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

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

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.