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"Dry Aged" Prime Rib & Salt Water Potatoes I Richard Blais

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Just in time for the holidays, Richard Blais shows off a hack to dry-age standing rib roast overnight, along with sea-salted potatoes.
INGREDIENTS:
Prime rib:
1 standing rib roast
2 pounds blue cheese, room temperature
5 to 6 tablespoons Worcestershire powder
1/2 cup plus 3 tablespoons Morton Coarse Sea Salt
1/2 cup yellow mustard powder
3 tablespoons garlic powder
1/4 cup brown sugar
3 tablespoons onion powder
1/4 cup black pepper, coarse grind
Sea salt potatoes:
2 pounds tiny whole potatoes
1 cup Morton Fine Sea Salt
STEPS:
1.) The night before: In a mixing bowl, combine blue cheese, Worcestershire powder and 1/2 cup salt until a thick paste forms.
2.) Place rib roast on a baking sheet covered in parchment paper. Spread the blue cheese paste on top of the roast, then wrap the entire thing in plastic wrap. Place in refrigerator overnight.
3.) Preheat oven to 325 degrees. Remove the roast from the refrigerator and remove the blue cheese paste. Discard or save for another use. Pat the roast dry.
4.) In a small bowl, mix the remaining 3 tablespoons salt, mustard powder, garlic powder, brown sugar, onion powder and black pepper.
5.) Place roast on a baking pan with a metal rack. Sprinkle dry rub over the entire roast.
6.) Slow roast the rib for 15 to 17 minutes per pound or until it reaches desired temperature (125 degrees for medium rare, 130 degrees for medium). Allow roast to rest for 15 to 20 minutes.
7.) For the potatoes: Place the potatoes and salt in just enough water to cover. Simmer the potatoes until all the water has evaporated and you are left with perfectly salt-dusted potatoes.
8.) Slice the prime rib and season the cut side with Morton Finishing Salt. Serve alongside sea salt potatoes.
For more recipe info:
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Category
Food
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