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Dry Aged Prime Rib Roast

April 21, 2010

In honor of Mother’s Day coming up, I thought I would post a recipe that is elegant but easy.  If you prep it in time, you can have this meal on Mother’s Day or Christmas or Easter or because once you’ve had this roast you’ll start to dream about how tender it is. 

Dry Aged Prime Rib Roast

  • 1 whole Prime Rib Roast, Bone In About 10-12 Pounds
  • 3 Tablespoons Olive Oil
  • 5 whole Carrots, Chopped To About 2 Inches In Length
  • 2 whole Onion, Medium Sized And coarsely Diced
  • _____
  • FOR THE DRY RUB:
  • 1-½ Tablespoon Dried Rosemary
  • 4 Tablespoons Fresh Ground Pepper
  • 1-½ Tablespoon Garlic, Granulated
  • 1-½ Tablespoon Minced Onion
  • 3 Tablespoons Kosher Salt
  • Rinse the roast and dry completely. Wrap in cheesecloth. Place on a rack on a sheet pan in the back of the fridge fat side up. After 24 hours replace the cheesecloth with a new one and place the roast back in the fridge for 9 to 11 days. I put it in the spare fridge and forget about it.

    Remove the roast from the fridge, unwrap and trim it. You want to cut off all the discolored parts. Rub the roast in the olive oil. Mix the spices together for the rub and rub it all over the roast. Let the roast reach room temperature.

    Preheat the oven to 500 degrees. Line a roasting pan with some carrots and onions. Place the roast on top of the vegetables and add some water to the bottom of the pan to line it.

    Now you can put the roast in the oven and cook it for an hour and then turn off the oven for 2 1/2 hours making sure to leave the oven door closed. Or you can put the roast in the 500 degree oven and immediately turn the heat down to 450 degrees and cook it for 40 minutes. After 40 minutes, turn the oven down to 275 degrees and cook for 2 hours. I’ve done it both ways and each way makes a perfect medium-rare roast. If you prefer to have your roast more done, adjust cooking time accordingly.

    Let the roast rest for 15 minutes before you cut into it. Make sure to serve it with the carmelized carrots and onions.

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