Dry-Aged Standing Rib Roast | Roasted Prime Rib with Hollandaise

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

standing rib roast

💰Cheaper: chuck roast

Chuck roast is less expensive but may not have the same flavor.

Rinse the standing rib roast and dry it off thoroughly with paper towels.

Wrap the roast in cheesecloth and place it on a rack-lined sheet tray in the fridge for dry aging.

After 24 hours, change out the first layer of cheesecloth to continue the dry aging process.

Let the roast dry age in the fridge for another 5 to 7 days.

Unwrap the roast from the cheesecloth and trim off any oxidized parts without cutting too deep into the meat.

Season the roast generously with prime time butcher's blend seasoning, ensuring it sticks to the surface.

Let the roast sit at room temperature while preheating the oven to 450°F (232°C).

Place the roast bone-side down in a roasting pan and insert a meat probe to monitor the temperature.

Roast in the preheated oven for 20 minutes to caramelize the outside.

Reduce the oven temperature to 350°F (177°C) and continue roasting until desired doneness is reached.

While the roast is cooking, prepare hollandaise sauce by blending egg yolks, lemon juice, and white wine vinegar until slightly changed in color.

Slowly stream in melted whole butter while blending to emulsify the sauce.

Transfer the hollandaise sauce to a bowl and season with Notorious Pig seasoning and adjust acidity with lemon if needed.

Let the roast rest for 20-25 minutes after cooking before carving.

Remove the bones from the roast carefully, saving them for stock if desired.

Slice the boneless prime rib roast into half-inch to three-quarters of an inch slices and serve with hollandaise sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens