You’ve heard of dry-aged beef, now try your hand at this Butter-Aged Prime Rib Roast. Bone-in prime rib roast is coated generously in a thick layer of butter, which retains moisture during the drying process and helps develop bold, beefy flavors. After 2-10 weeks, the butter is removed and the roast is ready to cook. Season with your favorite steak or beef rub then roast to a perfect medium-rare. Note: ensure your refrigerator has stable temperature, do not keep in area near door.
Place the roast in a glass baking dish. Blot dry with paper towel.
Place salted butter in a mixing bowl, then use a hand mixer to whip the butter smooth. Coat the roast generously in butter, then transfer to the refrigerator and butter-age the steak for at least 2 weeks, up to 10 weeks.
Crack off the butter, remove top silverskin, then season all over with Steak Rub.
Fire up your Louisiana Grills® pellet grill on SMOKE mode and let it run with lid open for 10 minutes then preheat to 450° F. If using a gas or charcoal grill, set it up for high heat.
Transfer the prime rib to a cast-iron skillet, then place on the grill and roast for 15 minutes.
After 15 minutes, reduce the temperature to 325° F. Cook prime rib for 1 ½ to 2 more hours, or until an internal temperature of 125° to 130° F, for medium-rare.
Remove the prime rib roast from the grill, and allow it to rest for 20 minutes, then carve and serve.
Special Tools
Cast Iron Skillet
Glass Baking Dish
Hand Mixer
Tips:
For additional flavor infusion, try using a compound butter seasoned with your favorite spices.
Diet Info
Flexible Dieting
Recipe Video
Recipe Note
Ensure your refrigerator has stable temperature, do not keep in area near door.
