| Level: | Easy |
| Total: | 10 days 3 hr 20 min |
| Prep: | 20 min |
| Inactive: | 10 days |
| Cook: | 3 hr |
| Yield: | 5 to 6 servings |
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
Instructions
- 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.
Reviews
The rub and au jus are out of this world. This is my 2nd Christmas Eve making it and it is a hit! I do skip the dry age part because I don’t buy the meat in time. Regardless, it is absolutely delicious!
Does the original layer of cheesecloth have to be changed? My roast has been in the refrigerator for 2 days and the cheesecloth is still very dry.
I have made this recipe 3 – 4 times now, and it always turns out perfectly & very delicious. I also use the same rub on my rib eye steaks with a little Worcestershire sauce and let it marinate for a few hours. Cook to medium rare, and it’s as tender and taste as good as any steak house steak I’ve ever had. (Just had one today in fact!)
I actually have a question. This is the first time I’ve seen a recipe for aging without the course sea salt. Why doesn’t Guy do that? I heard salt prevents any bacteria from growing. Am I wrong? In the past my prime rib roast always came out perfect. I’m hesitant to try this recipe on my $130 prime rib.
monkey
The spices combine much better when using a small coffee grinder and let them sit overnight in a small container. This an excellent recipe I’ve used multiple times and turns out outstanding every time!
Wasn’t any better than normal. Not worth the extra time and effort.
I have a question. I can’t afford a 6 lb prime rib beef roast. How long per lb do you cook it? Does the time at 500 degrees also change? Thanks
I dry aged mine for 9 days. I prepared the seasoning per the recipe. It was sooo good. It was even good cold. I’m glade I did it.
Putting meat in the fridge for days is scary. But, this is my 3rd time using this recipe for Christmas and it works. A nice benefit of using the dry age process is I go to the uncrowded grocery store many days before Christmas and take home my 4 rib rack home without the rush. Don’t have your butcher trim the roast for you. You will cut it off yourself after the dry aging. I cook it just as Guy says, 135 degrees and tent it with foil. It comes out with tender medium and medium rare slices. Perfect for us.