Dry-Aged Prime Rib
Description
With this dry-aged prime rib recipe and these useful tips and tricks from Chef John's 42-day experiment, dry-age your way to impossibly juicy prime rib.
Ingredients
•
2 teaspoons kosher salt
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1/2 cup cold water
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1 (10 pound) bone-in prime rib roast
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1 1/2 cups coarse sea salt, or as needed
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1/2 cup Himalayan pink salt, or as needed
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kosher salt to taste
Directions
1
Dissolve 2 teaspoons kosher salt in 1/2 cup water. Wipe down prime rib with kosher salt water mixture.
2
Pour enough sea salt over a rimmed baking sheet until completely covered; sprinkle Himalayan pink salt on top. Place a roasting rack over salt on baking sheet. Place prime rib on the rack and refrigerate at 34 to 38 degrees F (1 to 3 degrees C), uncovered, for 30 to 40 days.
3
Remove prime rib from the refrigerator. Trim fat as needed. Transfer the rack into a roasting pan; place prime rib on top. Spray prime rib with water; season generously with kosher salt. Refrigerate 24 to 48 hours to let meat absorb salt.
4
Remove prime rib from the refrigerator; cover loosely with aluminum foil until warmed up slightly, 1 1/2 to 2 hours.
5
Preheat the oven to 500 degrees F (260 degrees C). Insert a probe thermometer into the prime rib.
6
Roast in the preheated oven for 20 minutes. Reduce the oven temperature to 300 degrees F (150 degrees C). Bake until desired doneness is reached, about 90 minutes. [125 degrees F (52 degrees C) for rare, 130 degrees F (54 degrees C) for medium-rare, or 135 degrees F (57 degrees C) for medium] Rest prime rib before slicing, 30 minutes.