Barleywine Marinated Prime Rib
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 |
| 10guests | 20minute |
| Cook Time | Passive Time |
| 3 – 4 hours | 2 – 5days |
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Ingredients
- 1each roast, prime rib or rib roast,bone in for best flavor, USDA Prime and grass fed prefered
- 12ounce barleywine ale,such as Anchor Old Foghorn Barleywine or other English Style Barleywine
- 2tablespoon peppercorns, blackfreshly cracked
- 2 – 3pound salt, kosher
- 1cup Stock, veal or beef,preferably homemade
- 1tablespoon butter, unsalted
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.
- 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.
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.
- 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.
- 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.
- 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.
- Remove the roast from the oven, letting it rest for 20 minutes.
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.
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.
- 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
Other Cooking and Pairing Beer Suggestions:
Some of my favorite English barleywines to cook and pair with are: Anchor Brewing Co. Old Foghorn, Midnight Sun Artic Devil, Avery Brewing Co. Hog Heaven or Full Sail Old Boardhead.
Recipe Equipment:
While a Searzall might seem unnecessary
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