Cookbook:Dry-Aged Prime Rib
| Dry-Aged Prime Rib | |
|---|---|
| Category | Beef recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]- 1 prime grade standing rib roast (4 bone)
- Prime Rib Seasoning, as needed
- Canola oil
Procedure
[edit | edit source]- Place roast in a paper towel-lined perforated box with a lid. Cover and refrigerate for 3 days, changing towels halfway.
- If any leathery spots appear, trim them off. Rub roast all over with canola oil. Shake on prime rib seasoning liberally, and pat down lightly.
- Insert an oven-safe probe thermometer into the roast. Bake at 200°F until internal temperature reaches 118°F.
- Remove from oven and raise oven to 500°F. Insert roast back in, and bake until internal temperature reaches 135°F.
- Remove, let rest 10 minutes, and serve.