Dry Aged Prime Rib Roast

Serves: 6

Marley Adams

1 January 1970

Based on User reviews:

55

Spice

75

Sweetness

62

Sourness

35

mins

Prep time (avg)

4.5

Difficulty

Ingredients:

3 cup

Red Wine

2 cups

Beef Stock

3 tbsps

Unsalted Butter

1 tbsp

Dried Thyme

1.5 tbsp

Dried Rosemary

4 tbsps

Pepper (freshly cracked tri-color)

1.5 tbsps

Granulated Garlic

1.5 tbsps

Granulated Onion

3 tbsps

Kosher Salt

1 tbsp

Coriander (toasted and cracked)

3 tbsps

Olive Oil

3

Carrots (washed, ends trimmed and cut into large 3-inch chunks)

2

Yellow Onions (peeled and quartered)

2 cups

Water

Directions:

1

Watch how to make this recipe

2

For the roast: Remove roast from packaging, rinse well

3

Pat completely dry, wrap with 3 layers cheesecloth

4

Place on a rack on a sheet pan in back of refrigerator, fat side up

5

After 24 hours, remove, unwrap, discard cheesecloth and wrap with a fresh piece

6

Place back in refrigerator for 6 to 9 days undisturbed

7

Remove roast from refrigerator

8

Remove cheesecloth, cut away the fat and trim the ends and any discolored parts of roast

9

Preheat oven to 500 degrees F

10

Place roast on a rack in a large, heavy roasting pan

11

Special equipment: Space in back of refrigerator for up to 10 days

12

For the seasoning mixture: In a medium bowl, combine spices and mix well

13

Be sure to crush the larger spices well for a uniform rub

14

(You can use mortar and pestle or large wooden end of a pounding mallet in non-glass bowl

15

) Rub roast with olive oil, then rub with seasoning

16

Let rest for 20 to 30 minutes

17

Prepare vegetables, make a bed in the roasting pan with the vegetables and pour in the water

18

Be sure to check the liquid level in the pan occasionally and add additional water, if necessary

19

(You will need this liquid to make the au jus

20

) Place roast on top of vegetables and place in hot oven

21

Roast at 450 degrees F for 40 minutes

22

After 40 minutes, reduce heat to 275 degrees F and continue to roast for approximately 2 hours, or until internal temperature (stay away from the bone while checking temp) reaches 135 degrees F

23

Remove from oven, remove from roasting pan, loosely tent and allow to rest for 15 minutes while making the au jus

24

For the Au Jus: Strain drippings from roasting pan, skim fat from drippings

25

Place roasting pan over 2 burners, heat on medium high and add in drippings, stir to deglaze, add in wine and stock, reduce by 1/3, about 5 minutes on steady boil, stirring occasionally

26

Turn off heat, add in butter

27

Season, to taste, with salt and pepper

28

Strain once more into serving vessel