Barleywine Marinated Prime Rib

Barley Marinated Prime Rib

Many holiday traditions include gathering around the dinner table to celebrate with family and friends, sharing a special feast.  In this recipe I’ll teach you a few cooking techniques that will intensify the flavors of this beef roast and how to cook it perfectly.  It is then marinated in an English style barleywine, adding extra depth and a malty element to the rich beefy roast.  The resulting Prime Rib recipe will take center stage of your holiday table and be the topic of conversation for years to come.

When purchasing a Prime Rib, talk to your butcher to help find the right size and quality grade that fits your budget.  I suggest 3/4 of a pound per person, as the weight of the rib bones and fat cap, will yield a 1/2 pound of meat.  I do love a USDA Prime, grass fed standing rib roast for this recipe, as the marbling of the fat and meat create a delicious rich and buttery texture to the finish roast.  To learn more about how beef is graded, check out this sites page on Meat Science.

I list two different options for preparing this standing rib roast, One is to ‘Wet Age‘ it and the other is to just cook it.  The extra step of ‘Wet Aging‘ is similar to ‘Dry Aging‘ the meat,  intensify the flavors of the meat and worth the extra effort.  Option Two is to on how to prepare it, without ‘Wet Aging‘ the roast and how to marinate it and cook it perfectly.

 

Special Equipment:

1        each             Thermapen Cooking Thermometer

   and | or

1        each             ChefAlarm by ThermoWorks

1        each             All-Clad Stainless Steel Large Roti Combo with Rack and Turkey Lifters

1        each             Searzall Torch Attachment

 

Serving this Prime Rib with a Rosemary Roasted Garlic IPA Crème Fraiché or a Horseradish Ale Sauce.

 

Check out my other Holiday Feast ideas, menu suggestions and recipes.

