Dry-Aged Prime Rib Roast
Experience authentic steakhouse flavors at home with a Dry-Aged Prime Rib Roast. With little special equipment required, the prime rib is dry aged in a dedicated refrigerator then cooked on the pellet grill until tender. Otherwise a prime rib roast can be purchased dry aged at any specialty butcher shop. The result is an intensely rich beef flavor and unsurpassed tenderness that will never fail to impress at any holiday gathering or special occasion.
½ cup Beef & Brisket Rub or Chop House Steak Seasoning
Extra Virgin Olive Oil
10-12 lb. beef ribeye roast, bone-
- Cut away the fat and trim the ends and any discolored parts of roast.
- Rub entire roast in olive oil then dust generously with Beef & Brisket Rub. Rub seasoning into outside of roast until evenly coated. Let rest for 20 minutes.
- Fire up your Louisiana Grill and set the temperature to 450°F. If you’re using a gas or charcoal grill, set it up for medium high heat. Preheat with lid closed for 10-15 minutes.
- Once your grill is preheated, place the roast on the grates, ensuring the ribs are facing the back end of the grill. Once the roast is placed on the grill, shut the lid.
- After 45 minutes, lower the temperature of the grill to 325°F. Cook for an additional 2.5 hours or until the internal temperature reaches 125°F. Remove the roast and transfer to a serving platter, letting it rest for about 15 minutes. Slice and enjoy!
- Temperature Probe
The longer beef is aged, the more of the nutty, funky, blue cheese like tang the meat will have.