Dry Aged Prime Rib Roast

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Does the cheescloth manouver make the roast dry aged?

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The technique and instruction = great. The use of "bad boy" over and over and over again to describe the meat, every cooking implement, etc. PLEASE!!!! Practice your dialogue before the camera goes on and it will be so much more enjoyable to watch.

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Made it for the holidays and everyone thought it was best ever(including restaurants. Thanks,Guy, for making an average cook outstanding for one day a year!!!

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This recipe is the best! The meat was perfect.

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As I will be doing at least a 10 pounder, feeding 20 people, what is the time per pound after blasting at 450? Internal temperatures are fine, but planning time is essential too. It makes it easier to get EVERYTHING done and on the table at the same time.

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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.

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Bought an entire cow this year. Tried this on a rib roast and it was soooo tender. Am now trying it on steaks.

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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!

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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 illinois

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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.