50-Day Dry-Aged Prime Rib (Angus)
Some cuts don’t need saving. They need restraint.
This 50-day dry-aged Angus Prime Rib is one of them. When the genetics are right and the dry-age is dialed, the best move is to get out of the way and let the beef speak for itself.
This was an intentionally simple cook. I had errands to run, left the house, and the family handled it without stress. That’s how straightforward this cut should be.
The Philosophy
Long, ultra-low cooks get romanticized, but they’re not for me—especially with dry-aged beef. Dropping to 225°F for 8–24 hours kills texture, mutes chew, and leaves you with meat that’s oddly soft, underwhelming, and frankly lukewarm by the time it’s rested.
Dry-aged Prime Rib shines in a 2–4 hour window. Enough time to develop texture, flavor, and proper heat retention without turning the muscle structure to mush.
Ingredients
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50-Day Dry-Aged Angus Prime Rib
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Kosher Salt Diamond Crystal (1-1.5% by weight) e.g. 1000g prime rib = 10g salt
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Black pepper
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Garlic
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olive oil or beef tallow
That’s it.
Method
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Season simply. Salt and pepper generously. Rub lightly with garlic & olive oil or beef tallow—just enough to coat, not drown.
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High heat to start. Roast at 450–500°F until you get color on the exterior, about 15–20 minutes. Every oven is different—trust your eyes, not the clock.
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Drop the temperature. Reduce to 300–325°F, depending on your comfort level. I don’t go lower than this—anything below drags the cook out and compromises texture.
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Cook to temp. Total cook time will land between 2–4 hours, depending on whether the rib is boneless or bone-in, and its overall size.
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Pull at 122-127°F. Rest properly and let carryover do its job. Target 130-135F for the middle for a standard Prime marbling. Can be higher the higher marbling (aka Wagyu)
Final Thoughts
Dry-aged beef already carries intensity, umami, and depth. This simple cook allows the beef to shine.