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Dry Aged Prime Rib Roast Recipe

Dry Aged Prime Rib Roast

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Average Rating:

Total Reviews: 123

Showing 11-20 of 123

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  • 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!

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  • 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.

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  • 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!

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  • 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!

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  • 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---

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  • 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! :

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  • 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!

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  • on December 28, 2011

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    My butcher literally thought I was crazy when I told him what I was going to do w/ his beautiful cut of beef!!! He almost talked me out of it, but I like to try new things so I went for it w/ the risk of ruining christmas dinner! SO WORTH IT!!!! Everyone (including myself LOVED it and had seconds!! The only thing I did different was I went w/ a boneless cut and it was amazing! I took plenty of pictures and I can't wait to show them off to my butcher :

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  • on December 27, 2011

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    Thank you Guy! We followed this recipe to the letter this Christmas. It was fabulous! I wish I had watched the video first. I have a coffee grinder, it would have been far more easy than the mortar and pedestal. Ours turned out medium as we let it cook to 135. I notice in the video you mention 130 for medium rare. Again, thank you Guy.

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  • on December 26, 2011

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    I didn't do the aging process, but used the rub and it was the best prime rib we have ever eaten!! The family raved about how good it was...so Guy, hats off to you and many thanks for helping me out with my Christmas dinner.

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