Wet Aged, Boneless Prime Rib

Raphe Reeves

By
@Smokr

Wet Aged Prim Rib from Tag'z 5 Star Meats in Murfreesboro, Tn.

Very nice marbling in the Prime Rib and very tender from Wet Aging process. You can research the difference between Wet & Dry Aging Beef.

I paired this Prime Rib with a Bone Ash Vineyards Cabernet from Venge Vineyards. This is a full-bodied Cabernet and paired well with the Prime Rib.


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Rating:

Comments:

Serves:

4

Prep:

30 Min

Cook:

2 Hr 30 Min

Ingredients

1/8 c
black pepper
1 Tbsp
kosher salt
1 Tbsp
white pepper
1 tsp
onion powder
1 tsp
garlic powder
1 tsp
ground thyme
1 Tbsp
cinnamon, ground

Directions Step-By-Step

1
This Prime Rib was 2.8 lbs. Apply a light coat, over the entire cut of beef, of Garlic Infused Olive Oil or you can use Extra Virgin Olive Oil.
2
Mix ingredients, from above, in a mixing bowl and apply evenly to Prime Rib.
3
Allow the PR to sit at room temperature, with dry rub applied, for approximately 2 hours. Make sure the meat is at room temp before cooking/grilling.
4
Sear the Prime Rib in the oven at 450 degrees for 15 minutes prior to placing on the grille.
5
I heat my grille to 250 - 275 degrees, place Prime Rib over indirect heat and grille until the internal temp of the Prime Rib is 120 degrees. This produces a nice med-rare.
6
Lastly, let the PR sit under aluminum foil for 10-15 mins before slicing.

About this Recipe

Course/Dish: Beef
Hashtags: #ribeye, #Prime-Rib