House Dry-aged Prime Rib Recipe

Bring to temperature & season

Remove the dry-aged prime rib from the refrigerator 2 to 3 hours before cooking so it comes close to room temperature. Pat dry with paper towels. Combine 3 tbs kosher salt, 2 tbs coarse black pepper, 1 tbs garlic powder, chopped rosemary and thyme, and 3 tbs olive oil to form a paste. Rub the paste all over the roast, working it into crevices around the bones and on the fat cap. Let rest on a rack-lined tray while the oven preheats.

Low-and-slow roast

Preheat oven to 250°F (120°C). Place the roast bone-side down on a rack in a shallow roasting pan. Insert a probe thermometer into the thickest part of the meat, not touching bone. Roast at 250°F until internal temperature reaches 115°F for rare or 125°F for medium-rare; for a 6 lb roast expect approximately 2.5–3.5 hours depending on thickness. Check after 2 hours and then every 20–30 minutes.

Rest and high-heat sear

When roast reaches target internal temp, remove from oven and tent loosely with foil. Let rest 20–30 minutes; the internal temp will rise ~10–15°F during resting. Meanwhile, increase oven to 500°F (or preheat a hot grill) and place a roasting pan or cast-iron skillet inside to heat. After resting, brush roast with room-temperature butter and place in the 500°F oven or on the hot skillet for 6–10 minutes, rotating once, to develop a deep-brown crust and render fat. Use thermometer to ensure final temp: 125–130°F for medium-rare.

Pan jus (optional)

Remove roast to a cutting board and tent. Place roasting pan over medium heat on the stove (or transfer drippings to a skillet). Add 1 cup dry red wine to deglaze, scraping up browned bits, and reduce by half. Add 2 cups beef stock and simmer until slightly reduced and glossy, about 8–12 minutes. Taste and season with salt and pepper. Strain if desired and keep warm.

Carve

Using a sharp carving knife, remove bones if desired, then slice roast across the grain into 1/2" to 3/4" thick slices. Serve immediately with pan jus and horseradish cream on the side.

Bring steaks to room temperature & season

Remove steaks from the refrigerator 45–60 minutes before cooking. Pat dry and season both sides generously with kosher salt and coarse black pepper. Let rest on a wire rack while you preheat the skillet or grill.

Sear on high heat

Heat a heavy cast-iron skillet or flat-top over high heat until smoking. Add 2 tbs neutral oil and swirl. Place steaks in the pan without crowding. Sear 2.5–3 minutes on the first side without moving to form a deep crust. Flip and sear the other side 2–3 minutes to reach about 115–120°F for rare or 125–130°F for medium-rare (times will vary by thickness).

Baste with butter

During the last 60–90 seconds of cooking, reduce heat to medium, add 4 tbs unsalted butter, smashed garlic cloves and thyme sprigs to the pan. Tilt the pan and spoon the melted butter and aromatics over the steaks continuously to flavor and finish cooking (basting).

Rest & finish

Transfer steaks to a cutting board and rest 5–7 minutes. Sprinkle lightly with coarse finishing salt just before serving. Slice if desired and serve alongside prime rib slices or as a separate entrée.

Arrange carved prime rib and New York strip steaks on warmed plates or a large serving board. Offer pan jus, horseradish cream, and finishing salt alongside. For best texture and flavor, serve prime rib slices 1/2"–3/4" thick and steaks whole or sliced against the grain.