Dry Aged Prime Rib Roast

By Nemo

Dry age in refrigerator for 5 days in advance (up to 10 days).

Ingredients

• Seasoning Mixture:
• 6 rib beef roast, bone in, approximately 10 to 12 pounds
• 1 package cheesecloth, cut in half (approximately 1 yard)
• 1 sheet pan
• 1 roasting rack to fit in sheet pan
• Special equipment: Space in back of refrigerator for up to 10 days
• 1 tablespoon dried thyme
• 1 1/2 tablespoon dried rosemary
• 4 tablespoons freshly cracked tri-color pepper
• 1 1/2 tablespoons granulated garlic
• 1 1/2 tablespoons granulated onion
• 3 tablespoons kosher salt
• 1 tablespoon coriander, toasted and cracked
• 3 tablespoons olive oil
• 3 carrots, washed, ends trimmed and cut into large (3-inch) chunks
• 2 yellow onions, peeled and quartered
• 2 cups water
• Au Jus:
• Pan drippings from roast, about 1 1/2 cups
• 3/4 cup red wine
• 2 cups beef stock
• 3 tablespoons unsalted butter
• Salt and freshly cracked black pepper

Details

Servings 6
Preparation time 30mins
Cooking time 210mins
Adapted from foodnetwork.com

Preparation

Step 1

For the roast:

Remove roast from packaging, rinse well. Pat completely dry, wrap with 3 layers cheesecloth. Place on a rack on a sheet pan in back of refrigerator, fat side up. After 24 hours, remove, unwrap, discard cheesecloth and wrap with a fresh piece. Place back in refrigerator for 6 to 9 days undisturbed.

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

Preheat oven to 500 degrees F.


For the seasoning mixture:

In a medium bowl, combine spices and mix well. Be sure to crush the larger spices well for a uniform rub (with mortar and pestle or coffee grinder). Rub roast, in the roasting pan, with olive oil, then rub with seasoning (excess seasoning will be captured in the roasting pan). Remove the roast from the pan and let it rest for 20 to 30 minutes.

Prepare vegetables, make a bed in the roasting pan with the vegetables and pour in the water. Be sure to check the liquid level in the pan occasionally and add additional water, if necessary (you will need this liquid to make the au jus). Place roast on top of the vegetables.

Place temperature prob in center of roast (away from any bones), and leave in. Roast at 450 degrees F for 40 minutes.

After 40 minutes, reduce heat to 275 degrees F and continue to roast for approximately 2 hours, or until internal temperature reaches 120 degrees F. Remove from oven, remove from roasting pan, loosely tent and allow to rest for 15 minutes while making the au jus (internal temperature should reach around 130 degrees F).

For the Au Jus:

Strain drippings from roasting pan, skim fat from drippings. 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. Turn off heat, add in butter. Season, to taste, with salt and pepper. Strain once more into serving vessel.