Prime beef is top grade due to its high level of marbling that makes the meat rich and tender. As to be expected, with a higher grade of beef, there is a higher cost. Prime beef is produced from young and well fed cattle and often only found in high end restaurants.
In this article we are going to be discussing the dry aging process of prime beef as well as our favourite way to cook this delicious cut of beef.
Dry Aging Prime Beef
The first thing to know when dry aging a sub-primal bone in rib roast, you have two options. One option is to remove the pellicle and cut the rub roast into steaks. The other option is to cook the entire rib roast in one piece to serve to a large crowd with family friends.
Dry aging prime beef yourself is a cost effective way to produce the highest quality beef you can imagine. The combination of the top grade beef and the remarkable depth of flavour you can achieve through dry aging is a premium experience that in a restaurant would be costly. If you decide to dry age the meat yourself however, you can cut back on costs somewhat.
The good news is that all you need is a refrigerator, what’s more is that for the real hardcore carnivores out there, you can now get specially designed dry age fridges. Here at Steak Locker we produce a range of dry age refrigerators suitable for home or commercial use. The result of using our meat aging fridge is that you get to experience the delicious taste of dry aged produce in your own home.
Dry Aged Prime Beef Recipe
Prime cut of beef
In order to correctly prepare the rib roast, you will want the bones cut away from the muscle in one piece and then tied with kitchen twine back into place. If you are not familiar with cutting your beef your favourite butcher will be able to assist in preparing the prime beef cut.
It will take approximately 3-5 hours for this roast to come to room temperature and it’s best to add the salt at this time in order to give it time to penetrate and add flavor. By allowing the roast to come to room temperature will allow for a more even cooking.
Preheat the oven to 500°F, place the rib roast into a large roasting pan and add freshly ground pepper to all sides.
Place the roasting pan in the pre-heated oven for 15 minutes to allow it to brown on all sides.
Reduce the oven temperature to 325°F. To figure out the total cooking time, allow about 11-12 minutes per pound for rare and 13-15 minutes per pound for medium rare. It’s best to use an instant read thermometer until it registers 115°F for rare or 120°-130°F for medium.
It’s important to allow the rib roast to rest for at least a half hour to allow the juices to redistribute within the roast. To keep the roast warm during the resting period, it’s best to tent it with aluminum foil.
Finally, it’s time to cut away the kitchen twine, remove the bones, slice the Prime Rib Roast and ENJOY!