Christmas Day, Dry-Aged Prime Rib

Christmas Day, Dry-Aged Prime Rib
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Grandmother Youree’s Christmas Day Rib Roast… updated. This easy roast cooks low and slow throughout the day. Enjoy with a nice Syrah.

Aspen Ridge, Natural, Dry-Aged, Prime Rib Roast (4-8 lbs)

  • 8 Cloves Fresh Garlic
  • 3 Tablespoons Olive Oil
  • Fresh Ground Pepper and Kosher Salt
  1. Preheat oven to 225 degrees F
  2. Bring roast to room temperature; this will take several hours.
  3. Grate garlic cloves with a microplane or use a garlic press and add the garlic to 3 Tablespoons of the olive oil.
  4. Coat roast with the olive oil and garlic mixture and then liberally coat all sides of the roast with Kosher salt and fresh ground pepper. We use ¼ cup of each.
  5. Place roast, bone side down and fat cap up, on a roasting rack in a heavy gage roasting pan.
  6. Place roast into the 225 degree oven and cook until an instant read thermometer reads 120 degrees F for medium rare, 135 degrees F for medium. This will take 3-5 hours depending on the size of the roast.
  7. Remove the roast from the oven and cover with aluminum foil to rest. Let the roast rest for at least 30 minutes.
  8. Before serving, remove the foil and return the roast to a super hot oven (525-550 degrees F) for 8-10 minutes to brown the outside.
  9. Remove the roast from the oven, carve and serve.

Serve with Shelly’s own horseradish & roasted garlic sauce:(click through to recipe)