YAPRP (Yet Another Prime Rib Post)

Served with pommes de terre au gratin dauphinois AKA scallop potatoes and miniature roasted corns:


Started by dry aging a small prime rib roast (2 bones / 2.4 KG) in the basement fridge a couple of weeks ago (rubbed with plenty of salt) and took it out of the fridge at room temperature 2-3 hours before cooking:




Prepared a bed of red onions (1 big), garlic (2 heads), thyme, beef broth (2 cups), and Worcestershire sauce:


Rubbed with a mix of Dijon mustard (2 TBSP), tomato paste (2 TBSP), Meaux mustard (1 TBSP), minced garlic (2 cloves), coarsely ground pepper, and Worcestershire sauce (1 TBSP):


Baked @ 250F until the internal temperature reached 118F (2.5 hours).  I then let the roast rest at room temperature for 2 hours.  While resting, the temperature peaked at 133F after one hour, and then dropped to 125F one hour later (after a total of 2 hours):


I the finished at 500F for 10 minutes and carved immediately after taking it out:




Scallop potatoes:








For lunch today:


Will make au jus beef dips tonight or tomorrow.

Happy Holidays everyone!