Herbs de Provence Rub – Ingredients (per 5 pounds of beef):
o ½ cup olive oil
o ½ cup Herbs de Provence
o 2 teaspoons kosher salt
o 1 teaspoon garlic powder
o 1 teaspoon fresh ground peppercorn, or to taste
o ½ teaspoon onion powder
o ½ teaspoon brown sugar
o ½ teaspoon cayenne pepper
Dry-Aged & Herb-Encrusted Bone-in Prime Rib Roast – Ingredients:
o 1 prime rib roast, 4-7 ribs, rinsed & patted dry with paper towel
o Herbs de Provence Rub, see recipe above
o Roasting Pan Aromatics:
o 2-3 stalks celery, chopped
o 2-3 large carrots, chopped
o 1 large red onion, sliced
o 4-6 garlic cloves, smashed
o 1 large apple, chopped
o Sprigs of rosemary & thyme
o Roasting Liquids:
o 3 cups beef stock, low or no-sodium
o 1 cup red wine
o Kosher salt and fresh ground peppercorn, to taste
o Parsley, to garnish
Pat the roast completely dry, then wrap entirely in 2-3 layers of cheese cloth (or paper towel). Place wrapped steak over drip pan lined with wire rack. Set pan on bottom shelf of refrigerator for 7-21 days. Rotate & flip meat daily, changing cloth wrapping every 3-4 days (change paper towel daily). When dry aging complete, trim the beef’s fat cap & face of the steak, removing hardened exterior layer.
Prepping the Prime Rib:
•Unwrap meat & place on a cutting board. Slide kitchen twine under the meat rack, parallel to rib bones – Both in between each rib & on either end of the roast. Pull loose twine ends together firmly & tie knot. Rub a liberal degree of herb mixture into entire surface of the roast.
•Up to 2 hours before roasting, remove prime rib from the refrigerator. Wrap the meat in plastic & set on counter, allowing the rack to uniformly rise to room temperature.
•Meanwhile, preheat oven to 500F.
Roasting the Roast:
•In pan bottom place aromatics & pour roasting liquids.
• Stage One – Sear: Place prime rib (fat cap up) in roasting pan lined with rack. Encrust exterior at 500F.
•3 Rib Rack: Roast 30 Minutes | 5 Rib Rack: Roast 35 Minutes | 7 Rib Rack: Roast 45 Minutes
•Stage Two – Rest: Remove pan from oven & rest 30 minutes at room temperature.
•Stage Three – Roast: Place prime rib back in oven @ 250F, slowly roasting & intermittently basting meat until beef is within 10F of desired internal temperature – Removing from oven when thermometer reads @ 120-130°F (medium-rare) & 130-135°F (Medium).
•Remove from oven & tent meat with tin foil for 20-30 minutes before carving, allowing the meat to relax & internal, denatured protein fibers to reabsorb their natural juices.
•Strain pan drippings & reserve roasting liquids to make Au Jus Sauce.
Serving: With a carving fork & knife, thinly slice the beef across the grain. Pour prepared Au Jus over beef, garnish & serve.