Dry-Aged Prime Rib
This prime rib spends 3 days uncovered-style in the refrigerator on paper towels, which dries the surface and concentrates the beef flavor before it ever sees heat. The oven work is a two-stage method: a long, gentle bake at 200°F, then a short blast at 500°F to build a dark crust. A probe thermometer tells you when each stage ends, so there is no guessing.
Instructions
Line a perforated box that has a lid with paper towels and set the roast inside. Cover it and refrigerate for 3 days, replacing the towels halfway through.
After the aging time, check the roast and trim off any leathery spots. Rub the whole roast with canola oil, then shake on the prime rib seasoning generously and pat it down lightly so it sticks.
Insert an oven-safe probe thermometer into the roast. Bake at 200°F until the internal temperature reaches 118°F.
Take the roast out and raise the oven to 500°F. Return the roast to the oven and bake until the internal temperature reaches 135°F.
Remove the roast and let it rest for 10 minutes before serving.
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