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Dry Aged Prime Rib Roast Recipe

Dry Aged Prime Rib Roast

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Average Rating:

Total Reviews: 123

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  • on January 03, 2010

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    Removed from oven at 128F. Went to 143F.while resting. Total roast time 1hr. 45 min. Roast was fantastic, tender and cooked to just medium (pink. Left fat cap on while roasting.

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  • on January 01, 2010

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    Oh My GOD! this recipe is the best. The seasoning is just perfect and the meat is so tender and delicious. I cooked a 5 lb roast for my husband and I for New Year's Day (we love beef!. This was amazing. Thank you so much for the tips on the dry aging and the seasoning mix. What a spectacular recipe! Thanks Nancy and Russ

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  • on December 30, 2009

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    I wasn't able to age for 10 days, only 5; but what a difference in taste! I did this for Christmas Eve dinner, and I was getting compliments all night. The next day at the Christmas get together for my side of the family, by brother did a standing rib roast without the aging. The difference in taste was very noticeable.

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  • on December 28, 2009

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    I made this for Christmas Eve and it turned out to die for! I will definitely use again! The left overs are also supreme!

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  • on December 27, 2009

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    Love the suggestions regarding dry aging........

    ....but cooking a roast this way (initial sear at a high temperature, finish at a lower temperature invariably results in a chunk of meat that is crusted on the outside, then gradually moves to medium rare in the middle.

    Which is fine. I guess.

    I mean, call me crazy, but if I'm gonna spend $70+ on a roast, I want the vast majority of my meat to be rare/medium rare! I DON'T want to have to eat my way through a well done crust, a medium well layer, AND a medium layer...just to get to meat I'm gonna savor.

    As such, if you're gonna spend the money on a chunk of cow like this, I recommend doing it the EXACT opposite as Guy does here. 1 Stick your probe thermometer into the middle of the roast. 2 Roast it in a 200 degree oven until it reaches 118-120 degrees. 3 Pull the roast and cover it with foil. 4Jack up the oven to 500. 5 Sear yourself a crust for 15 minutes or so.

    Far more of your roast will be rare/mid-rare and you'll still have that beautiful crust.

    Finally, to others' points:

    William: The act of wrapping the roast in cheesecloth and sticking it undisturbed in the fridge for several days is what constitutes "dry aging". However, MAKE SURE YOUR FRIDGE STAYS COLDER THAN 40 DEGREES, or your meat will rot....not age!!!!!!

    Mary: There is NO WAY to figure out exactly how long this will take. You are roasting for TEMPERATURE, here not time. Accept right now that you will not be able to plan the exact moment that dinner will be done and you will be better off. You can make a somewhat educated guess that it'll be AROUND 25-40 minutes per pound. Also, a 10 lb roast for 20 people??? I hope you're making a turkey, too....

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  • on December 27, 2009

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    I'm dry aging my prime rib as I write....but I'm curious about the cooking suggestions from John from Boca that another reviewer said that they used. I can't seem to access that 12-13-2008 comment. Does anyone have an idea about what this alternative cooking method is....I can't wait to try this receipe and just for being so enthusiastic about it (and everyone's reviews, I'll give it a premature 5 stars!!! Thanks for any help forthcoming...

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  • on December 25, 2009

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    I've never cooked prime rib before and decided this would be the Christmas to give it a try. I love the meats at Whole Foods and bought a 9 lb. rib roast at $9.99 a pound! I've never spent that much money on a piece of meat. I looked through several recipes on Food Network but couldn't find one that I liked until I saw the "Dear Food Network" special last night and saw Guy Fieri cooking one just like the one I had bought. They only problem was I didn't have time to dry-age the beef. But I made the rub and cooked the roast exactly as he descibed. I had to cook it a little longer than he recommended for it to come up to the right temperature. I held my breath while my husband carved this BAD BOY: - it was PERFECT!!! It was tender and delicious and worth every penny. Thank you, Guy, for saving my life. (My husband would have killed me if I had messed up a $100 piece of meat.

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  • on December 25, 2009

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    I did this recipe today for christmas today and it was AMAZING I mean it took no time to prepare and the end result was great my family loved it.I saw Guy prepare this last yr on a a holiday episode and I was honestly scared to do it so this yr I decided to try it ant it was well worth it....Thanx Guy......

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  • on December 25, 2009

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    I've never made prime rib before. After seeing the 'dear Food Network' special, I felt that it was worth a try. I chose a 4 lb. (2 bone prime rib because our family is 3 adults 1 child. The rub is unbelievably good. I did use fresh rosemary because I don't have dried. Also, I used 1 large clove of garlic as I ran out of granulated. I ground everything in a small food processor. It was aromatic and was not overpowering at all. The au jus was the BEST that I have ever tasted. Guy Fieri, you have converted me into a Prime Rib roasting Queen! It was a gutsy move to try this for the first time ever on Christmas, but I shouldn't have worried. I do recommend that you use a good thermometer. By monitoring the temperature remotely, I was able to gauge my cooking time for the mashed potatoes and vegetables.

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  • on December 24, 2009

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    For many years I have tried various receipes for prime rib. I found this one last year and it was over the top! I made it 3 times this past year and again have been asked to do it again for New Years. Simply the best.

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