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This recipe is the BEST prime rib I’ve ever tasted! Also known as standing rib roast, this beef cut is tender and worth the price per pound. We treated ourselves to Dry Aged Smoked Prime Rib for the Christmas holiday. One bite and I was already planning when we would serve it again.
While a bit of preparation is required, it is worth the effort. The process of dry aging a bone-in prime rib is actually quite easy. After patting the meat dry with paper towels, wrap it in 2-3 layers of cheese cloth and secure with kitchen twine. Store the prime rib on a tray or cookie sheet in the refrigerator for seven days.
When you’re ready to cook it, remove the cheese cloth and apply a heavy coat of kosher salt and fresh cracked black pepper to the outside of the prime rib. Lightly coat the meat with vegetable oil and use your hands to really press the seasoning into the flesh of the beef. The seasoning will form a thick bark or outside crust during the cooking process. (You don’t have to allow the meat to come to room temperature before cooking it.)
To get the hickory flavor, prepare the prime rib on a Traeger grill or similar smoker using wood pellets. For this recipe, a 4 lb. bone-in prime rib required two hours of cooking time followed by 30 minutes of resting time before serving. The end result was a tender cut of beef with light smoke flavor. You’ll love the crusted bark!
Use a extremely sharp knife to cut about 3/4″ pieces and serve it alongside creamy horseradish and beef au jus. I suggest serving it to your guests with sautéed asparagus and smashed garlic potatoes.
Why wait until a special occasion to enjoy Dry Aged Smoked Prime Rib? Treat yourself!