wet aged, boneless prime rib
(2 ratings)
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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(2 ratings)
yield
4 serving(s)
prep time
30 Min
cook time
2 Hr 30 Min
Ingredients For wet aged, boneless prime rib
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1/8 cblack pepper
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1 Tbspkosher salt
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1 Tbspwhite pepper
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1 tsponion powder
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1 tspgarlic powder
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1 tspground thyme
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1 Tbspcinnamon, ground
How To Make wet aged, boneless prime rib
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1This 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.
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2Mix ingredients, from above, in a mixing bowl and apply evenly to Prime Rib.
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3Allow 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.
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4Sear the Prime Rib in the oven at 450 degrees for 15 minutes prior to placing on the grille.
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5I 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.
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6Lastly, let the PR sit under aluminum foil for 10-15 mins before slicing.
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