Guy Fieri Aged Prime Rib Recipe
If you're curious about mastering Guy Fieri's aged prime rib recipe, you're in for a treat! 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 adore this recipe because it brings a perfect blend of tenderness and richness, turning any meal into a special occasion.
Servings: 8
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.