Prime Beef Rib Roast (Dry-Aged)
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Dry-Aged Prime Beef Rib Roast

Estimated reading time: 4 minutes

This Simple Roast Is A Holiday Favorite. A Dry-Aged Prime Beef Roast Full of Juicy Flavor!

Holiday time, whether you’re cooking for your family or video calling relatives this year, our dry-aged beef rib roast is sure to be a major hit with everyone from friends to in-laws. There are many benefits to using a dry-aged piece of meat. The main reason is this method helps enhance the flavor and increase the tenderness of the meat. This beef rib roast will surely leave you and your loved ones with a happy mouth and full belly.

Before we dive into this recipe we would like to thank everyone for visiting our page and letting us help you create a delicious holiday meal for your family and friends. Have a Happy Holiday from us here at MadeGuiltFree.

Now time to cook!


Dry-Aged Beef

Dry-aged beef dates back to before refrigeration when the only way to keep meat fresh was by storing it in cellars. In the dry-aging process, moisture is pulled out of the meat causing the enzymes to break down the beef slowly. Resulting in tender meat. Having beautiful marbling, and quality along with aging will help in enhancing the taste of your meat. Dry-aged beef not only tenderizes but increases the flavor profile of your steak or roast. Once the aging process is complete the dried-out exterior is cut off leaving you with a full flavor deep red piece of meat.  For this recipe, we are going to use a dry-aged beef rib roast that was aged by our local butcher for 21 days.

A Couple of Call-Out For This Recipe

The Roasting Time: Depending on your oven and how long your piece of steak is aged please keep a close eye on the temperature of your meat so the inside results in a medium red or to your desired taste. 

The Herbs: We would choose fresh herbs over dried herbs due to the increase in the aroma. We used rosemary but, feel free to use some thyme as well.

plate of sliced beef rib roast

Don’t forget to try our perfect accompaniment recipes like Au Jus Sauce, Mashed Potatoes, and Roasted Rosemary Potatoes.

Total Break Down of Recipe Cost ~ $85.28 / $10.66 per 1 serving

  • 8-12 lbs Dry-aged Prime Beef Rib Roast $85

Tools used: Counter Oven, Small Mixing Bowl, Knife, Chopping BoardSheet Pan with Rack, Cooking Twine

Servings: 8 People | Course: Dinner | Cuisine: American


  • 8-12 lbs Dry-aged Grass-Fed Prime Beef Rib Roast (Bone-In)
  • 2 Sprigs Rosemary
  • Sea Salt (to taste)
  • Fresh Cracked Black Peppercorn (to taste)
Dry-Aged Prime Beef Rib Roast

Prep: 10 minutes | Dry Brine: 5 hours | Cook Time: 2 hours 30 minutes

Time needed: 7 hours and 40 minutes.


  1. Dry Brine

    1. Pat prime rib roast dry and season well with grey sea salt and fresh cracked black pepper.
    2. Tuck in 2 sprigs of rosemary and store in the fridge for up to 5 hours giving meat time to marinate.
    3. After 5 hours remove meat from the fridge and bring to room temperature.

  2. Roasting Beef Rib

    1. Preheat the oven to 250°F.
    2. Once rib roast is room temperature, place in the oven for 2- 2.5 hours or until the desired temperature is reached.
    3. Turn the oven up to 500°F and Roasted Beef for 10 minutes for a crispy crust.
    4. Once done, remove from the oven and let rest for 15 and up to 30 minutes.
    5. Cut and enjoy with sweet potatoes, au jus sauce, mashed potatoes, or roasted carrots!

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