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Dry Aged Prime Rib is out-of-this-world delicious; by dry aging prime rib, it becomes more tender and the flavors begin to intensify. Once you try it, you won’t want to cook prime rib any other way! Think it’s difficult? Think again! You can dry age prime rib right in your refrigerator with little effort.
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Dry Aging Prime Rib
There is nothing more satisfying than admiring your prime rib as it dry ages in the refrigerator, knowing you’ll have the most beautiful prime rib roast when it’s ready to cook. I love dry aging prime rib to use for all of my prime rib recipes, from roasting, to smoking, grilling, sous vide, air frying, and even pressure cooking prime rib.
Dry-aged prime rib is such a special meal that makes an impressive centerpiece. It is so worth the effort and time! If you’re reading this thinking you can’t possibly dry-age prime rib at home, trust me: you can.
If you’re thinking about dry aging prime rib this holiday season, make sure to plan ahead! The dry aging magic can take between 10-20 days, but the wait is so rewarding when you’re left with the most fork-tender rib roast you’ve ever eaten. Knowing it’s all thanks to your effort makes it that much more delicious!
Everyone will ask you for seconds. My family always does! Once you try dry aging beef, you’ll fall in love with the process, I know it.
What is Dry Aging?
Dry aging prime rib is a method of tenderizing the beef by allowing the roast to sit in a controlled refrigerated environment for a week or longer. During the aging process, the proteins from the beef will break down, making it more tender and flavorful.
Prime Rib Dry Aged Ingredients
- Prime rib roast: You can use boneless or bone-in rib roast.
- Soy sauce: Soy sauce soaks into the surface of the meat, adding an intense umami flavor and beautiful dark crust.
- Salt: Salt is the key to the entire process! You’ll want a quality, flaky salt. The larger crystals not only bind better to the meat, but taste better, too.
- Pepper: Peppering the roast before cooking it not only helps the flavor soak in, but it allows the pepper to toast beautifully when you cook it, adding an extra dimension of flavor.
How to Dry Age Beef
- Carefully place your prime rib roast on a roasting pan. Pat roast dry all over with a paper towel.
- Using a basting brush, brush the roast with soy sauce. Completely cover all sides of the roast.
- Generously coat all sides of your roast with salt and pepper.
- Place your prime rib in your fridge, uncovered, and allow it to dry age for 10-20 days.
- Once dry aged, you’ll notice your prime rib getting darker in color and dry-looking. Remove the prime rib from the refrigerator and allow it to rest for 30 minutes before cooking.
Dry Aging Prime Rib Expert Tips
- Buying a prime rib with rib bones attached provides better moisture and flavor for your roast during dry aging.
- Your prime rib doesn’t need to be tied for dry aging, but it should be tied before cooking.
- Dry aging requires a good amount of space in your refrigerator, make sure to clear some room ahead of time!
- It may be helpful to place a fresh box of baking soda near your roast in the fridge to help deodorize it. It won’t smell spoiled, but it has an intense beefy scent.
Dry Aged Prime Rib FAQ
Dry-aged beef is more tender and has a richer flavor than beef that has not been dry-aged. One of the first things you will notice about dry-aged prime rib is how tender the roast is – you can cut it with a fork. You’ll also notice the rich and dense taste of beef with a subtle umami flavor that you can only get through dry aging.
Although it might seem scary at first to place a whole prime rib at the back of your refrigerator, it won’t spoil thanks to the cool temperature and low humidity. Moisture contributes to meat spoiling, so by keeping it in a dry, cool place at the back of the fridge, you’re able to dry age it safely as the moisture is drawn out of the meat.
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Recipe
Dry Aged Prime Rib
Equipment
- space in your fridge
Ingredients
- 1 large prime rib roast
- ½ cup soy sauce
- salt to taste
- pepper to taste
Instructions
- Carefully place your prime rib roast on a roasting pan. Pat roast dry all over with a paper towel.1 large prime rib roast
- Using a basting brush, brush the roast with soy sauce. Completely cover all sides of the roast.½ cup soy sauce
- Generously coat all sides of your roast with salt and pepper.salt, pepper
- Place your prime rib in your fridge, uncovered, and allow it to dry age for 10-20 days.
- Once dry aged, you'll notice your prime rib getting darker in color and dry-looking. Remove the prime rib from the refrigerator and allow it to rest for 30 minutes before cooking.
Video
Notes
- Buying a prime rib with rib bones attached provides better moisture and flavor for your roast during dry aging.
- Your prime rib doesn’t need to be tied for dry aging, but it should be tied before cooking.
- Dry aging requires a good amount of space in your refrigerator, make sure to clear some room ahead of time!
- It may be helpful to place a fresh box of baking soda near your roast in the fridge to help deodorize it.
Bob says
Sounds delish, does the soy prevent spoilage or does the salt?
Em Beitel says
Hi Bob! It is super delicious! The trick is in the setup itself – with the wire rack over the baking dish. It allows cold air to perfectly circulate the meat, which is what dry ages it. The salt and soy do help because sodium helps draw out the moisture, though. I always place mine at the back of the refrigerator where it’s coldest. Thank you for your comment!
Darleen says
I buy prime rib roasts when they are on special. Then I freeze them and cook them as I need them. My question is, do I age the roast and then freeze it or do I freeze it first and then age it.
Isabel Laessig says
Hi Darleen! You can do either, but I would recommend freezing after dry aging.
Robin says
Can I dry age it for only 7 days? I’m buying a prime rib roast tomorrow and Christmas is in 7 days…
Isabel Laessig says
Hi Robin! Generally, 7 days won’t be enough to really taste the effects of dry aging. You absolutely can, but it may not make as much of a difference in that amount of time. Enjoy, and thank you for your question!
ellen says
Can I omit the soy sauce?
Isabel Laessig says
Hi Ellen! I would recommend using a substitute, like a soy-free soy sauce or Worcestershire sauce.
Isabel Laessig says
Hi Ellen! Yes, you can omit the soy sauce! But, you will need to increase the amount of salt used. Enjoy!