Guy Fieri Aged Prime Rib Recipe

If you’re curious about mastering Guy Fieri’s aged prime rib recipe, I’m going to give you all the shortcuts!

This dish combines the indulgence of high-quality beef with irresistible flavors, thanks to the integration of simple yet robust ingredients like garlic and olive oil.

I’ve always been into this recipe because it brings a perfect blend of tenderness and richness. I always say it turns any meal into a special occasion!

Let’s go!

How to Make Guy Fieri Aged Prime Rib

Ingredients

• 1 10 lb Beef Rib Roast (Bone-In)
• 1 package Cheesecloth (1 yard)
• 1 tbsp Dried Thyme
• 1 1/2 tbsp Dried Rosemary
• 4 tbsp Tri-color Pepper (freshly cracked)
• 1 1/2 tbsp Granulated Garlic
• 1 1/2 tbsp Granulated Onion
• 3 tbsp Kosher Salt
• 1 tbsp Coriander (toasted and cracked)
• 3 tbsp Olive Oil
• 3 Carrots (cut into 3-inch chunks)
• 2 Yellow Onions (quartered)
• 2 cups Water

Step-by-Step Instructions

Step 1:

Remove the roast from all packaging and give it a good rinse.

Pat it completely dry with paper towels.

Wrap the roast in three layers of cheesecloth to help with the aging process.

Step 2:

Place the wrapped roast on a rack set on a sheet pan.

Make sure the fat side is facing up as it ages in the back of the refrigerator.

Leave it undisturbed for about 10 days to allow flavors to fully develop.

Step 3:

When you’re ready to cook, preheat your oven to 450°F.

Mix thyme, rosemary, pepper, garlic, onion, salt, and coriander with olive oil to make a flavorful herb rub.

Use your hands to coat the roast evenly.

Step 4:

Arrange the carrots and onions in your roasting pan.

Position the herb-coated roast on top of the vegetables.

Pour the water into the pan to keep the roast moist as it cooks.

Step 5:

Roast at 450°F for roughly 20 minutes to create a crispy crust.

Then lower the oven temperature to 325°F and continue cooking until desired doneness is reached.

Let the meat rest before carving to let the juices redistribute.

Tips and Tricks for Making This Recipe

Aging Time:

Aging the prime rib for the full 10 days enriches its flavor, so don’t rush this process!

Be patient and give the magic of flavor time to unfold.

Perfect Roast:

Use an oven thermometer to maintain accurate temperature control, ensuring the roast cooks evenly without unexpected surprises.

Accurate heat is important!

Resting Period:

Let the prime rib rest for at least 15-20 minutes after cooking to allow the juices to settle back into the meat.

This simple step enhances the juiciness of your roast.

Adjust Seasoning:

Feel free to adjust the seasoning quantities to your preference.

Garlic enthusiasts might add extra for a stronger flavor punch.

Roasting Tip:

If you love a crispy crust, finish with a quick broil for 2-3 minutes before resting.

This will give your prime rib an irresistible texture on top!

What to Serve with Guy Fieri Aged Prime Rib Recipe

When you’re serving Guy Fieri’s aged prime rib, you want sides that complement and enhance the rich flavors of the meat.

Garlic Mashed Potatoes

You can’t go wrong with creamy garlic mashed potatoes.

The smooth texture and buttery taste make them a classic companion for prime rib.

Add a hint of roasted garlic to give it an extra punch.

Grilled Asparagus

Grilled asparagus brings a fresh, slightly charred flavor that pairs wonderfully with the savory roast.

A squeeze of lemon adds a bright note to balance the richness of the meat.

Sprinkle a bit of parmesan for an added touch of flavor.

Truffle Mac and Cheese

Truffle mac and cheese might sound fancy, but it provides a creamy indulgence and unique aroma that works well with prime rib.

Make sure it’s extra cheesy to satisfy those who love comfort food with a twist.

Roasted Brussel Sprouts with Bacon

Roasted Brussels sprouts with crispy bacon are always a hit.

The slight bitterness of the sprouts combined with the salty crunch of bacon complements the juicy prime rib.

A little drizzle of balsamic glaze can bring it all together.

Parmesan Herb Popovers

Parmesan herb popovers offer a wonderful, airy bread option that can soak up all the juices from your prime rib.

They have a crusty exterior and soft interior, making them a delightful addition to your dinner table.

Variations and Substitutions

Experimenting with variations and substitutions can bring a personal touch to Guy Fieri’s aged prime rib recipe.

Trying different herbs and spices can dramatically change the flavor profile of your roast.

Consider using a blend of smoked paprika, cumin, and coriander to add a smoky depth.

Meat Substitutes

If you’re looking to switch up the meat, boneless beef rib roast works well.

This cut offers a similar tenderness, ensuring you don’t lose out on the juicy finish.

Herb Options

Fresh rosemary and thyme are always classics, but you could easily swap in sage or oregano.

These herbs pair beautifully with garlic to create a robust and aromatic crust.

Cooking Method

Smoking isn’t the only way to cook this prime rib; you can also try a slow roast in the oven.

Keep the temperature low to allow for even cooking and rich flavors to develop.

Sauce Alternatives

You might love a simple horseradish sauce as an accompaniment instead of the brown butter garlic sauce.

This adds a bit of heat and tang, balancing the rich meat flavors beautifully.

How to Store Leftover Guy Fieri Aged Prime Rib Recipe

To enjoy your leftover prime rib later, proper storage is key.

You might be wondering how best to store that delicious cut for another day, so let’s dive into it!

First, allow the prime rib to cool completely at room temperature, but never leave it out for more than two hours.

Using a sharp knife, slice the leftover meat to make it easier to store and later enjoy as quick meals.

Use Airtight Containers

Place the cooled slices into airtight containers or wrap them tightly in aluminum foil or plastic wrap.

This helps lock in those fantastic flavors.

Store in the Refrigerator

Once wrapped, transfer the meat to the refrigerator.

Store it for up to three days to keep it fresh and ready to wow you all over again!

Freezing for Extended Storage

If you don’t plan to eat the leftovers immediately, freezing is a great option.

Wrap them tightly and place in a freezer-safe bag.

This way, your prime rib can be stored for up to three months.

Common Mistakes to Avoid

Starting with a Cold Roast

A cold prime rib takes longer to cook, leading to uneven cooking.
Always bring the meat to room temperature before roasting for the best results.

Searing at the Start

If you sear the meat at the beginning, it can prevent the roast from cooking evenly.
Instead, try reverse searing by finishing with high heat for a beautiful, effective crust.

Over-Relying on the Clock

Using time alone to judge the doneness is risky.
Instead, trust your meat thermometer for precision in achieving that medium-rare magic.