Dry-Aged Prime Rib
0 made it | 0 reviews |
"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."
Added to shopping list. Go to shopping list.
Ingredients3 h 50 m servings 422
Original recipe yields 20 servings (1 8-pound roast)
- 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.
You might also like
- 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.
Per Serving: 422 calories; 36.6 0 21.4 85 11191 Full nutrition