Dry-Aged Prime Rib
Ingredients: prime rib, salt, water, sea salt, pink Himalayan salt · 43320 min cook time · 850kcal · $204.50
Ingredients
10pounds prime rib, 1spoon salt, 1cup water, 1cup sea salt, 1cup pink Himalayan salt, 1cup kosher salt
Instructions
1. Quickly clean the surface of the prime rib with a little bit of salted water made by dissolving a spoon of salt in a cup of water.
2. Prepare a sheet pan with a roasting rack, and put sea salt and pink Himalayan salt down on the tray first to help control humidity.
3. Place the prime rib on the rack in a dedicated refrigerator and let it dry-age between 30 and 45 days, maintaining a temperature between 34 and 38 degrees.
4. Remove the prime rib from the fridge after aging, perform minimal trimming if necessary, and spray the surface with water so the salt will stick.
5. Generously season the surface with kosher salt, then place it back in the fridge for 24 to 48 hours to let the salt absorb.
6. Let the roast sit on the countertop to warm up slightly before cooking.
7. Sear the prime rib in a 500 degree oven for 20 minutes, then reduce the heat down to 300 degrees until cooked to your liking.
8. Let the roast rest for about 30 minutes before slicing and serving.
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