Barleywine Marinated Prime Rib
Barleywine Marinated Prime Rib
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A recipe | technique on how to 'Wet Age' your prime rib, then marinate it in an English style barleywine, adding a malty element to the decedent meat.
Servings Prep Time
10 guests 20 minute
Cook Time Passive Time
3 - 4 hours 2 - 5 days
Servings Prep Time
10 guests 20 minute
Cook Time Passive Time
3 - 4 hours 2 - 5 days
Barleywine Marinated Prime Rib
Barleywine Marinated Prime Rib
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A recipe | technique on how to 'Wet Age' your prime rib, then marinate it in an English style barleywine, adding a malty element to the decedent meat.
Servings Prep Time
10 guests 20 minute
Cook Time Passive Time
3 - 4 hours 2 - 5 days
Servings Prep Time
10 guests 20 minute
Cook Time Passive Time
3 - 4 hours 2 - 5 days
Ingredients
Servings: guests
Units:
Instructions
Option One: Wet Aging Directions:
  • Option One will take at least 2 - 5 days to prepare. The technique of “Wet Aging” is similar to 'Dry Aging' and will help remove some of the moisture in the rib roast, intensifying the flavor of the meat and adding a special touch to the table.
    Barleywine Prime Rib
  • Remove the rib roast from the bag or butcher paper. Wash under cold water, removing any small pieces of fat and liquid that may be present; pat dry with paper towels. Take a roasting pan/rack or open container with a few peeled carrots to allow airflow, set the Prime Rib in the center of the pan. Take a clean dry paper towel and cover the top of the roast and place in the refrigerator (34 - 38°F | 1-3°C). Each day, replace the paper towel with a new one. I suggest "Wet Aging" for a minimum of 2 days and up to 5 days; remove the roast from the refrigerator and continue with the third paragraph in Option Two.
    Barleywine Marinated Prime Rib
Option Two: Salt Crust & Cooking the Prime Rib
  • If you do not have the space in your refrigerator or not enough time to “Wet Age” the roast, follow these instructions.
    Barleywine Marinated Prime Rib
  • Remove the rib roast from the bag or butcher paper. Wash under cold water, removing any small pieces of fat and liquid that may be present; pat dry with paper towels.
    Barleywine Marinated Prime Rib
  • Place the roast in a container large enough to allow the roast to sit flat or use the roasting pan without the rack. Place the roast, fat cap up, bones down and pour the Barleywine over the top. Let rest at room temperature for 2 hours, basting the roast with the beer in the pan every 30 minutes, allowing the meat to absorb the flavor of the barleywine and come to room temperature. This will help season the roast and cook more evenly. Save the barleywine and pour it into a saucepan, setting aside.
    Barleywine Marinated Prime Rib
  • Preheat your oven to 250°F | 121°C, convection roast if you have it. Remove the roast from the beer marinade and place onto a rack, in a clean roasting pan. Take the cracked pepper, 2 - 3 tablespoons of salt and rub into the entire roast. Cover the top of the roast with at least ½ inch of Kosher salt, making a crust; any extra salt falling in the bottom of the roasting pan is ok. Insert a probe style thermometer into the center of the roast to help monitor the internal temperature of the meat as it cooks, insuring the perfect doneness. Place in the center of the oven and roast till the internal temperature is 118°F | 47°C, time will depend on the actual size of the roast.
    Barleywine Marinated Prime Rib
  • Remove the roast from the oven, letting it rest for 20 minutes.
To Roast and Finish the Prime Rib:
  • Increase the temperature of the oven to 500°F | 260°C. Scrape off the salt crust and return the roast to the top rack of the oven, for about 7 - 10 minutes, creating a golden brown crust. Remove from the oven, placing on a cutting board, covering in aluminum foil for at least 20 - 30 minutes or until ready to carve. This will help the roast redistribute its juices as the muscle fibers relax.
Alternative Roasting with a Searzall:
  • Another option to finish off the prime rib, is to use a Searzall Torch Attachment. A Searzall is a stainless steel cone that attaches to the end of a propane or butane torch. It heats up to 1500°F | 815°C and will brown/sear the meat, increasing the maillard reaction and giving the roast a final touch of flavor. Turn on the Searzall and slowly wave it over your roast (after the salt crust has been removed). Work in sections, brown the roast, then move to the next area and repeat. Depending on how close the Searzall is to the meat and how long it isn't moving will increase the speed of the browning. Be careful not to burn the roast.
To Carve:
  • As the roast is resting, place the sauce pan with the barleywine over medium heat and reduce by two thirds. Add the veal or beef stock and reduce my a quarter. Turn off heat and add whisk in the butter.
    Barleywine Marinated Prime Rib
  • Take a sharp carving knife and place it at the exposed bones, parallel to the roast, and follow the blade along the bones until you reach the cutting board, set the bones onto a serving platter. Next, cutting perpendicular to the roast, cut ¼ to ½ inch slices. Arrange the slices on top of the bones and fan. Take the barleywine sauce and drizzle on top of the sliced meat.
Recipe Notes
Home-Brew-Chef---Rosemary-Roasted-Garlic-IPA-Creme-Fraiche---Sean-Z-Paxton-(1-of-1)Other Cooking and Pairing Beer Suggestions:

Some of my favorite English barleywines to cook and pair with are: Anchor Brewing Co. Old FoghornMidnight Sun Artic DevilAvery Brewing Co. Hog Heaven or Full Sail Old Boardhead.

 

Recipe Equipment:

While a Searzall might seem unnecessary, I have found many uses for this cooking tool.  I do love using this tool, as it's basically a portable broiler and will brown the meat nicely, as it won't be browned do to the low heat cooking and salt crust.  Plus the Searzall is great for creating that candy crust over Crème Brûlée, browning marshmallows and so much more.

 

Check out my other Holiday Feast ideas, menu suggestions and recipes.

Kim Johnson

3 Responses to “Barleywine Marinated Prime Rib

  • Christine
    2 years ago

    I have been making this for Christmas dinner every year for the past several years now. It’s well worth the extra time it takes to age this in the fridge, mine is there now as I type this. I live in NH, and I always use a New England brewed barleywine for this, such as White Birch Ol’ Cattywhompus, Shipyard Barleywine Style Ale, or Smuttynose Barleywine Style Ale. These re easy enough to find around here, and they’re all good.

    Why go out for prime rib, when you can easily make it at home?

  • Internal temp of 118f? Will it even get to rare during the resting period?

    • Yes, as the salt crust is hot from the oven temperature, the carryover heat will continue to cook the prime rib. Then the rib roast will be seared in a hot oven, to brown the meat, which will also rise the internal temperature. If you like a more medium roast, you can raise the temperature to your liking.

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