Dry-Aged Smoked Prime Rib
16 hrs 30 mins - Prep 14 hrs / Cook 2 hrs 30 mins
Intermediate
Our Dry-Aged Smoked Prime Rib is dry brined, smoked and reverse-seared for the best prime rib you’ve ever tasted. It has a crisp caramelized crust and a robust pink center with concentrated umami flavor for great depth of flavor.
About the cut: Available online from specialty meat providers and local butcher shops, dry-aged prime rib is aged from 28 to 50 days and as long as 100 days. The longer beef is dry-aged, the more pronounced the flavor.
Learn how to dry-age beef to tenderize and intensify the natural flavor of your beef dishes.
6-8 Servings
Ingredients
Dry Brine
- 1 tablespoon coarse sea salt
- 1/2 tablespoon coarse ground black pepper
- 1/2 tablespoon crushed green peppercorns
- 1 teaspoon crushed dried shallot
- 1/2 teaspoon granulated garlic
Prime Rib Roast
- 4-pound dry-aged, boneless ribeye roast
- 2 tablespoons peanut oil
- 3 cups beef stock, divided
- handful pecan wood chunks
- coarse sea salt to taste
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