Butter-Aged Prime Rib Roast

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.