Each year when my family gets together we have prime rib for Christmas dinner. Years ago my brother and I fired our dad from cooking the roast. Then I fired my brother. So for the past 3 years I have cooked the roast for Christmas, and now the job is permanently mine. I usually cook a few more throughout the year for different occasions.
I usually go to Costco and buy the two largest rib roasts they have. They are choice grade boneless whole ribeye and are 13 lbs + each. I then take them home and dry age them in my garage refrigerator, aka the meat frig, for 30 days. I have read a lot and here is the best info I have located: http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html
This year I am going to look around and see if I can find a bone in rib roast – my Costco doesn’t carry them, and see if that makes a difference. I also plan to change from my usual aging time of 30 days to 45 days. I'm hoping for that stronger flavor of a true prime aged grade of beef.
So who regularly ages rib roasts and how long do you age them? Do you do anything special in your aging process?