PERFECT dry aged standing rib roast

Recipe by Chef Kendra

INGREDIENTS YOU’LL NEED

1 whole Prairie Street — Dry Aged Beef 4 Bone Prime Rib Roast

• 2 tablespoons rosemary, finely chopped

• 2 tabelspoons garlic, minced to a paste

• Kosher salt

• Freshly ground black pepper

1 2 3 4 5 6 7

For the prime rib roast —

Preheat your oven to 325°F.

Using a paper towel, pat dry your Prime Rib Roast to remove any excess moisture. Using your paring knife, remove the bones from your roast.

Season all sides generously with kosher salt, ground black pepper, garlic paste, and rosemary. Using butcher’s twine, tie the roast back up to its ribs.

Place the Prime Rib Roast bone side down on a rack in a roasting pan. Place it in the middle of your preheated oven.

For medium rare, you will want an internal temperature of 125°F. Check your roast after about 90 minutes to check the internal temperature. Once 125°F is reached, remove from the oven and allow to rest for approximately 30 minutes.

For well done bones (the way we like them!), remove them from the roast and slice them individually. Sear on a hot, well-oiled griddle for approximately 5 minutes.

Before serving, quickly sear the bone-side of your roast for approximately 4060 seconds. Slice and then serve.

PICTURED –BBQ Braised Bonless Flanken written and prepared by Chef Yossel — Now on YouTube!

Beef Boneless Flanken

Our Boneless Flanken has a high fat content making it melt in your mouth tender. Ideal for low and slow cooking this bad boy likes to take his time. In fact, try it in your next cholent! The Boneless Flanken is similiar to the boneless short ribs where it is cut across the ribs.

SKU: BCHOICE2170

Click or Scan here to Start Shopping!