Dry Aged Prime Rib Roast

Serving: Serve the dry-aged prime rib roast with roasted vegetables, mashed potatoes, or a rich gravy. It pairs beautifully with a glass of red wine like Cabernet Sauvignon.

Storage: Leftovers can be stored in the refrigerator for up to 3 days. To reheat, slice the roast and warm it gently in the oven or on a stovetop.

Variations:
Herb Butter: Before roasting, rub the roast with a compound butter made with fresh herbs like parsley, rosemary, and thyme for an extra rich flavor.

Smoked Prime Rib: For a smoky flavor, try cooking the prime rib on a smoker instead of roasting it in the oven.

FAQ:
How long should I cook the prime rib?
Cooking times can vary based on the size of the roast and the desired doneness. A 4-5 pound prime rib roast typically takes 1.5-2 hours at 325°F for medium-rare. Always use a meat thermometer for accuracy.

Can I use a boneless prime rib instead?
Yes, you can use boneless prime rib, but the cooking time may be slightly shorter. The bone helps with even cooking, so boneless cuts can cook a bit faster.

Enjoy your perfectly cooked dry-aged prime rib roast!