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Dry-Aged Prime Rib
Dry-Aged Prime Rib
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Prep Time:
30 minutes
Cook Time:
110 minutes
Total Time:
26992 minutes
Achieve perfectly juicy prime rib at home with Chef John's expert dry-aging tips from his 42-day experiment.
Ingredients:
  • 2 teaspoons kosher salt
  • 0.5 cup cold water
  • 1 (10 pound) bone-in prime rib roast
  • 1.5 cups coarse sea salt, or as needed
  • 0.5 cup Himalayan pink salt, or as needed
  • kosher salt to taste
Instructions:
  • First, dissolve kosher salt in water and use it to cleanse the prime rib. Next, cover a rimmed sheet pan entirely with sea salt and sprinkle pink salt on top. Place a roasting rack over the salt, then position the prime rib on the rack and refrigerate, uncovered, at 34 to 38 degrees F (1 to 3 degrees C) for 30 to 40 days.
  • 1. Take the prime rib out of the fridge and trim off any excess fat. Place the rack in a roasting pan and put the prime rib on top. Lightly mist with water and generously season with kosher salt. Refrigerate for 24 to 48 hours to enhance flavor.
  • Take the prime rib out of the refrigerator and gently cover it with aluminum foil. Allow it to come to room temperature for about 1 1/2 to 2 hours.
  • Preheat your oven to a sizzling 500 degrees F (260 degrees C) and carefully insert a probe thermometer into the prime rib.
  • Roast in the preheated oven for 20 minutes, then continue baking at 300° F (150° C) for 90 minutes, until reaching your desired doneness (125°F (52°C) for rare, 130°F (54°C) for medium-rare, or 135°F (57°C) for medium). Rest for 30 minutes before slicing.

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