"Dry Aged" Prime Rib & Salt Water Potatoes I Richard Blais

prime rib roast

💰Cheaper: chuck roast

Chuck roast is more affordable but less tender.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive for roasting.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Margarine is a cheaper option for fat.

red wine

💰Cheaper: beef broth

Beef broth can add flavor without alcohol.

Start by making the seasoning mixture for the prime rib roast using morton coarse sea salt, worcestershire powder, and blue cheese.

Let the prime rib roast come to room temperature before starting the seasoning process.

Mash the blue cheese with the worcestershire powder and morton coarse sea salt to create a paste.

Rub the blue cheese paste all over the standing prime rib roast and wrap it up to let it sit in the fridge overnight.

Prepare the final seasoning mix with powdered mustard, powdered garlic, brown sugar, onion powder, black pepper, and more morton coarse sea salt.

Remove the blue cheese paste from the rib roast after it has marinated overnight.

Season the rib roast with the final seasoning mix, ensuring an even layer is applied.

Preheat the oven to 325°F (163°C) and place the rib roast in the oven to cook for about 4 hours.

After cooking, let the roast rest for 15-20 minutes to retain its juices before slicing.

While the roast is resting, prepare the potatoes by covering them with cold water in a pan and adding about 1 cup of morton fine sea salt.

Cook the potatoes in the salted water until the water evaporates, leaving the potatoes dusted with salt.

Slice the rested prime rib roast and serve it alongside the sea salted potatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens