Dry Aged Prime Rib

Learn how to make Dry Aged Prime Rib! During the dry-aged process, your prime rib will become more tender and the flavors will intensify.

Course Main Course

Cuisine American

Keyword dry aged prime rib, dry aging, how to dry age beef, prime rib dry aged

Prep Time 10

Dry Aging 15

Total Time 15 10

Servings servings

Calories 1023kcal

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.

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.