Dry Aging A Prime Rib Roast part 1

Posted by Jill , , Sunday, December 10, 2017 5:46 PM


Hello again friends. Its hard to believe I haven't made a post for a year. Ok maybe its not hard. Time is just flying by so fast. Make sure you stop and smell the roses.

I thought I had a demo on dry aging a prime rib (or any other roast at least 4 pounds in weight) but I guess not. I see the salt crust cooking techniche but not the aging. So here we go!

Step one, buy an amazing hunk of beef! This is a gorgeous prime rib I bought from the Blue Max boys on Canyon. It is the "small end" so the first bone is only about 4 inches long. This is the more tender end of the roast. This is a 5-bone roast weighing in at 12.6#. It will loose a little weight in the aging process due to loss of moisture.

Hello my succulent roast beast! You have to request the small end from the butcher. I also had them "cut and tie" which means the bones are cut off then tied back on again (see the strings?)
I also requested he leave a bit more of the fat cap on the roast. Normally a bit more of the fat would be removed but for the drying process, this is best to leave mostly intact.

Next we wrap in cheese cloth. You can find this at Bed Bath or its actually cheaper for a much larger piece if you buy it at the craft or fabric store! 

Wrap it up like a mummy and place on a rack on a sheet pan. You need the rack so that air circulates around the whole roast. 

Next place the roast in the very back of your fridge. It is the coldest spot. I have the luxury of having a "beer fridge" so its ok that it takes up a lot of space. After 24 hours, I will replace the cheese cloth with new as the first day quite a bit of liquids will come out of the roast. 

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