Name: Dry-Aged Prime Rib
Prep time: 30 min
Cook time: 30 min
Yield: 20
Ingredients: Kosher salt - 2 teaspoons; Cold water - ½ cup; Bone-in prime rib roast - 1 (10 pound); Coarse sea salt, or as needed - 1 ½ cups; Himalayan pink salt, or as needed - ½ cup; Kosher salt to taste - ½ cup

Ingredients for - Dry-Aged Prime Rib

1. Kosher salt 2 teaspoons

2. Cold water ½ cup

3. Bone-in prime rib roast 1 (10 pound)

4. Coarse sea salt, or as needed 1 ½ cups

5. Himalayan pink salt, or as needed ½ cup

6. Kosher salt to taste ½ cup

How to cook deliciously - Dry-Aged Prime Rib

1 . Stage

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 . Stage

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 . Stage

Remove prime rib from fridge and cover loosely with aluminum foil. Let warm up slightly, 1 1/2 to 2 hours.

4 . Stage

Preheat oven to 500 degrees F (260 degrees C). Insert a probe thermometer into the prime rib.

5 . Stage

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.