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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 will have the most beautiful prime rib roast when it’s ready to cook.
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 and thinking you can’t possibly dry-age prime rib yourself, trust me: you can. It’s easier than you might think!
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
- soy sauce
- salt
- pepper
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.
How to Cook Prime Rib
There are so many ways to cook prime rib once it is aged. Here are some of my favorites:
- Slow Roasted Prime Rib
- Instant Pot Prime Rib
- Air Fryer Prime Rib
- Boneless Prime Rib Recipe
- Smoked Standing Rib Roast
- Sous Vide Prime Rib
- Grilled Prime Rib
Try pairing prime rib with Horseradish Sauce!
Dry Aging Prime Rib 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.
Dry Aged Prime Rib FAQs
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
- Roasting pan
- Basting brush
- space in your fridge
See our Cooking Conversions Chart for help converting measurements!
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.Âsalt, 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!