Dry-Aged Prime Rib Roast

Cook Time

210 mins

Cooking Method






Prep Time

20 mins




½ cup Beef & Brisket Rub or Chop House Steak Seasoning

10-12 lb. beef ribeye roast, bone-

Extra Virgin Olive Oil

Cooking Instructions

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.

How to Dry Age Prime Rib Roast

Dry aging prime rib or any cut of beef is to be done with caution. It is very easy for the beef to go bad if the wrong equipment is used. It should always be done in a refrigerator that is specially being used for dry aging. Your normal kitchen refrigerator can expose your beef to extra humidity and mold that can ruin the taste of your beef or worse, get you sick.

If you have never dry aged beef before, for this recipe, we suggest obtaining the meat from a specialty butcher shop. You can always try dry aging with a less expensive cut of steak for your first time.

For more information, read our guide on How to Properly Dry Age Steak at Home.

Note: It is recommended to use Competition Blend Hardwood Pellets with this recipe.

You can either use Beef Brisket Rub or Chop House Steak Seasoning for this recipe.

  1. Cut away the fat and trim the ends and any discolored parts of roast.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

Special Tools

  • Temperature Probe
  • Tongs


The longer beef is aged, the more of the nutty, funky, blue cheese like tang the meat will have.

Diet Info

  • Paleo