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Dry-Aged Prime Rib

If you’re thinking of dry-aging your very own Prime Rib of Beef for the holidays, then you need to watch this video, after which you may still go through with it. It all starts with a bone-in prime rib--rub it with some salt water, then set it on a rack over a big bed of (more!) salt to age, uncovered, in the fridge. Keeping the temperature steady is crucial here, for health and safety! Research suggests that 30 days is the minimum for the meat to develop any significant change in flavor. Though Chef John's ambitious 42-day age proved inconclusive on the flavor front, what's certain is that you'll definitely get super tender, juicy results. So feel free to age this for way less time; as long as you bake it to your desired doneness, you'll get an amazing hunk of beef to serve for the holidays. But if you've got the time, it wouldn't hurt to experiment either. Get the recipe for Dry-Aged Prime Rib.

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