Dry Aging Prime Rib
A simple method to concentrate beef flavor in a Prime Rib roast.
$95
Equipment
- baking sheet
- plastic wrap
Ingredients
- 1 4-6 pound Prime Rib roast
- 2 ½ tbsp kosher salt
- 1 ½ tbsp black pepper
Instructions
- Rinse the roast under cool water. Pat dry with paper towels. Score the fat-cap with a sharp knife, every ½ inch in two directions. Place the roast on a baking sheet.
- Dissolve 2 tbsp kosher salt in cool water. Dab a paper towel into the salty water, then use it to thoroughly wipe down the roast on all sides. Place the roast uncovered in the refrigerator. If you have a second refrigerator, use that one. This will make sure the temperature stays relatively constant because you won't be opening the refrigerator door as much.
- Allow the meat to set undisturbed in the refrigerator for up to 1 week before roasting it. The roast will shrink noticeably, and the color will turn dark red as the beef flavor concentrates.
- One day before roasting, wipe down the roast with olive oil, then sprinkle it with salt and pepper, or whatever dry or wet rub you wish to use.
- Cover the seasoned roast with plastic wrap, and return to the refrigerator. Allow it to set in the refrigerator for one more night.
- When you are ready to cook, remove the roast from the refrigerator. Allow the roast to come to room temperature. Remove the plastic wrap just prior to roasting it.
