Dry Aged "Prime" Prime Rib

By • July 20, 2010 • 0 Comments

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Author Notes: We have been lucky to have a local vendor dry age prime rib of us. The tenderness and flavor make this very popular!Chef Tom Minchella

Serves 10-12

  • 1 7 bone Prime rib, dry aged
  • 1 cup kosher salt
  • 1/4 cup Cracked black pepper
  • 2 tablespoons Olive oil
  • 2 tablespoons Chopped fresh thyme
  1. Let rib come to room temperature. Rub with olive oil and spread with kosher salt, black pepper and thyme. Preheat oven to 500 degrees, place rib in oven and turn down temperature to 275 degrees and cook for 2 hours or until internal temperature 105 degrees. Let rest for 20 minutes.
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