When dry aging a sub-primal bone in rib roast, you have one of two options to cook this cut of beef. The first option is to remove the pellicle and cut the rib roast into steaks, or remove the pellicle then cook the entire rib roast as one piece to serve to a large crowd with family and friends.
Your favorite butcher would be able to assist in preparing the rib roast, if you are not familiar with how to cut it correctly. You’ll want the bones cut away from the muscle, in one piece, then tied with kitchen twine back into place.
It will take approximately 3-5 hours for this roast to come to room temperature and it’s best to add the salt at this time in order to give it time to penetrate and add flavor. By allowing the roast to come to room temperature will allow for a more even cooking. Pre-heat the oven to 500°F, place the rib roast into a large roasting pan and add freshly ground pepper to all sides.
Place the roasting pan in the pre-heated oven for 15 minutes to allow it to brown on all sides. Reduce the oven temperature to 325°F. To figure out the total cooking time, allow about 11-12 minutes per pound for rare and 13-15 minutes per pound for medium rare. It’s best to use an instant read thermometer until it registers 115°F for rare or 120°-130°F for medium.
It’s important to allow the rib roast to rest for at least a half hour to allow the juices to redistribute within the roast. To keep the roast warm during the resting period, it’s best to tent it with aluminum foil.
Finally, it’s time to cut away the kitchen twine, remove the bones, slice the Prime Rib Roast and ENJOY!