Dry Aged Beef at Home - Prime Rib Roast with UMAi Dry

prime rib roast

🥗Healthier: sirloin roast

💰Cheaper: chuck roast

Sirloin is leaner, while chuck is more economical.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers heart-healthy fats.

red wine

🥗Healthier: beef broth

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more accessible and last longer.

Preheat the oven to 450°F (232°C).

Season the prime rib roast generously with salt and black pepper on all sides.

Rub minced garlic and chopped fresh herbs over the roast.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Sear the roast on all sides until browned, about 3-4 minutes per side.

Transfer the roast to a roasting pan, bone side down.

Add chopped onions, carrots, and celery around the roast in the pan.

Pour beef broth and red wine into the pan, ensuring it covers the vegetables.

Insert a meat thermometer into the thickest part of the roast.

Roast in the preheated oven for 20 minutes, then reduce the temperature to 325°F (163°C).

Continue roasting until the internal temperature reaches 130°F (54°C) for medium-rare, about 1.5-2 hours.

Remove the roast from the oven and let it rest for 20-30 minutes before carving.

Serve with pan juices and roasted vegetables.

Cooking Techniques

Equipment Needed

Spice Level: