The Perfect Dry Aged Prime Rib Roast

The Perfect Dry Aged Prime Rib Roast

It looks difficult, but nothing could be easier to serve than this masterpiece that will have your guests astounded.
  • Prep Time 3 hours
  • Cook Time 1 hr 40 minutes to 118°

Ingredients

7# Standing Rib Roast:

Compound Butter:

  • 2 cups high quality salted butter, softened
  • 8 large garlic cloves, smashed and roughly chopped
  • 1T fresh, finely minced rosemary
  • 1T fresh, finely minced thyme
  • 1T kosher salt (Diamond Crystal)
  • 1T coarse black pepper

For the Roasting Pan:

  • 2 large Vidalia onions, peeled and quartered
  • 1 large head garlic, cut in half horizontally
  • 5 sprigs fresh rosemary
  • 5 sprigs fresh thyme

Sauce (You won't need it, but it's nice):

  • 1 cup dry red wine
  • 1 tub 16 oz of Glace de Veau reduced veal demiglace
  • 1T cornstarch whisked with a bit of water for a slurry

Directions

  1. Heat oven to 475°.

  2. Take roast out of fridge and let stand at room temperature for 3 hours; you never roast cold meat.

  3. Created your compound butter, and let sit at room temp.
  4. In a roasting pan that will fit your roast, place all veg and herbs into the pan.

  5. With a sturdy pastry brush, or your hands, spread a thin layer of butter on the bone side of the beef.  Then place the beef meat side up atop the veggies, and cover all sides with ¾ of the butter.  You will use the rest in a bit.
  6. Roast at 475° for 25 minutes.

  7. Remove roast from oven and brush the remaining butter over the top and sides.

  8. Reduce the oven to 250° and roast an additional hour and 40 minutes.  Your target internal temp, taken from the side of the roast to the deep of the roast not touching bone is 118°.

  9. Remove from oven, tent it w foil and leave it alone 30 minutes.

  10. Simmer the pan with the veg and drippings for 5 minutes, add a cup of red wine 1 tub 16 oz of Glace de Veau and reduce a bit; add a tablespoon of corn starch to a bit of water to make a slurry and whisk into the sauce.  Strain into a gravy boat and pass around.
 

chef lydia demonstrates her cooking skills
The Chef
DeBragga's Corporate Chef - Lydia Liebchen

 

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