A Dry Aged Prime Rib Roast is the epitome of indulgence, offering a rich, intense flavor and melt-in-your-mouth tenderness. The dry aging process enhances the beef’s natural flavors, creating a deep, robust taste that’s perfect for special occasions or holiday feasts. Slow-roasted to perfection, the prime rib develops a beautiful crust while staying juicy and flavorful inside. Serve this masterpiece with au jus, horseradish sauce, or your favorite sides for an unforgettable dining experience.
Ingredients:
- 1 (6-8 lb) bone-in dry-aged prime rib roast
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tbsp Dijon mustard (optional)
- 1 cup beef broth (for roasting)
Instructions:
- Preheat the oven: Set your oven to 450°F (230°C).
- Prepare the roast: Pat the dry-aged prime rib roast dry with paper towels. In a small bowl, mix together olive oil, garlic, rosemary, thyme, salt, pepper, and Dijon mustard (if using). Rub the mixture generously all over the roast.
- Roast at high heat: Place the roast bone-side down in a roasting pan with a rack. Roast in the preheated oven for 20-30 minutes to develop a golden-brown crust.
- Slow roast: Reduce the oven temperature to 325°F (165°C). Add the beef broth to the bottom of the pan and continue roasting for an additional 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare. Adjust cooking time for your preferred doneness.
- Rest the roast: Remove the roast from the oven and let it rest for 15-20 minutes, tented loosely with foil, to allow the juices to redistribute.
- Serve: Slice the roast between the bones for serving and present with au jus or horseradish sauce.
This Dry Aged Prime Rib Roast is a luxurious, show-stopping dish that’s sure to impress your guests and make any occasion feel extra special!
