Dry Aged Prime Rib Roast with Au Jus

This recipe delivers an impressive, flavorful prime rib roast with a rich, homemade au jus. The dry-ageing process enhances the meat’s tenderness and flavour, while the seasoning and slow roasting create a crispy exterior and juicy interior.

Ingredients

For the Roast:

• 6-rib beef roast, bone-in (about 10 to 12 pounds)
• 1 package cheesecloth (cut in half, about 1 yard)
• 1 sheet pan
• 1 roasting rack (fits in the sheet pan)
• 3 carrots (trimmed and cut into 3-inch chunks)
• 2 yellow onions (peeled and quartered)
• 2 cups water

For the Seasoning Mix:

• 1 tablespoon dried thyme
• 1 1/2 tablespoons dried rosemary
• 4 tablespoons freshly cracked tri-color pepper
• 1 1/2 tablespoons granulated garlic
• 1 1/2 tablespoons granulated onion
• 3 tablespoons kosher salt
• 1 tablespoon coriander (toasted and cracked)
• 3 tablespoons olive oil

For the Au Jus:

• Pan drippings (about 1 1/2 cups)
• 3/4 cup red wine
• 2 cups beef stock
• 3 tablespoons unsalted butter
• Salt and freshly cracked black pepper

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Directions

Dry-Age the Roast:

1. Remove the roast from its packaging and rinse thoroughly. Pat it completely dry.
2. Wrap the roast in three layers of cheesecloth and place it on a rack set over a sheet pan, fat side up.
3. Put it in the back of the refrigerator for 24 hours. Afterwards, unwrap and rewrap with fresh cheesecloth.
4. Let it sit undisturbed in the refrigerator for 6 to 9 days.

Prepare the Roast:

1. Take the roast out of the fridge and remove the cheesecloth. Trim off the fat, ends, and any discoloured areas.
2. Preheat the oven to 500°F (260°C).
3. In a medium bowl, mix together the thyme, rosemary, pepper, garlic, onion, salt, and coriander.
4. Rub the roast with olive oil, then coat it generously with the seasoning mixture.
5. Let the roast sit for 20-30 minutes while you prepare the vegetables.

Roast the Meat:

1. Place the carrots and onions in the roasting pan to create a vegetable bed, then pour in 2 cups of water. This will keep the meat moist and provide liquid for the au jus.
2. Set the roast on the rack atop the vegetables, and place it in the preheated oven.
3. Roast at 450°F (230°C) for 40 minutes, then reduce the oven temperature to 275°F (135°C) and continue roasting for 2 more hours, or until the internal temperature reaches 135°F for medium-rare.
4. Remove the roast from the oven, tent it loosely with foil, and let it rest for 15 minutes.

Make the Au Jus:

1. Strain the drippings from the roasting pan and skim off the fat.
2. Set the roasting pan over medium-high heat on the stove and add the reserved drippings, stirring to deglaze the pan.
3. Add the red wine and beef stock, bring it to a boil, and let it reduce by about one-third (about 5 minutes).
4. Turn off the heat, stir in the butter, and season with salt and pepper to taste.
5. Strain the sauce into a serving dish and enjoy with the roast.

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This dry-aged prime rib, combined with a rich and savory au jus, makes for an unforgettable centerpiece at any dinner table. The process is well worth the time, and the result is a tender, flavorful roast!