½ cup Beef & Brisket Rub or Chop House Steak Seasoning
10-12 lb. beef ribeye roast, bone-
Extra Virgin Olive Oil
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.
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.
The longer beef is aged, the more of the nutty, funky, blue cheese like tang the meat will have.