Dry Aged Standing Rib Roast with Hollandaise Sauce
Aging isn't always a bad thing. In this Dry Aged Standing Rib Roast with Hollandaise Sauce, we have proof that some things really do get better over time! We have enhanced the flavor of this roast by using the dry aging process. With its upright stature, this roast makes a statement with its aesthetic and over the top flavor profile. With forks and knives ready, will you be bold enough to carve out the first bite?
Dry Aging Standing Rib Roast with Hollandaise Sauce
Rated 4.3 stars by 6 users
Category
Beef
Author:
PS Seasoning
Servings
8-10
Prep Time
168 hours
Cook Time
3 hours
Aging isn't always a bad thing. In this Dry Aging Standing Rib Roast with Hollandaise Sauce, we have proof that some things really do get better over time! We have enhanced the flavor of this roast by using the dry aging process. With its upright stature, this roast makes a statement with its aesthetic and over the top flavor profile. With forks and knives ready, will you be bold enough to carve out the first bite?
Ingredients
-
7-9 Lb Prime Rib Roast
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1 C Prime Time Buttery Beef Rub
Hollandaise Sauce:
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4 Egg Yolks
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2 Sticks Butter
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1/2 t White Wine Vinegar
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1 t Lemon Juice
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TT Notorious P.I.G. Pulled Pork Rub
Directions
Rinse the roast well. Pat dry with paper towel to remove as much surface moisture as possible.
Wrap the roast in 3 layers of cheesecloth.
Place on a rack lined sheet tray and place in the fridge.
After 24 hours, replace the cheesecloth with 3 new layers. Note: The first 24 hours will release a lot of moisture.
After 6 more days, remove the cheesecloth and trim any discolored meat/fat.
Preheat the oven to 450 degrees.
Season the roast generously with Prime Time and allow to rest at room temperature for 30-45 minutes before placing it on a roasting rack inside of a roasting pan.
Place the roast in the oven for 30 minutes.
Lower the temperature to 350 degrees. Continue to roast until the internal temperature of the meat reaches 120 degrees for medium rare. Note: Roughly 15 minutes per pound of meat.
Remove the roast from the oven and allow the meat to rest for 30-45 minutes before slicing.
Hollandaise Sauce:
Melt butter
Place egg yolks, lemon juice and vinegar in a blender and blend until the color of the yolks has lightened.
Slowly drizzle the butter into the yolks with the blender on.
Blend for 10 seconds once fully added.
Pour into a holding container and season with Notorious P.I.G. to taste.
Enjoy!
