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Dry Aged Super Chunk Rosemary Prime Rib

Dry Aged Super Chunk Rosemary Prime Rib

  • 4.5 lbs.standing rib roast, 2 ribs
  • 1 Tbsp Sauce Goddess Original Super Chunk Spice Rub
  • 1 tsp rosemary, ground into a spice
  • 1 Tbsp thyme leaves
  • 1 Tbsp black peppercorns
  • 1 Tbsp olive oil (canola oil works okay too)
  • 1 can low sodium beef broth

    ONE WEEK Prep Time
  1. This process begins 1 WEEK before you cook the prime rib. These 3 steps can be done at the same time.
  2. Remove rib roast from packaging and wipe dry. Place on a small roasting rack and on a pan. Cover with a dry towel, allowing plenty of air space around the meat. Leave in refrigerator for 1 week. Flip the roast over and change the towel once or twice as needed. There may be a small amount of liquid in the pan. The meat will look grey and dry if this is done properly.
  3. Combine rosemary, black pepper and thyme in a spice grinder (a clean coffee grinder will do or even a blender if it’s all you have). Pulse briefly to combine and grind the rosemary a bit finer. Mix spice blend with Original Super Chunk. This creates a low salt, herb heavy spice rub for the prime rib.
    Cook Day
  1. Preheat oven to 400 degrees.
  2. Trim the entire surface of the rib roast. This will remove the grey look and give you a fresh surface to rub.
  3. Lightly cover the meat with oil. Rub all over with spice rub blend. Place on a rack and bake for 20 minutes at 400. This will form a crust.
  4. Reduce oven temp to 250 and bake for 30 minutes or until the temp is 140. Let rest for 30-40 minutes.
  5. Deglaze pan with 1 can of beef broth and serve au jus with ribs.

- Cook Time: 2 hours ; Yield: 4 servings

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