DRY-AGED PRIME RIB
If you're thinking about dry-aging your own prime rib of beef for the holidays, start here. After lots of research, I decided I'd have to age the beef at least 30 days for any noticeable change in flavor; it ended up going for 42 days before baking. The meat came out extremely juicy and tender but somehow never developed that funky fermented flavor I wanted. It might've tasted a bit more concentrated, though, after having lost 2 pounds of water weight.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time P18DT17h52m
Yield 20
Number Of Ingredients 6
Steps:
- Dissolve kosher salt in water and use it to wipe down the prime rib. Pour enough sea salt over a rimmed sheet pan to cover it completely; sprinkle pink salt on top. Place a roasting rack over the salt. Place prime rib on the rack and refrigerate at 34 to 38 degrees F (1 to 3 degrees C), uncovered, 30 to 40 days.
- Remove prime rib from the fridge. Trim off fat as needed. Transfer the rack into a roasting pan and place prime rib on top. Spray the surface with water and season generously with kosher salt. Refrigerate 24 to 48 hours to let meat absorb salt.
- Remove prime rib from fridge and cover loosely with aluminum foil. Let warm up slightly, 1 1/2 to 2 hours.
- Preheat oven to 500 degrees F (260 degrees C). Insert a probe thermometer into the prime rib.
- Roast in the preheated oven for 20 minutes. Reduce temperature to 300° F (150° C). Bake for about 90 minutes, or until desired doneness is reached, 125° F (52° C) for rare, 130° F (54° C) for medium-rare, or 135° F (57° C) for medium. Let rest for 30 minutes before slicing.
Nutrition Facts : Calories 421.6 calories, Cholesterol 85.3 mg, Fat 36.6 g, Protein 21.4 g, SaturatedFat 15.5 g, Sodium 11190.9 mg
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Xolane Sediela
[email protected]Must try!
Mika Nduku
[email protected]OMG!
maya maya
[email protected]Amazing!
Zoe Botes
[email protected]Wow!
Tom Robert
[email protected]This recipe is a keeper! I'll definitely be making this again for my next dinner party.
Jayden Fama
[email protected]I've cooked prime rib many times before, but this recipe is by far the best. The dry aging process really takes it to the next level.
Rajib Hosen
[email protected]This was my first time cooking prime rib, and it turned out great! The recipe was easy to follow, and the meat was cooked perfectly.
Madundu Demiano
[email protected]I'm not a huge fan of prime rib, but I have to admit that this recipe was delicious. The dry aging process really made a difference.
Taratata Tratatata
[email protected]This recipe is a bit pricey, but it's worth every penny. The prime rib was the star of the show at our dinner party.
Meher Ali
[email protected]I followed the recipe exactly, and the prime rib turned out perfect. It was juicy, flavorful, and cooked to a perfect medium-rare.
Josey Nation
[email protected]The dry aging process takes a bit of time, but it's definitely worth it. The flavor of the prime rib is unmatched.
Mahey Channel
[email protected]I've made this recipe twice now, and it's become my go-to for special occasions. The meat is always cooked to perfection, and the flavor is out of this world.
KISADHA ADIL
[email protected]This recipe was absolutely amazing! The dry aging process really intensified the flavor of the prime rib, and the cooking instructions were spot-on. My family raved about it.