Dry Aged Prime Rib Roast

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Hey Jerry,
1 Pull the roast out of the fridge and apply the rub. THEN you let it sit for 30 mins. This is to bring the temperature of the roast up to room temp & let the rub permeate the roast as well. Bring the roast up to room temp so you don't "shock" the meat when you put it in the oven. If you put a cold roast in the oven the meat will shrink up a bit and won't be as tender. This recipe says to put the roast in at 450' for about 40 mins and then lower it to 275' for about 2 more hours. Or until the internal temp reaches 135'.
You can blast it tin the beginning if you want & then reduce the temp to 275' but I don't.
I cook my roasts at 225-250' max for as long as it takes. I use a digital thermometer ( A couple of dollars at target that goes off when it hits 130" DO NOT COOK THRU 135'. This will overcook your roast!! Guy himself said pull the roast at 130" Which is perfect for medium rare in the middle. REMEMBER- when you pull the roast and tent it (for 15 mins with foil it will still cook for another 5-8'. That's when it will get up to 135'. A perfect medium rare.
One last thing- If you notice the roast that Guy pulled out of the oven was a perfect medium rare throughout. Even up to the edges. That means it wassn't in at 450' for very long. Low and slow roasting will produce a more even cooking temp throughout whatever roast you are cooking. Try my idea at 225'. It'll take at least an hour or two longer but is so worth the wait. Keep an eye on the thermonometer and after a while you can gauge when it should be done.
Good luck and you can email me directly w/ any questions.

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I do not understand this recipe. Early in the recipe it says "Preheat oven to 500 degrees F. Place roast on a rack in a large heavy roasting pan." It doesn't say for how long? Then the recipe goes on to talk about the rub and then cooking the roast. I watched your show and it looked like you did not put the roast in oven until after you applied rub.

Can anyone help?

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Dear Guy:

Thanks for the tips. I'd like to offer one as well please: "au jus" is pronounced "ō zhue." Oh! Oh! Oh! Please don't give the French another reason to call us "shtoopeeed" Americans.

Merry Christmas and hope to try your prime rib!

Regards,

Anne