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Dry-Aged Prime Rib

Rated as 5 out of 5 Stars
0 made it  |  0 reviews   |  3 photos
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"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."
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Ingredients

3 h 50 m servings 422
Original recipe yields 20 servings (1 8-pound roast)

Directions

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  1. 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.
  2. 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.
  3. Remove prime rib from fridge and cover loosely with aluminum foil. Let warm up slightly, 1 1/2 to 2 hours.
  4. Preheat oven to 500 degrees F (260 degrees C). Insert a probe thermometer into the prime rib.
  5. 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.

Footnotes

  • 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


Per Serving: 422 calories; 36.6 0 21.4 85 11191 Full nutrition

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