Wet Aged, Boneless Prime Rib

Raphe Reeves


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.


★★★★★ 2 votes

30 Min
2 Hr 30 Min


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  • 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

How to Make Wet Aged, Boneless Prime Rib


  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.

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About Wet Aged, Boneless Prime Rib

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

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