Dry Aged Prime Rib Roast

Name: Dry Aged Prime Rib Roast
Prep time: 10 d 3 h 20 min
Cook time: 10 d 3 h 20 min
Total time: 10 d 3 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 480 milliliters beef stock; 3 carrots, washed, ends trimmed and cut into large (3-inch) chunks; 1 Tbsp coriander, toasted and cracked; 2 Tbsps dried rosemary; 2 Tbsps dried rosemary; 1 Tbsp dried thyme; 355 grams Pan drippings from roast, about; 2 Tbsps granulated garlic; 2 Tbsps granulated onion; 3 Tbsps kosher salt; 1 sheet roasting rack to fit in sheet pan; 3 Tbsps olive oil; 1 sheet pan; 180 milliliters red wine; 6 ribs beef roast, bone in, approximately 10 to 12 pounds; 6 servings Salt and freshly cracked black pepper; 4 Tbsps freshly cracked tri-color pepper; 3 Tbsps unsalted butter; 473 milliliters water; 2 yellow onions, peeled and quartered; 1 package cheesecloth, cut in half (approximately 1 yard); 1 package cheesecloth, cut in half (approximately 1 yard)

The recipe Dry Aged Prime Rib Roast can be made in about 243 hours and 20 minutes. For $3.54 per serving, you get valentin day will be even more special with this recipe. Head to the store and pick up cheesecloth, kosher salt, pan drippings from roast, and a few other things to make it today. Dry Aged Prime Rib Roast, Dry Aged Prime Rib Roast, and Dry-Aged Standing Rib Roast with Sage Jus are very similar to this recipe.

Instructions

Watch how to make this recipe.

Remove roast from packaging, rinse well. Pat completely dry, wrap with 3 layers cheesecloth.

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Wrap

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Cheesecloth

Place on a rack on a sheet pan in back of refrigerator, fat side up. After 24 hours, remove, unwrap, discard cheesecloth and wrap with a fresh piece.

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Wrap

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Cheesecloth

Frying Pan

Place back in refrigerator for 6 to 9 days undisturbed.

Remove roast from refrigerator.

Remove cheesecloth, cut away the fat and trim the ends and any discolored parts of roast.

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Cheesecloth

Preheat oven to 500 degrees F.

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Oven

Place roast on a rack in a large, heavy roasting pan.

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Roasting Pan

Special equipment: Space in back of refrigerator for up to 10 days .

In a medium bowl, combine spices and mix well. Be sure to crush the larger spices well for a uniform rub. (You can use mortar and pestle or large wooden end of a pounding mallet in non-glass bowl.) Rub roast with olive oil, then rub with seasoning.

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Olive Oil

Dry Seasoning Rub

Spices

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Mortar And Pestle

Bowl

Let rest for 20 to 30 minutes.

Prepare vegetables, make a bed in the roasting pan with the vegetables and pour in the water. Be sure to check the liquid level in the pan occasionally and add additional water, if necessary. (You will need this liquid to make the au jus.)

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Vegetable

Au Jus

Water

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Roasting Pan

Place roast on top of vegetables and place in hot oven. Roast at 450 degrees F for 40 minutes.

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Vegetable

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Oven

After 40 minutes, reduce heat to 275 degrees F and continue to roast for approximately 2 hours, or until internal temperature (stay away from the bone while checking temp) reaches 135 degrees F.

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Bone

Remove from oven, remove from roasting pan, loosely tent and allow to rest for 15 minutes while making the au jus.

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Au Jus

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Roasting Pan

Oven

Strain drippings from roasting pan, skim fat from drippings.

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Roasting Pan

Place roasting pan over 2 burners, heat on medium high and add in drippings, stir to deglaze, add in wine and stock, reduce by 1/3, about 5 minutes on steady boil, stirring occasionally. Turn off heat, add in butter. Season, to taste, with salt and pepper. Strain once more into serving vessel.

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Salt And Pepper

Butter

Stock

Wine

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Roasting Pan

Equipment

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Prime Rib works really well with Pinot Noir, Merlot, and Cabernet Sauvignon. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. You could try Berlucchi Franciacorta '61 Extra Brut. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 34 dollars per bottle.

Berlucchi Franciacorta '61 Extra Brut

Extra Brut '61 is a tribute to the birth of Franciacorta in 1961—the year Berlucchi produced the first of this classic method sparkling wine. This fun and lively sparkler offers citrus fruit and a crisp, clean finish.Blend: 85% Chardonnay, 15% Pinot Nero*The label for Franciacorta '61 Extra Brut is in the process of changing. You may receive either of these two labels featured above. Specific labels cannot be requested.