HOW TO: Reverse Sear - Double Barrel Shotgun 45 day Dry Aged Prime Rib Roast

Level: Easy Prep Time: 10 min Cook Time: Cook to temp, not time… plan for up to 1 1/2 hrs Yield: 4 - 6 servings

This ribeye is wrapped in halved marrow bones; as the ribeye cooks, the rich marrow melts and bastes the roast. This method was inspired by Grilled The Cookbook, where they bbq/smoke the roast. Here you’ll see the marrow bone wrapping with a reverse sear. Serve the ribeye with a marrow bone and crusty bread for soaking up the rich buttery marrow… this is gonna be good!

Note: I used my SteakAger Pro 40 to dry age in my own home (use my code GC5 for a 5% discount on the SteakAger Pro 40, this can’t be combined with other discounts)

INGREDIENTS

• 6 inch (~6-7#’s) Dry Aged Boneless Ribeye Roast (if aging a full sub-primal, cut 6” roast after aging, trim as usual)

• 2 Tbs Olive Oil

• 1/4 cup steak seasoning; I use Pork Mafia Steak & Burger Seasoning (garlic, salt, pepper & other spices)

• 8 halved marrow bones (canoe cut), 6 inches tall

• 1 long crusty bread baguette

SPECIAL TOOLS

• Instant Read Meat Thermometer - (you’ll cook to temperature, not to time) like the Thermopro TP-20

• Butchers Twine, 24 gauge

DIRECTIONS

1. Heat oven to 300F/148C

2. Coat dry aged ribeye with olive oil

3. Rub the dry aged ribeye thoroughly with seasoning

4. Place prime rib roast flat side down on cutting board

5. Vertically Stand canoe cut marrow bones around roast

6. Tightly wrap butchers twine around roast - 1” from bottom - middle - 1” from top

7. Place the dry aged ribeye flat side down, on rack placed inside a deep sided roasting pan/hotel pan (ensure sides of pan are tall enough for bone marrow liquid

8. Cook roast in 300F/148C oven until internal temp of roast hits 100F/38C (if using non dry aged roast - cook to internal temp 110F/43.3C)

9. Remove from oven to pour off liquid bone marrow from bottom of the pan, add 1/2 cup water to bottom of pan to stop the bone marrow from smoking at the high temp

10. Crank oven to 500F/260C and immediately put roast back in oven and blast until an internal temperature of 115F/46C, this will sear the roast (if using non dry aged roast - cook to internal temp 120F/49C)

11. Let rest 20-30 minutes, while resting the roast will continue to cook, increasing the temp by ~ 10 degrees F/12 C

12. Cut twine and cut roast as desired (I normally go with 1 - 1 1/2 inch slices) and serve with marrow bone & crusty bread

13. Original Recipe - This How To was adapted from a picture I saw from Grilled The Cookbook. Their method is smoked & grilled… I’ll give that a try when the weathers a bit better here

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