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.

Recipe Summary

prep:
30 mins
cook:
1 hr 50 mins
additional:
2 weeks 4 days
total:
2 weeks 4 days
Servings:
20
Yield:
1 8-pound roast
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
For the Salt Wipe:

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes:

Make sure to use only bone-in prime rib. Optional: before trimming, cut off a slice of meat and pan-fry to desired doneness to determine how much fat you want to trim.

You can attach a probe thermometer to the refrigerator to ensure the temperature is stable. A fan fridge would also help.

Feel free to not insert your probe thermometer until the 300-degree bake if your thermometer can't take the high heat.

Save the rendered beef fat for this authentic Yorkshire pudding recipe.

Editor's Note:

Nutrition data for this recipe includes the full amount of salt used for dry-aging. The actual amount of salt consumed will vary.

Nutrition Facts

422 calories; protein 21.4g 43% DV; carbohydrates 0g; fat 36.6g 56% DV; cholesterol 85.3mg 28% DV; sodium 11190.9mg 448% DV. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/20/2020
I did not make this, but I give it a 5 star for watching John do it all. It was refreshing hear him say, unless you’ve got extra money, time and a refrigerator on hand, it’s probably not worth it... Way to go! Read More
(2)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/20/2020
I did not make this, but I give it a 5 star for watching John do it all. It was refreshing hear him say, unless you’ve got extra money, time and a refrigerator on hand, it’s probably not worth it... Way to go! Read More
(2)
Rating: 5 stars
09/29/2019
Can I have a shoutout please Read More
Rating: 5 stars
10/02/2019
Can I have a shoutout please Read More
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