Wet Aged Boneless Prime Rib Recipes

FAIL-PROOF BONELESS PRIME RIB RECIPE

Fail-Proof Boneless Prime Rib Recipe image

This Boneless Prime Rib Recipe could not be more simple to prepare and packed with flavor. Perfect for Holiday entertaining and special occasions.

Provided by Jenny

Time 2h45m

Number Of Ingredients 3

Ingredients

5 pound boneless prime rib
1/2 cup stone ground mustard
1 packet dry Ranch Dressing Seasoning Mix

Steps:

Preheat oven to 375 degrees F. and have roasting pan in place and ready.
Place boneless prime rib onto parchment paper. Pat dry with paper towel. Using a pastry brush, brush mustard generously over all sides of prime rib. Sprinkle dry Ranch Dressing Mix over top and use pastry brush to spread evenly. Gets a little messy, just spread the best you can. Does not have to be perfect. Using two large forks, transfer coated prime rib to roasting pan and place into oven. Cook for one hour then turn off oven, cover roast with foil and let sit in warm oven for another hour. Remove from oven and let rest for 30 minutes before slicing. Use a large serrated knife to cut prime rib into slices. Garnish the serving plate with fresh herbs, roasted vegetables and halved pomegranates if desired. Serve warm.

Nutrition Facts : Calories 1142 kcal, Carbohydrate 1 g, Protein 52 g, Fat 101 g, SaturatedFat 42 g, Cholesterol 229 mg, Sodium 416 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

DRY AGED PRIME RIB ROAST

Dry Aged Prime Rib Roast image

Provided by Guy Fieri

Categories main-dish

Time P10DT3h20m

Yield 5 to 6 servings

Number Of Ingredients 20

Ingredients

Pan drippings from roast, about 1 1/2 cups
3/4 cup red wine
2 cups beef stock
3 tablespoons unsalted butter
Salt and freshly cracked black pepper
6 rib beef roast, bone in, approximately 10 to 12 pounds
1 package cheesecloth, cut in half (approximately 1 yard)
1 sheet pan
1 roasting rack to fit in sheet pan
1 tablespoon dried thyme
1 1/2 tablespoon dried rosemary
4 tablespoons freshly cracked tri-color pepper
1 1/2 tablespoons granulated garlic
1 1/2 tablespoons granulated onion
3 tablespoons kosher salt
1 tablespoon coriander, toasted and cracked
3 tablespoons olive oil
3 carrots, washed, ends trimmed and cut into large (3-inch) chunks
2 yellow onions, peeled and quartered
2 cups water

Steps:

For the roast:
Remove roast from packaging, rinse well. Pat completely dry, wrap with 3 layers cheesecloth. Place on a rack on a sheet pan in back of refrigerator, fat side up. After 24 hours, remove, unwrap, discard cheesecloth and wrap with a fresh piece. Place back in refrigerator for 6 to 9 days undisturbed.
Remove roast from refrigerator. Remove cheesecloth, cut away the fat and trim the ends and any discolored parts of roast.
Preheat oven to 500 degrees F.
Place roast on a rack in a large, heavy roasting pan.
Special equipment: Space in back of refrigerator for up to 10 days .
For the seasoning mixture:
In a medium bowl, combine spices and mix well. Be sure to crush the larger spices well for a uniform rub. (You can use mortar and pestle or large wooden end of a pounding mallet in non-glass bowl.) Rub roast with olive oil, then rub with seasoning. Let rest for 20 to 30 minutes.
Prepare vegetables, make a bed in the roasting pan with the vegetables and pour in the water. Be sure to check the liquid level in the pan occasionally and add additional water, if necessary. (You will need this liquid to make the au jus.) Place roast on top of vegetables and place in hot oven. Roast at 450 degrees F for 40 minutes.
After 40 minutes, reduce heat to 275 degrees F and continue to roast for approximately 2 hours, or until internal temperature (stay away from the bone while checking temp) reaches 135 degrees F. Remove from oven, remove from roasting pan, loosely tent and allow to rest for 15 minutes while making the au jus.
For the Au Jus:
Strain drippings from roasting pan, skim fat from drippings. Place roasting pan over 2 burners, heat on medium high and add in drippings, stir to deglaze, add in wine and stock, reduce by 1/3, about 5 minutes on steady boil, stirring occasionally. Turn off heat, add in butter. Season, to taste, with salt and pepper. Strain once more into serving vessel.

DRY-AGED PRIME RIB

Dry-Aged Prime Rib image

If you're thinking about dry-aging your own prime rib of beef for the holidays, start here. After lots of research, I decided I'd have to age the beef at least 30 days for any noticeable change in flavor; it ended up going for 42 days before baking. The meat came out extremely juicy and tender but somehow never developed that funky fermented flavor I wanted. It might've tasted a bit more concentrated, though, after having lost 2 pounds of water weight.

Provided by Chef John

Categories Main Dish Recipes Roast Recipes

Time P18DT17h52m

Yield 20

Number Of Ingredients 6

Ingredients

2 teaspoons kosher salt
½ cup cold water
1 (10 pound) bone-in prime rib roast
1 ½ cups coarse sea salt, or as needed
½ cup Himalayan pink salt, or as needed
kosher salt to taste

Steps:

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.
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.
Remove prime rib from fridge and cover loosely with aluminum foil. Let warm up slightly, 1 1/2 to 2 hours.
Preheat oven to 500 degrees F (260 degrees C). Insert a probe thermometer into the prime rib.
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.

Nutrition Facts : Calories 421.6 calories, Cholesterol 85.3 mg, Fat 36.6 g, Protein 21.4 g, SaturatedFat 15.5 g, Sodium 11190.9 mg

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