Ingredients
For the Salt Wipe:
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2 teaspoons kosher salt
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½ cup cold water
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1 (10 pound) bone-in prime rib roast
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1 ½ cups coarse sea salt, or as needed
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½ cup Himalayan pink salt, or as needed
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kosher salt to taste
Directions
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Dissolve kosher salt in water and use it to wipe down the prime rib. Pour enough sea salt over a rimmed sheet pan to cover it completely; sprinkle pink salt on top. Place a roasting rack over the salt. Place prime rib on the rack and refrigerate at 34 to 38 degrees F (1 to 3 degrees C), uncovered, 30 to 40 days.
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Remove prime rib from the fridge. Trim off fat as needed. Transfer the rack into a roasting pan and place prime rib on top. Spray the surface with water and season generously with kosher salt. Refrigerate 24 to 48 hours to let meat absorb salt.
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Remove prime rib from fridge and cover loosely with aluminum foil. Let warm up slightly, 1 1/2 to 2 hours.
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Preheat oven to 500 degrees F (260 degrees C). Insert a probe thermometer into the prime rib.
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Roast in the preheated oven for 20 minutes. Reduce temperature to 300° F (150° C). Bake for about 90 minutes, or until desired doneness is reached, 125° F (52° C) for rare, 130° F (54° C) for medium-rare, or 135° F (57° C) for medium. Let rest for 30 minutes before slicing.
Chef's Notes
Make sure to use only bone-in prime rib. Optional: before trimming, cut off a slice of meat and pan-fry to desired doneness to determine how much fat you want to trim.
You can attach a probe thermometer to the refrigerator to ensure the temperature is stable. A fan fridge would also help.
Feel free to not insert your probe thermometer until the 300-degree bake if your thermometer can't take the high heat.
Save the rendered beef fat for this authentic Yorkshire pudding recipe.
Editor's Note:
Nutrition data for this recipe includes the full amount of salt used for dry-aging. The actual amount of salt consumed will vary.
Nutrition Facts (per serving)
422 | Calories |
37g | Fat |
21g | Protein |
Nutrition Facts | |
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Servings Per Recipe 20 | |
Calories 422 | |
% Daily Value * | |
Total Fat 37g | 47% |
Saturated Fat 16g | 78% |
Cholesterol 85mg | 28% |
Sodium 11191mg | 487% |
Protein 21g | 43% |
Calcium 20mg | 2% |
Iron 27mg | 151% |
Potassium 307mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.