30-day Dry Aged Beef Rib Recipe
Make 30-day Dry Aged Beef Rib Recipe in just 720h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef and cure
Aging environment and finishing
Method
Beef and cure
- 1
Select and prepare the beef
Choose a well-marbled bone-in beef rib (prime rib/rib roast) about 1 kg. Leave the fat cap intact; do not trim. Pat the roast dry with paper towels. If the rib is tied loosely, retie with butcher's twine so it holds a uniform shape for even drying.
- 2
Make the dry rub
Combine 40 g kosher salt and 10 g fine sea salt in a bowl. Crush 2 tbsp whole black peppercorns coarsely with a mortar and pestle or spice grinder and add to the salt. Stir in 1 tbsp garlic powder and 1 tsp onion powder to make a coarse curing rub.
- 3
Apply the cure
Generously and evenly rub the entire surface of the roast with the salt-pepper-spice mix, pressing it into the fat and any exposed muscle surfaces. Use all the rub; the layer should be visible but not so thick it forms clumps. This dry-salt layer both seasons and helps draw surface moisture during aging.
Aging environment and finishing
- 4
Prepare the aging setup
Line a tray with foil for easy cleaning and place a baking rack on top so air can circulate around the roast. Fold 1 sheet of cheesecloth or muslin to create two layers and lightly dampen it (just moist, not wet) if your refrigerator tends to be very dry; otherwise leave it dry. Set the rack and tray in a stable refrigerator or dedicated dry-aging fridge that can maintain 34–38°F (1–3°C) and 80–85% relative humidity. If you lack a humidity-controlled fridge, place a small open container of water near the roast and monitor carefully.
- 5
Place the roast for aging
Set the roast fat-side up (fat cap upward) on the rack. Drape the roast loosely with the cheesecloth to protect from light and cross-contamination while allowing airflow. Do not seal or wrap tightly. Position so the roast receives steady, gentle airflow; avoid proximity to strong-smelling foods.
- 6
Age for 30 days
Leave the roast undisturbed for 30 days. Every 3–4 days inspect visually: look for consistent darkening of the surface and touch to ensure no sticky or slimy texture develops (a dry, firm pellicle is desired). Replace the cheesecloth if it becomes saturated. If any unpleasant odor, excessive slime, or obvious mold that is not the harmless white spotting appears, discard. Maintain refrigerator temperature at 34–38°F (1–3°C) and humidity near 80–85%. Record temperature and humidity if possible.
- 7
Trim the aged roast
After 30 days the exterior will be a dark, dry crust. Remove from refrigerator. Using a sharp boning or chef's knife, trim away the dried outer crust (typically 8–15 mm, depending on how aggressive the drying was) until you reach deep red, supple meat and fresh fat. Save trimmed pieces for stock or roasting. Pat the trimmed roast lightly with butcher's paper to remove loose particles.
- 8
Bring to room temperature and season for roasting
Let the trimmed roast rest at room temperature 1–2 hours before searing/roasting (depending on room temp and safety — ensure it does not exceed 2 hours). Preheat oven to 225°C (435°F) for an initial high-heat sear, or plan a two-step roast (sear then low roast). Rub 1 tbsp olive oil over the roast, then season lightly with additional freshly cracked pepper and a small pinch of salt if desired (remember the dry cure already seasoned the interior). Tuck 2 sprigs rosemary and 4 sprigs thyme under the twine or atop the roast and smear 2 tbsp unsalted butter over the fat cap.
- 9
Roast to desired doneness
For a classic prime-rib finish: Sear the roast in a hot skillet (2–3 minutes per side) until browned, or start in a 225°C (435°F) oven for 15 minutes to build a crust. Then reduce oven to 135–150°C (275–300°F) and roast until internal temperature reaches 49–52°C (120–125°F) for rare, 54–57°C (130–135°F) for medium-rare. Use a probe thermometer placed into the thickest part of the meat (away from bone). This will typically take ~60–90 minutes depending on roast size and oven. Remember these targets account for 8–10°C (15–18°F) carryover; remove roast 8–10°C below final desired temperature.
- 10
Rest and carve
Transfer roast to a cutting board and tent loosely with foil (or cover with butcher's paper) and rest 20–30 minutes. Resting allows juices to redistribute. After resting, untie twine, slice between the bones for rib chops or slice across the roast for thick prime-rib slices. Serve immediately.
