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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!
One Delightful Life
4 servings
Serves 3/4" slice
Dry Aged Smoked Prime Rib is the best way to serve this tender cut of meat to guarantee incredible flavor.
2 hrCook Time
2 hrTotal Time
Save RecipeIngredients
- 4 lb. bone-in prime rib
- vegetable oil
- kosher salt
- freshly ground black pepper
Instructions
- Bring your Traeger smoker or grill to 250 degrees.
- Smoke the prime rib roast for two hours or until the internal temperature reads 125 degrees.
- Remove the prime rib from the smoke or grill and allow it to rest at room temperature for 20 minute before slicing to serve.
Notes
You may want to trim the excess fat from each slice prior to plating.
Combine all the vegetables, kielbasa, red pepper (if you prefer), salt and pepper, and the bay leaf in a pot. Add the broth and heat until boiling.
Once the soup begins to boil, reduce the heat to medium. Cover and cook for 12 minutes until the vegetables are tender. Remove the bay leaf before serving.
Yum Yum Sauce. That creamy, tangy sauce is so delicious on top of Asian meat dishes. You’ll love it drizzled on top of this recipe for Hibachi Steak Lettuce Wraps, a low-carb but high flavor dinner. The wraps are easy to make and pair well with my Asian Cucumber Salad a dining experience complete with international flavor.
We are still “trying” to eat low-carb in our household. Yep, we’re going on five months of this dietary lifestyle and it’s been a challenge but a satisfying one. Thankfully, it’s forced me to think outside the box when brainstorming recipes that are high in nutritional value but low in carbs. Eating this way involves more discipline than not eating bread and pasta. It requires sheer willpower.
Finally, to finish the dish I toast white sesame seeds in a naked skillet on a low temperature for a few minutes until slightly golden brown. I sprinkle the seeds on top of the cucumber salad for garnish and added flavor.
I prefer a thick tomato based chili served as the base for a multitude of toppings. Lone Star Turkey Chili with Sour Cream and Chives is not a overly spiced chili, but if you want more heat you can add a couple smoked ancho peppers (that will crank up the heat!) to the pot or top a bowl of chili with fresh sliced jalapenos. Because people like their chili with different levels of heat, I keep it simple and provide options for toppings, like a “buffet o’ heat” ranging from bottled sriracha to sliced peppers. The sour cream cools of the heat and balances the acidic tomato flavor.
Saute the garlic and onions in a tablespoon of melted butter until soft before adding a pound of ground turkey. Over medium heat to medium-high heat, stir the meat with the garlic and onions continuously until it is cooked thoroughly, Because there is no grease to drain (healthier!), you can then add the canned ingredients, mix well, cover and allow to cook on a medium-low simmer until the chili reaches the consistency you prefer for serving (typically about 30 minutes).
Remember to provide options for toppings for your chili fans. I grow fresh herbs in container pots so adding fresh chive was as easy as chopping some and sprinkling them on top of added sour cream and cheddar cheese.
