Food Network
Home> Recipes> Beef>
Dry Aged Prime Rib Roast Recipe

Dry Aged Prime Rib Roast

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (123)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 123

Showing 31-40 of 123

Sort by:

Newest

  • on April 21, 2011

    Flag

    The best ever recipe for a mouthwatering family holiday dinner that was better than anything I've ever had in a quality restaurant. I am disabled and on a very limited budget. I saved up enough on my foodstamps to be able to buy the roast and all the trimmings. This recipe involved an aging process I had never attempted. It was fabulous. My family still talks about it months later. Will definitely do on another holiday! Thanx so much Food Network friends, especially Guy, for helping me make an expensive meal on a food stamp budget!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 26, 2011

    Flag

    I made this roast for the holidays and boy did it taste great! I was a little hesitant at first to dry age the beef but it was well worth it. I placed it in my primary refrigerator for 11 days and followed the recipe to the letter. The pepper was a little over powering so I will use less the next time. The roast was so tender and the au jus had a lot of great flavor. Now I don't have to go to a fancy restaurant to enjoy a good quality prime rib dinner.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 01, 2011

    Flag

    I really like this recipe. I mix it up a bit and use the following for the rub: 10 cloves garlic, crushed, 2 tablespoons olive oil, 2 teaspoons salt, 2 teaspoons ground black pepper, 2 teaspoons dried thyme. Also, instead of using cheese cloth, I just used paper towels, they work just as well.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 19, 2011

    Flag

    I just made this and it had fantastic flavor, the au ju jus was fantastic also. It did not stink, It had some parts that were dried out that I cut off. The only thing that was disappointing was I expected the meat to be real tender and it was not. I aged it for 7 days. I plan on trying this again to make sure I didn't do anything incorrectly.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 17, 2011

    Flag

    Granted we started with a beautiful piece of Grass Fed beef BUT this recipe is 5 Star. The beef was so tender and so tastey I cannot recommend this higher. There is no other way to have Prime Rib and after having this one we will be having far more often. Thanks Guy you know your stuff!!! JB

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 16, 2011

    Flag

    X - MAS dinner was a huge hit with guests after serving this awesome rib. Followed Guy's recipe to the letter and it was flawless! Try it you'll LOVE it! !!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 10, 2011

    Flag

    GUR! Guy, U Rock! Made over the holidays and turned out to be the best piece of meat I have ever tasted. Followed recipe to the letter except for one thing, I seared the meat for a minute on each side before roasting. Thanks for sharing this with us Guy.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 06, 2011

    Flag

    We have made this twice and both times it came out great! A real crowd pleaser. One thing ... We take ours out when the internal temperature reaches 125 degrees F.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 02, 2011

    Flag

    This recipe was simply eary and fantastic! My Christmas roast turned out great.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 01, 2011

    Flag

    I made this last year after seeing Guy's TV episode. It was a hit then and again this year. Last year I was scared and only aged it 4 days - this year I aged it 8 days. It was FABULOUS! Just trim the aged part. Very delicious and tender. THE BEST recipe! A guy says< I's $$$$$!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 8 9 ... 13 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.