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