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Dry Aged Prime Rib

Monica
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Course Holiday
Cuisine Beef

Ingredients
  

  • 1 boneless rib roast just my preference to go boneless, you may get more flavor from the bone-in, but that is why we are dry aging SEE TIPS BELOW ON SIZE
  • 1 pkg cheesecloth
  • olive oil -enough to evenly coat the roast
  • McCormick's Montreal Steak Seasoning -enough to generously cover the entire roast from top to bottom and side to side. you may use a different rub of your liking, but the Montreal Steak Seasoning is a really well balanced blend of spices

Choosing the size of the roast will be based on the number of people you will be serving. Typically you can expect to need 1/2 to 3/4 pound per serving depending on the appetite of your guests. I would error on the side of more, because they will be coming back for seconds!

You must also take into consideration the dehydration that will occur during the dry aging process. My 6.75 pound roast lost one pound between the moisture loss and the trimming of the dry exterior after the 6 days that I aged it.

Instructions
 

  • Remove the roast from its packaging and rinse well.
  • Pat it completely dry, and wrap completely with 2 to 3 layers of cheesecloth.
  • Place on a rack on top of a sheet pan in the back of your refrigerator with the fat side up.
  • After 24 hours, remove the cheesecloth and discard.
  • Wrap meat with a new piece of cheesecloth and return to the refrigerator.
  • Leave undisturbed for an additional 3 to 9 days. (The longer you leave it the more you intensify the flavor of the meat.)
  • Remove the roast from the refrigerator.
  • Remove remaining cheesecloth.
  • Cut away excess fat and trim the ends and any discolored hard portions of the roast before preparing for the oven.
  • Now for cooking it head to my EASIEST PRIME RIB EVER RECIPE. (The link is above the recipe card)