Dry Aged Prime Rib Roast
Show: Dear Food NetworkEpisode: Holiday Roast Beast
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- Recipe categories: Meat, Beef,
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Average Rating:
Total Reviews: 116
Showing 1-10 of 116
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By reeves_elizabet...
West Orange, NJ
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!
By ejcutak
on February 19, 2012
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Thank you Guy! Couldn't have been easier and the family loved it.
By mmlowry
Yucaipa, CA
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.
By aldenfam
on January 26, 2012
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Unbelievable. I have been the designated Prime Rib cook for my family's Christmas dinner for the last five years. I decided to try this recipe because I couldn't find Alton Brown's recipe(which is also excellent and it sounded delicious and had great reviews. I aged a 14lb roast for seven days and cooked it exactly per the recipe. Everyone was blown away by the flavor and tenderness. Guy Fieri-You Rock!
By Margie Stenson
on January 19, 2012
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Making the prime rib without aging it may be fantastic, but try aging it, and then you will know the meaning of fantastic. I was afraid of the aging process myself, but will never serve it any other way, now that I have done it.
By mscudder02
on January 09, 2012
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I followed this recipe exactly with the exception of dry aging the roast.......Fantastic! Perfect recipe for guests!
By amyd_12799531
Madison, 44
on January 01, 2012
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OH MY GAWWWWWD! This was my first standing rib roast, I followed the recipe to the letter and the results were perfect! The flavor
of the crust on the roast was out of this world, as was the au jus.
I will make this over and over for dinner parties. Served with Rachel Ray's Brussels wih bacon, and Ree Drummond's twice-baked potatoes to which I eliminated the bacon and added Alaskan King Crab. Decadent for a Holiday. THANK YOU GUY!
TIPS:
1. I don't think the aging was worth the effort, just order a true "Prime" rib roast or next best a "Choice" and you won't need to age it for tenderizing. Aging didn't enhance the flavor, just the texture.
2. Have your butcher cut the rib from the bone but give you the bone. Place the roast on the bone for cooking so you get the flavor, then to serve just lift the roast off bone and slice--easy!
By BBW1234a
OHIO
on December 31, 2011
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We loved this receipe! I aged the meat for 8 days. It was a great success. The left overs were fantastic and we were so glad I got 10.5 pound for leftovers. I got a great price on the roast--- a lot less expensive at the butcher's shop/store than the "major grocery stores." There were almost double in price (hard to believe. Oh well---
By sslattery2539
Gilbert,Az
on December 28, 2011
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OMG! OMG! OMG!
This is our new family tradition! PHENOMENAL!! Literally, the very best recipe ever!
From our family to yours...THANK YOU!
P.S. OMG! :
By butterb
on December 28, 2011
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Wow, even my duaghter, who never complements my cooking raved about this roast. I forgot to change the cooking temperature and cooked the roast at 450 for 1 hr and 40 minutes and it still came out delicious! Everybody loved it!