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.
1 /12 lbs Butter, Salted
To Taste, Steak Seasoning
5 1/2 lbs Prime Rib Roast, bone-in
- 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.
- Cast Iron Skillet
- Glass Baking Dish
- Hand Mixer
- Mixing Bowl
For additional flavor infusion, try using a compound butter seasoned with your favorite spices.