horseradish and popovers. Not sure I would try this one again.

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  • on April 06, 2012

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    I have found that even if you don't age for a full week or ten days, just a few days of sitting in the refrigerator makes a difference. The first time I made this I aged for 5 days and the difference in flavor was remarkable. This time, it will only be four days, and I'm sure it will be just as good as it always has been! Thank you Guy!

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  • on February 19, 2012

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    Thank you Guy! Couldn't have been easier and the family loved it.

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  • on February 07, 2012

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    I tried the recipe as instructed with out aging the meat and it came out very delicous. I will use it again.

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