Dry Aged Prime Rib Recipe
Pont-Neuf fried potatoes, sunny vegetables from our garden, bearnaise sauce. Only available for two.
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Ingredients
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Prime Rib
Pont-Neuf Fried Potatoes
Sunny Vegetables
Bearnaise Sauce
Method
Preparing the Prime Rib
- 1
Dry Aging the Rib
Season the prime rib with kosher salt, black pepper, garlic powder, and fresh rosemary. Rub olive oil over the meat. Let it dry age in the refrigerator for at least 3-4 days, uncovered.
- 2
Cooking the Prime Rib
Preheat the oven to 450°F (230°C). Place the prime rib in a roasting pan and roast for 20 minutes. Reduce the temperature to 325°F (165°C) and continue roasting for about 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare. Let it rest for 20 minutes before slicing.
Pont-Neuf Fried Potatoes
- 3
Preparing the Potatoes
Peel and cut the russet potatoes into thick matchsticks. Soak them in cold water for at least 30 minutes to remove excess starch.
- 4
Sunny Vegetables
- 5
Bearnaise Sauce
- 6
Making the Bearnaise Sauce
In a saucepan, melt the butter. In another bowl, combine shallots, white wine vinegar, tarragon, and water. Heat until the shallots are soft. In a mixing bowl, whisk egg yolks until they become light. Slowly add the melted butter, whisking continuously. Strain the shallots and add to the sauce. Season with salt.