Dry-Aged Prime Rib Recipe

Recipesfull introduces to you: Popular Recipes. (Dry-Aged Prime Rib Recipe). 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.

Brief

Prep 30 mins

Cook: 1hr50 mins

Additional: 2weeks4days

Total: 2weeks4days

Servings: 20

Yield: 1 8-pound roast

Dry-Aged Prime Rib Recipe

Ingredients

2 teaspoons kosher salt

½ cup cold water

1 (10 pound) bone-in prime rib roast

1 ½ cups coarse sea salt

or as needed

½ cup Himalayan pink salt

or as needed

kosher salt to taste

Main Dish

Directions

Step 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.

Step 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.

Step 3

Remove prime rib from fridge and cover loosely with aluminum foil. Let warm up slightly 1 1/2 to 2 hours.

Step 4

Preheat oven to 500 degrees F (260 degrees C). Insert a probe thermometer into the prime rib.

Step 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.

Nutritional Information

Dry-Aged Prime Rib Recipe

Servings Per Recipe:20

Calories: 421.6

% Daily Value *

Protein: 21.4g 43%

Fat: 36.6g 56%

Saturated Fat: 15.5g 78%

Cholesterol: 85.3mg 28%

Niacin Equivalents: 7.2mg 55%

Vitamin B6: 0.2mg 16%

Folate: 6.9mcg 2%

Calcium: 19.7mg 2%

Iron: 27.2mg 151%

Magnesium: 52.2mg 19%

Potassium: 306.5mg 9%

Sodium: 11190.9mg 448%

Thiamin: 0.1mg 6%

Calories From Fat: 329.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.