Dry-Aged Prime Rib
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a reverse seared Dry-Aged Prime Rib, aged for 40 days in the Steak Locker. The flavor packed beef is served with a beef gravy jus, prepared from the dry-aged beef trimmings.
- 8-9 lb Creekstone Farms Boneless Prime Rib Roast, dry-aged 40 days
3-4 tbsp Kozlik’s Dijon Classique
Jacobsen Salt Co. Black Garlic Sea Salt
Jacobsen Salt Co. Tellicherry Black Peppercorns, fresh cracked
- Trimmed pellicle/rind from dry-aged prime rib, diced
- 1 medium sweet yellow onion, large dice
- 1 medium red onion, large dice
- 1 large carrot, washed, large dice
- 1 bulb fennel, large dice
- 6 cloves garlic, crushed
- 2 tbsp tomato paste
- 2 quarts beef stock
- 6 sprigs fresh thyme
- 1/2 bunch parsley stems, tied with twine
2 tbsp Jacobsen Salt Co. Tellicherry Black Peppercorns, whole
- 3 bay leaves
- 1/2 cup dry red wine
- 1 tbsp unsalted butter
- 3 tbsp all purpose flour
- 1 quart dry-aged beef stock (from above)
- 1 tsp Worcestershire sauce
- 1 tsp prepared horseradish
Jacobsen Salt Co. Black Garlic Sea Salt, to taste
For the dry aged beef stock:
For the gravy:
- Preheat the Yoder Smokers YS640s Pellet Grill to 250ºF, set up for smoking, with the second shelf installed.
- Trim the hard pellicle of the dry-aged prime rib away, saving for later use. Slather the prime rib roast with a thin layer of Kozlik’s Dijon Classique mustard. Season the roast generously with Jacobsen Salt Co. Black Garlic Sea Salt and fresh cracked Jacobsen Salt Co. Tellicherry Black Peppercorns.
- Place the dry-aged prime rib roast on the second shelf of the grill and smoke until the internal temperature reaches 100ºF-105ºF, about two to two and a half hours.
- While the prime rib is smoking, prepare the dry-aged beef stock. Dice the reserved pellicle (hard exterior trimmed from the roast) into roughly 1” pieces.
- Preheat a Lodge 6 Quart Enameled Dutch Oven over medium heat. Add the diced pellicle to the dutch oven. Cook to brown, about 5 minutes. Add the onions, carrot, fennel, garlic and tomato paste. Cook for a few minutes, stirring. Add the beef stock, fresh herbs, peppercorns and bay leaves. Bring to a simmer. Turn the heat down to low. Cover with a lid and let simmer while the roast is smoking.
- When the prime rib roast surpasses 105ºF, remove the roast from the grill and cover with foil. Remove the door from the two-piece diffuser (or the entire diffuser). Place a Lodge Cast Iron Casserole Dish over the fire box and crank the heat up to 500ºF.
- Strain the dry aged beef stock through a fine mesh strainer. Discard the solids. Reserve the liquid.
When the grill comes up to temperature (about 10 minutes), sear the prime rib roast in the cast iron casserole pan. Roll to sear on all sides. Remove from the grill when the internal temperature reaches 120ºFº. Cover with foil and let rest while you prepare the beef gravy jus.
- Turn the grill temperature down to 400ºF.
- Deglaze the casserole dish with the red wine, scraping up the bits stuck to the bottom. Cook until the red wine is nearly entirely reduced out. Add the butter and flour to the dish and stir to form a roux. Cook for about 1-2 minutes.
- Add up to one quart of dry-aged beef stock to the roux (start with about half), whisking constantly to remove any lumps. Add the Worcestershire sauce and prepared horseradish. Adjust consistency as needed by adding more stock. Adjust seasoning with salt, as needed.
- After resting the prime rib roast for about half an hour, slice to serve. Serve the Dry-Aged Beef Gravy Jus alongside the Dry-Aged Prime Rib.
You might also enjoy: Reverse Seared Dry-Aged Tomahawk Steaks
- Serving Size
- 7.11 oz
- per serving
- 12 grams
- 78 grams
- 82 grams
- 3509 milligrams