Perfect Dry-Aged Prime Rib Roast

If you’re looking for a showstopping dish to serve at a holiday gathering or special dinner, a dry aged prime rib roast is hard to beat. With a deeply developed flavor from days of careful aging and a rich red wine au jus, this roast is both elegant and indulgent.

Ingredients

Au Jus

• 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

Instructions

Step 1: Dry Age the Roast

1. Rinse the roast well and pat completely dry.

2. Wrap with three layers of cheesecloth and place on a rack over a sheet pan, fat side up, in the back of your refrigerator.

3. After 24 hours, replace the cheesecloth with a fresh wrap.

4. Return to the refrigerator and allow to age undisturbed for 6 to 9 days.

Step 2: Prepare for Roasting

1. Remove the roast from the refrigerator. Discard the cheesecloth, trim away fat, ends, and any discolored portions.

2. Preheat oven to 500°F.

Step 3: Season the Roast

1. Mix your preferred spice blend, crushing larger spices with a mortar and pestle for a uniform texture.

2. Rub the roast with olive oil, then generously apply the seasoning mixture.

3. Let rest for 20–30 minutes.

Step 4: Roast the Meat

1. Arrange chopped vegetables in the roasting pan to create a bed for the roast. Add water to the pan (this will later form the base of the au jus).

2. Place the roast on the vegetables and cook at 450°F for 40 minutes.

3. Reduce oven temperature to 275°F and continue roasting for about 2 hours, or until the internal temperature reaches 135°F (for medium-rare).

4. Remove from the oven, tent loosely with foil, and rest for 15 minutes.

Step 5: Make the Au Jus

1. Strain the pan drippings and skim off excess fat.

2. Place the roasting pan across two burners over medium-high heat.

3. Add the drippings back in, deglaze with wine, and stir in beef stock.

4. Boil steadily until reduced by one-third (about 5 minutes).

5. Remove from heat, whisk in butter, and season to taste with salt and pepper.

6. Strain again into a serving vessel.

Serving Tip

Slice the prime rib and serve alongside the rich, savory au jus. Pair with roasted vegetables, mashed potatoes, or a simple green salad for a balanced meal.

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