Dry Aged Prime Rib Roast

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The best Prime Rib ever! Aging the roast is the key to "5-star restaurant" taste. I followed the suggestions by John from Boca (12-13-08 and he was spot on regarding cooking technique. My roast was perfectly medium rare throughout. The roast was so tender it felt like it melted in your mouth. Instead of au jus, I served the roast with horseradish sauce, yummy! Will try the au jus next time. Served it with roasted asparagus and twice baked potatoes. This will now be our traditional Christmas Eve meal. Thanks for sharing Guy!
Can you age other beef cuts this way?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

i tried this recipe for christmas with a 6lb roast thinking i was going to have leftovers for atleast a day due to also preparing a pork loin and not having many people over (6 adults, 5 kids. i wasnt sure about the dry aging but im glad i did it. the beef was so perfect, juicy and tasty! and the au jus gave it the perfect flavorful moisture. 5 STARS!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I saw this on the Ask the Food Network Holiday special and had to try it. Dry aging seemed like a secret only restaurants knew, but it is very easy to do and the results are truly the best tasting slice of prime rib you will ever eat. I doubt I will make another prime rib without dry aging first.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made this for Christmas dinner and was "On Point" awsome - This dinner just made our local prime rib place obsolete. Add scallop potatoes, french onion soup and this is complete dinner menu that you will planned again and again.
Alain, San Diego.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was the first time I've made a Christmas dinner and the first time I've ever made a rib roast.
All I can say is it was PERFECT!!! My guests could not believe how good the roast was. I couldn't either! I couldn't have wished for a better rib roast! It made mine and my guests Christmas very special and memorable!
Thank you!!!
P.S. In case you're wondering, I bought the roast at Costco.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have made good prime rib roasts before, but, this is the BEST! Our chef neighbor joined us for Christmas dinner and couldn't stop raving about how good the prime rib was. Thanks for sharing!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This Christmas was the first time we tried the Prime Rib this way. (Previously have done it Paula Dean's way, but boy everyone raved on the meat!
We aged it 6 days & used a Zinfandel wine in the Au Jus, it was fabulous and so easy to do. We too were leary of aging it, but boy it was something else!
Thanks Guy!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

We have always baked our standing rib roast this way. But this is the first time we have dry aged it. It was great! We also loved the rub, we usually just stud with garlic cloves and then rub with garlic and add a cracked pepper crust. It will be hard to decide next time we make this which to use. Thanks Guy!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I agree! This recipe produced the best beef I've ever eaten, and it was a lot easier to make than it looked on the show. After seeing the show it hit me like a lightning bolt that I was going to go for it. I was a little nervous because I smoke a lot of meat and grill a lot of fish but I've never done anything like this before. I aged it in the fridge for about 8 days. Even my mom's attitude was NWIH when I told her what I was up to. My wife knew I could pull it off. I got an Angus cut of about 6 pounds on sale. I used a coffee grinder for the spices and used sea salt instead of Kosher. For the au just I used a cab. I could not believe how good this was; even my little kids wanted thirds. I made thick servings and you could literally cut it with a fork. Yeah, I used to make briskette and baby-backs for Christmas but this is the new tradition. Guy is the man, and now, I am, too. Ho ho ho!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Guy's recipe was on Point!!!!! It was awesome! It wil now be a holiday tradition on our home. It was so good that my father in law said it was one of the best he has ever had. That is saying a lot since his oldest son is the head chef of a popular steak house in Detriot. Since my in-laws are not big into wine, I replaced the wine in the Au Jux with beef broth.