We purchase a whole bone-in ribeye(choice) every year for Christmas and age it ourselves to make prime rib, it's a super easy process , but takes time. You can age your meat for up to 2 weeks safely in your refrigerator. I aged ours for 7 days.
Aging is really just trying to get as much moisture from the meat as possible for a much tender cut of meat.
You need a lot of room in your fridge if aging a large piece. I like emptying one of my vegetable drawers and placing my roasting rack inside of one with a towel underneath to catch the blood that will be dripping.
We don't always cook the whole roast, depending on how many guests I'll have. One bone should serve 2 people with sides. This year i cut off bone sections and froze 3 of them, leaving 5 bones for Christmas dinner.
Wash your roast well. Pat dry with paper towels until completely dry. I like rubbing with a little sea salt, that helps getting the moisture out.
Wrap the roast in a piece of cheesecloth or white colored paper towel and place on top of rack, fat side up and wait 24 hours.
i usually place 2 boxes of baking soda ,one on each side of the meat to protect the meat from absorbing unwanted flavors from your refrigerator.
Next day remove cloth or towels and change for clean ones. And the same thing the day after. At this point, i let the meat sit untouched for the next 5 days.
Remove from fridge and let the meat reach room temperature, it takes quite a few hours for that, so plan ahead, since you still have to cook it for about 4 hours for a half Ribeye medium rare.
The pictures came out horrible, lighting was bad and there was too much wine flowing, so when i cook one of the bone sections in my freezer, I'll take nice pictures and add to this post!XOXO
I served the roast with Pancetta Shaved Brussel Sprouts, Yorkshire Pudding with a Caramelized Onion Gravy, and Rosemary Roasted Potatoes.
6 bone Standing Ribeye Roast
salt and pepper
1 cup of red wine
1 cup water
Remove roast from fridge and cut off any grey or discolored parts (from the aging process)
Once your roast has reached room temperature, i waited 4 hours on my 6 bone piece, rub olive oil all over, especially around the bones, and sprinkle with salt and pepper.
Preheat oven to 500F.
Position roast on a rack on top of a roasting pan and place a thermometer in the middle of the roast set to 118F.
Place roast in hot oven and immediately bring temperature down to 225F. Cook until desired internal temperature is reached, mine took about 3 1/2 hours. Remove from oven when temperature is reached and turn oven temperature up to 500F.
Place roast back in the oven and cook for 7-10 minutes until top fat is browned.
Remove from oven and place on a cutting board. Let meat rest about 20 minutes.
Meanwhile make the AU JUS by heating the roasting pan on stove top and deglazing with wine, stir it well and get all the drippings in the sauce. Add water and cook for another couple of minutes. Remove from heat and place in a gravy bowl to serve over meat.
With a sharp carving knife, cut bone off the meat. Slice roast to desired thickness and serve with au jus.
|Fresh off the package|
|Aged 7 days|
|Going in refrigerator drawer to age|
|After removing towel within 24 hours, still a lot of moisture in meat|
|Fresh whole ribeye|
|Aged and ready to go in the oven|