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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 71-80 of 123

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  • on October 27, 2010

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    I did not let my roast sit, or use cheese cloth, but i have to say that this recipe makes the best prime rib roast i have ever tasted, and the au jus is amazing! This is the only way i will ever cook a prime rib roast again! Thanks Guy!

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  • on September 06, 2010

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    Dry aging beef at home is no longer a mystery! I've gotten the same results as steaks purchased at Whole Foods.

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  • on March 15, 2010

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    I cooked this for Christmas dinner for 10 people. I had to do two of them becasue there was a select few that wanted it over cooked. This was the best Christms dinner I have EVER cooked! Even the one I had to over cook was good! Thanks for the great recipe Guy!!

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  • on March 12, 2010

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    Findly...I can do this with out burning myself or cutting myself.

    I have done this before and it turns out great. When I grow-up I want to be just like you......may have to be in my next life.

    Keep up the great work.

    Wayne Fossen

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  • on March 06, 2010

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    this is by far the best prime rib recipe i have ever made my friends and family are very impressed

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  • on February 23, 2010

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    Followed the recipe exactly and the prime rib turned out delicious. Also followed another readers suggestion about cooking it for 20 to 30 minutes per pound and the prime rib was tasty and well done. A suggestion that I have is to mash the corriander first,before mixing it in with the other spices. I added all the spices together first and tried mashing them and had to spend extra time.

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  • on February 20, 2010

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    I've been waiting for my supermarket to have a rib roast sale so I could try this for my husband and me before serving it to dinner guests (I have to make it for me first--it's the way my mother taught me!. I bought a 5 pound Black Angus Rib Roast. I aged it for 6 days and continued with the instructions with a few modifications. Since my roast was half the size of Guy's, I knew the times would have to be changed. I put it in at 450 degrees for 30 minutes and about an hour and ten minutes at 275. It came out absolutely perfect!! It was restaurant quality and the au jus was spectacular!! Now I can't wait to make this for my dinner guests!! I don't understand what the process does to the meat but it's the only way to go!! Thanks Guy!!

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  • on February 18, 2010

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    I have made this twice, and both times it turned out absolutely fabulous! The first time I only aged it about 8 days. The second time I aged it 10. After I had cut away the dried fat and meat I smelled the uncooked roast. It had the most wonderful scent! Almost sweet. It was fantastic! I cooked it for my parents for their 58th wedding anniversary, and my mom said it was the best roast she had ever eaten in her entire life. I have to agree with her. I followed the entire recipe exactly as Guy has written it. I can't say enough good things about this!!! Thank you Guy!!!

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  • on February 16, 2010

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    I've tried this recipe 4 times. Each time with a different amount of aging, from 0 to 10 days. It never disappoints but is better the longer you can wait. (if you can wait

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  • on February 15, 2010

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    This was my first time every making a rib roast. The recipe was easy to follow and it tasted fantastic. This was better than 99% of the prime ribs I've ever had in restaurants. I will be making this again the next time we want prime rib!

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