Wet Aged, Boneless Prime Rib
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.
How to Make Wet Aged, Boneless Prime Rib
- 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.
- Mix ingredients, from above, in a mixing bowl and apply evenly to Prime Rib.
- 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.
- Sear the Prime Rib in the oven at 450 degrees for 15 minutes prior to placing on the grille.
- 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.
- Lastly, let the PR sit under aluminum foil for 10-15 mins before slicing.