Name: Dry-Aged Prime Rib
Ingredients: 1 prime grade standing rib roast (4 bone); Prime Rib Seasoning , as needed; Canola oil

Dry-Aged Prime Rib

Oven200°F, then 500°F

Ingredients

1 prime grade standing rib roast (4 bone)
Prime Rib Seasoning , as needed
Canola oil

Directions

Dry-age the roast

Place roast in a paper towel-lined perforated box with a lid.
Cover and refrigerate for 3 days, changing towels halfway.
If any leathery spots appear, trim them off.

Season and roast

Rub roast all over with canola oil.
Shake on prime rib seasoning liberally, and pat down lightly.
Insert an oven-safe probe thermometer into the roast.
Bake at 200°F until internal temperature reaches 118°F.
Remove from oven and raise oven to 500°F.
Insert roast back in, and bake until internal temperature reaches 135°F.
Remove, let rest 10 minutes, and serve.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

What each ingredient does

Prime grade standing rib roast: Provides the main meat; dry aging concentrates its flavour and tenderises it over time.
Canola oil: Carries the seasoning onto the surface and helps it brown in the hot oven.

The step that matters

Raising the oven to 500°F for the final bake. A short blast of very high heat browns the outside after the slow low-temperature cook has brought the interior close to serving temperature. Watch the internal temperature closely so the centre does not overcook.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.