Barleywine Marinated Prime Rib
with Rosemary Roasted Garlic IPA Crème Fraiché
Firnished “prepped” prime rib
Beginning of "Dry Aging"
End of of "Dry Aging":  Notice the intensity of the color.  Since the meat has less water, it will have more flavor.
Before the prime rib is cooked: the salt crust helps protect the roast, cooking is more even.  The meat will not be over salty either.
Roast cooked to 118 Degrees
Notice the salt has formed a crust
Removing the rib bones prior to carving will help with presentation and portion control
Many holiday traditions include gathering around the dinner table to celebrate with family and friends and share a special feast.  Below is a Prime Rib recipe that will take center stage of your table. 

Ingredients For Prime Rib:

1Each      Rib Roast or Rib Eye Roast
1Bottle            Barleywine*
2TBSP             Cracked Black Pepper
1/2    Box        Kosher Salt, approx. 2-3 pounds

1Cup        Veal Stock or Beef Stock
1TBSP      Butter, unsalted

Ingredients for Rosemary Roasted Garlic IPA Crème Fraiché:

16OuncesCrème Fraiche or Sour Cream
3  OuncesIPA**
3  SpringsRosemary, fresh
2  OuncesRoasted Garlic
  Sea Salt and Cracked Black Pepper
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.  Taking 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°).  Each day, replace the paper towel with a new one.  I suggest "Dry Aging" for at least 2 days and up to 5 days; remove the roast from the refrigerator and continue with the third paragraph in Option 2.
Option 2:

If you do not have the space in your refrigerator or not enough time to “Dry 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 and pour the barleywine of choice 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.

Preheat your over to 250°, convection roast if you have it.  Remove the roast from the beer marinade and place on the 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 salt, making a crust; extra salt may fall in the bottom of the roasting pan is ok.  Place in the center of the oven and roast till the internal temperature is 118°, time will depend on the actual size of the roast.
Remove the roast from the oven, letting rest for 20 minutes.  Increase the temperature of the oven to 500°.  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 minutes or until ready to carve.  This will help the roast re-distribute its juices as the muscle fibers relax.
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. 

To carve, take your 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.
For the Rosemary Roasted Garlic IPA Crème Fraiché Sauce:

In a glass measuring cup, pour IPA and add the chopped leaves of the rosemary.  Place in the microwave for 45 seconds or warm over low heat for 3 minutes.  This will extract the oils out of the herb, flavoring the beer.  In the bowl of a food processor, add the beer, roasted garlic and season with some salt and pepper to taste.  Blend until the mixture is smooth.  Pour into a serving bowl, cover and let sit in refrigerator until ready to use.  The sauce may be runny but will thicken as it cools.  This can be made 1-2 days in advance.


* Some of my favorite barleywines to cook with are: Old Foghorn, Midnight Sun Artic Devil, Avery Hog Heaven or Full Sail Old Boardhead.

**  Choose a IPA that has a good malt backbone, adding to the piney essence of the rosemary and aggressive hop character, to compliment the roast vs. overpower it.  Suggestions:  Nectar IPA, HOTD Fred, Stone IPA or 21st Amendment IPA.
Instructions:

Option 1:

Option one will take at least 2 - 5 days to prepare.  The technique of “Dry Aging” 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.

For more holiday menu ideas, check out the Beer Inspired Holiday Menu.