Dry Aged Prime Rib Roast (Guy Fieri) Recipe

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Ingredients:

Serving

6 rib beef roast, bone in, approximately 10 to 12 lb
1 package cheesecloth, cut in half (approximately 1 yard)
1 sheet pan
1 roasting rack to fit in sheet pan
special equipment: space in back of refrigerator for up to 10 days
1 tbsp dried thyme
1 1/2 tbsp dried rosemary
4 tbsp freshly cracked tri-color pepper
1 1/2 tbsp granulated garlic
1 1/2 tbsp granulated onion
3 tbsp kosher salt
1 tbsp coriander, toasted and cracked
3 tbsp olive oil
3 carrots, washed, ends trimmed and cut into large (3-inch) chunks
2 yellow onions, peeled and quartered
2 cups water
pan drippings from roast , about 1 1/2 cups
3/4 cup red wine
2 cups beef stock
3 tbsp unsalted butter
salt and freshly cracked black pepper

Directions:

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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4468.32 Kcal (18708 kJ)
Calories from fat	3668.98 Kcal
		% Daily Value*
Total Fat	407.66g	627%
Cholesterol	907.5mg	303%
Sodium	2097.57mg	87%
Potassium	2794.77mg	59%
Total Carbs	23.26g	8%
Sugars	3.8g	15%
Dietary Fiber	3g	12%
Protein	177.43g	355%
Vitamin C	9.8mg	16%
Vitamin A	0.6mg	21%
Iron	22.9mg	127%
Calcium	175.7mg	18%

Amount Per 100 g
Calories	299.12 Kcal (1252 kJ)
Calories from fat	245.61 Kcal
		% Daily Value*
Total Fat	27.29g	627%
Cholesterol	60.75mg	303%
Sodium	140.41mg	87%
Potassium	187.09mg	59%
Total Carbs	1.56g	8%
Sugars	0.25g	15%
Dietary Fiber	0.2g	12%
Protein	11.88g	355%
Vitamin C	0.7mg	16%
Iron	1.5mg	127%
Calcium	11.8mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

122.7

Points
123

PointsPlus

Good Points

saturated fat free,
sugar free

Bad Points

High in Sodium,
High in Total Fat

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