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A succulent spiced rib roast, perfectly cooked to medium-rare, is sliced and presented on a wooden cutting board. The board features a single steak knife vertically impaled into the top slice of meat, highlighting the rich pink interior against the darkly seasoned crust. In the background, a cozy fireplace with dancing flames adds warmth to the setting, complementing the inviting and rustic presentation of the meal. A bowl of sauce and a blue-rimmed plate await in the background, ready to accompany the dish.

Fridge-Dry-Aged Spiced Rib Roast

Experience the pinnacle of home-cooked luxury with our Fridge-Dry-Aged Spiced Rib Roast. This recipe elevates a classic rib roast through an easy dry-aging process right in your fridge, infusing deep, concentrated flavors. Finished with a robust spice rub and a high-low roasting technique, it promises a crusty exterior and a tender, juicy interior. Ideal for special occasions or whenever you want to impress.
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Prep Time 5 days
Cook Time 1 hour 30 minutes
Course Dinner, Main Course
Cuisine Contemporary, International
Servings 0
Calories 102 kcal

Equipment

  • Large refrigerator space
  • Roasting pan with rack
  • Meat thermometer
  • Aluminum foil
  • Kitchen twine
  • Sharp Knife

Ingredients
  

  • Whole rib roast bone-in or without, size of your choice
  • 2 tablespoons coarse sea salt
  • 1 tablespoon black peppercorns crushed
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried rosemary crushed
  • 1 teaspoon dried thyme
  • Olive oil for coating

Instructions
 

Dry-Aging:

  • Preparation: Wrap the rib roast loosely in cheesecloth. Place it on a rack over a tray in the refrigerator. This allows air circulation.
  • Aging: Let it age for 5 days, changing the cheesecloth daily.

Cooking:

  • Room Temperature: Remove the roast from the fridge. Unwrap and let it sit at room temperature for about 2 hours.
  • Preheat Oven: Preheat your oven to 500°F (260°C).
  • Prepare the Rub: Combine salt, crushed peppercorns, garlic powder, onion powder, smoked paprika, rosemary, and thyme in a bowl.
  • Apply the Rub: Pat the roast dry. Coat lightly with olive oil and then generously apply the spice rub.
  • Roast: Place the roast on the rack in the roasting pan. Roast at 500°F for 30 minutes.
  • Reduce Heat: Lower the oven temperature to 300°F (150°C). Continue roasting. Use the following guide for cooking times based on weight and desired doneness:

Rare (120-125°F): About 13-15 minutes per pound

    Medium Rare (130-135°F): About 15-17 minutes per pound

      Medium (140-145°F): About 18-20 minutes per pound

      • Check Temperature: Use a meat thermometer to check the internal temperature.
      • Rest: Once desired doneness is reached, remove from oven. Cover loosely with foil. Let it rest for 20-30 minutes.
      • Carve and Serve: Carve against the grain. Serve with your choice of sides.

      Notes

      • Aging: Dry-aging intensifies the flavor. If short on time, a minimum of 2 days still yields good results.
      • Cheesecloth: It's essential for protecting the meat while allowing it to breathe.
      • Room Temperature: Allowing the roast to come to room temperature ensures even cooking.
      • Resting: This step is crucial for juicy, tender meat.
      • Herbs: Feel free to experiment with different herbs and spices in the rub for a personalized touch.

      Nutrition

      Serving: 1gCalories: 102kcalCarbohydrates: 22gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gCholesterol: 72mgSodium: 13971mgPotassium: 471mgFiber: 7gSugar: 1gVitamin A: 3544IUVitamin C: 2mgCalcium: 122mg
      Keyword Dry-Aged,, High-Low Roasting, Rib Roast, Spiced
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