Recipe By Chef John
Rating
Published Sep 24th
Prep 30m Cook 1h 50m Additional 15h 32m Ready In 18d 16h 112m
Servings 1 8-pound roast Calories 421.6

If you’re thinking about dry-aging your own prime rib of beef for the holidays, start here. After lots of research, I decided I’d have to age the beef at least 30 days for any noticeable change in flavor; it ended up going for 42 days before baking. The meat came out extremely juicy and tender but somehow never developed that funky fermented flavor I wanted. It might’ve tasted a bit more concentrated, though, after having lost 2 pounds of water weight.

Recipe Ingredients

  • 2 teaspoons kosher salt
  • ½ cup cold water
  • 1 (10 pound) bone-in prime rib roast
  • 1 ½ cups coarse sea salt, or as needed
  • ½ cup Himalayan pink salt, or as needed
  • kosher salt to taste

Cooking Directions

  1. 1 Dissolve kosher salt in water and use it to wipe down the prime rib. Pour enough sea salt over a rimmed sheet pan to cover it completely; sprinkle pink salt on top. Place a roasting rack over the salt. Place prime rib on the rack and refrigerate at 34 to 38 degrees F (1 to 3 degrees C), uncovered, 30 to 40 days.
  2. 2 Remove prime rib from the fridge. Trim off fat as needed. Transfer the rack into a roasting pan and place prime rib on top. Spray the surface with water and season generously with kosher salt. Refrigerate 24 to 48 hours to let meat absorb salt.
  3. 3 Remove prime rib from fridge and cover loosely with aluminum foil. Let warm up slightly, 1 1/2 to 2 hours.
  4. 4 Preheat oven to 500 degrees F (260 degrees C). Insert a probe thermometer into the prime rib.
  5. 5 Roast in the preheated oven for 20 minutes. Reduce temperature to 300° F (150° C). Bake for about 90 minutes, or until desired doneness is reached, 125° F (52° C) for rare, 130° F (54° C) for medium-rare, or 135° F (57° C) for medium. Let rest for 30 minutes before slicing.

Nutrition Facts

  • Calories 421.6
  • Cholesterol 85.3 mg
  • Fat 36.6 g
  • Protein 21.4 g
  • Saturated Fat 15.5 g
  • Sodium 11190.9 mg

Chef's Notes

Make sure to use only bone-in prime rib. Optional: before trimming, cut off a slice of meat and pan-fry to desired doneness to determine how much fat you want to trim; You can attach a probe thermometer to the refrigerator to ensure the temperature is stable. A fan fridge would also help; Feel free to not insert your probe thermometer until the 300-degree bake if your thermometer can't take the high heat; Save the rendered beef fat for this authentic Yorkshire pudding recipe; Nutrition data for this recipe includes the full amount of salt used for dry-aging. The actual amount of salt consumed will vary.

Reviews

  1. I never knew how easy it could be to make a delicious prime rib.
  2. I did not make this, but I give it a 5 star for watching John do it all. It was refreshing hear him say, unless you’ve got extra money, time and a refrigerator on hand, it’s probably not worth it... Way to go!
  3. Can I have a shoutout please
  4. Can I have a shoutout please

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