Oddly enough, we have cooked a prime rib this evening as a try out before Christmas. For the first time ever, we aged it according to the following recipe from The Chef at Worldwide Recipes,
TheChef@wwrecipes.com. It was the best prime rib we have ever cooked. Tender and flavorful.
"For best results, age the beef for 4 to 7 days. Unwrap the roast, dry it thoroughly with paper towels, and place it on a wire rack set over a pan lined with paper towels. Refrigerate uncovered for 4 to 7 days. Before cooking, trim off any parts that are completely dehydrated.
Whether you age the beef or not, allow the roast to sit at room temperature for 3 to 4 hours before cooking. Tie segments of cooking twine around the roast, between and parallel to the ribs, to prevent the outer layer of meat from separating from the rest of the roast during cooking. Place the roast rib-side down on a wire rack in a large roasting pan. Place in a preheated 200F (95C) oven until the internal temperature reaches 130F (55C) for medium-rare, about 3 1/2 hours, or 30 minutes per pound. Remove from the oven and let stand 30 to 60 minutes before serving."