Dry Aged Prime Rib Roast

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Was looking for a new recipe for the Christmas Beast came across this one love Guy's recipes so decided to try it.Due to time constraints could only age 3 days but it was so delicious. I always make a ham also but this year the ham was not the star,I cooked it to about 165 as the females like well done but still had enough med well for hubby

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I had never cooked a Prime Rib before, and determined to do it this year
for our Christmas dinner..
I was so over-the-top intimidated by that beautiful, and
UBER-EXPENSIVE roast when I picked it up.
I obsessed over the dry aging for all the days prior, and
I reread the recipe compulsively multiple times.
I made the dry rub in the coffee grinder like Guy shows on his video
(BTW, great idea there ! i sneaked a taste and WOW
Ultimately, I threw that 9 pound beast in oven and held my breath.

Well, let me tell you, I was the
QUEEN OF THE KITCHEN AND ALL SHE SURVEYED
last evening......
I fed 5 grown men and myself.
You want to see grown men almost cry, that was the case
when I cut into that juicy wonderful roast.
OMG !!!!
There are like 3 ribs left...
People were snacking on it AFTER dinner !
I have NEVER received such rave reviews, and I almost couldn't
sleep last nite, and I am still glowing with the success of this
Christmas meal. WHAT a SUCCESS !!!!!!
THANKS GUY !!!!!!

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So. Followed this recipe to a 'T' for Christmas 2011. Brother-in-law worked a very fine steakhouse for several years. Been there myself, food was amazing! Movie stars were adorned on the walls of the place. Finally closed after over 50 years when owner passed. Went to Costco, got a 15 lbs rib roast, AAA, 7 bone for $110 Canadian. Brother-in law said better than they ever had. By far, best prime rib I ever had. Served 20 people with just enough left to make a couple of leftover sandwiches. Never given a five star rating on any recipe because always think could do just slightly better. This is a six star!!! Don't let the dark color fool you. Best part of the beef! Now I know why he is so well respected for his food. I have spent $120 for a plate of beef less than this. I feel like a star myself!!! Trust this recipe!

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This recipe turned our Christmas dinner into a gourmet meal . . . If I could give 100 stars I would. DELICIOUS!!!!!! Thank you, Guy! :-

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Primarily, I wanted to find out how to dry age a Prime Rib Roast, this recipe did the job. I have my own rub, etc., that I put on, but Guy's is close accept I put fresh rosemary stems between a cut and tied road, as well as some in my seasoning rub. I also let the roast marinade in the rub ingredients, in the fridge, for a day or two.
Either way, the dry age idea/recipe here is cool and I do think it ads to the flavor of the beef.

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Excellent and easy. Great recipe.

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This is outstanding. Great way to do Prime Rib

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I am trying this for a friends birthday for about 35 people using 2 15 pound roasts. I will write a further review after Nov. 1, 2001
Nov. 2, 2011 after trying this it got rave reviews from everyone. one of the people who was at the party knows the owner of the resteraunt in our local hyatt hotell and got me an interview as a chef for them. excellent prime rib. even better the next day. i accutaly aged for 14 days.

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OMG!!! tried this out on a cheaper grade of rib roast and it came out tasting like prime!!! dry aged for 10 days and it was fork tender. phenomenal! i plan on doing this again with a higher grade. im afraid it just might be too delicious if that is even possible.

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I think your taking PRIME Rib Roast & Dry Aging it to make it- SUPER PRIME!!!!