Next week, I'll be roasting a 30 day aged, Certified Angus Choice Boneless Rib Roast, for Christmas Dinner. I have grilled dozens of aged Rib Eye Steaks, but this is my first attempt at a dry aged "Prime Rib". I am aware that "prime" is the grade above Choice, but the aging process improves the meat, so I don't feel dishonest by calling it Prime Rib.
Once the meat is fully aged, I will cut off the amount I need to make for Dinner, and cut the remaining into steaks. Vacuum sealed and frozen, since the decreased water in the beef makes it freeze better, without damage to the meat, form ice crystals. I trim the outside, because the aging process puts a "skin" on it that must be removed. Save it to make your Au Jus. I season it with Salt and Pepper, and set in the roasting pan, on a rack.
I "Reverse Sear" the meat. I set the oven for 200 degrees F, and when preheated, I place the roast inside, uncovered. I cook it until my probe thermometer reads 125 F. I remove it, take it out of the pan onto my cutting board. I let it rest while I bring the Temp of the oven AND the roasting pan up to 500-550 F. Place it back in the oven, to create the crust. About ten minutes. Since it already rested, it can be served immediately after searing.
I remove the roast, set the pan on the stove top, and deglaze it with 1 cup of Red Wine, and about a quart of beef stock I make with the trimmings I saved. Cook it down to half volume, and serve on top, with a side of Horseradish aioli.
I always reverse sear my roasts, but have never done a dry aged roast before. Should be great.