This was originally posted almost a year ago. I think that if you’re thinking of a great holiday meal, give this a try. Serve it with some veggies, a starch and a tossed salad.
It’s the holiday season and I’ve decided to revisit a great meal.
I posted about this wonderful meal in the spring because I’ve made it for Easter before. But I’ve made this for Christmas and New Years’ too.
It’s one of those really great dishes that seems like you’ve slaved all day with but didn’t. You just need to plan a little ahead of time. That’s why I’m revisiting it now.
Have you ever dry aged meat before? It’s very simple and the flavor is out of this world. The meat melts in your mouth it’s so incredibly tender. The flavor from the rub is amazing as well. The onions and carrots are so tender and so flavorful. Oh, and the leftovers, if you have any, make the best sandwich ever.
Don’t freak out about this dry aged process. It may not look good before you trim it, but really it’s awesome. Plus who doesn’t like to serve a super simple meal that looks like you’ve been slaving away in the kitchen?
I’ve even made this rub for steak in the summer. I love a good dry rub.
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. the longer it sits the better.
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 don’t like medium-rare, 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.
You can make an au jus with the pan drippings, but I never have. The roast is just so good alone.
Au Jus
- 1 1/2 C Pan Drippings from the roast
- 3/4 C Red Wine
- 2 C Beef Stock
- 3 T Butter
- Salt and Pepper
Strain the drippings from the roasting pan, skim the fat. Place the roasting pan on 2 burners on medium-high and add the drippings. Stir to deglaze, add the wine and stock. Reduce by 1/3, about 5 minutes on a steady boil, stirring occasionally. Turn off the heat and add the butter. Season to taste with salt and pepper. Serve with the roast.
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