How To Make Dry-Aged Prime Rib

Ingredients

• 8-9 lb Creekstone Farms Boneless Prime Rib Roast, dry-aged 40 days
• 3-4 tbsp Kozlik’s Dijon Classique
• Jacobsen Salt Co. Black Garlic Sea Salt
• Jacobsen Salt Co. Tellicherry Black Peppercorns, fresh cracked
• Trimmed pellicle/rind from dry-aged prime rib, diced
• 1 medium sweet yellow onion, large dice
• 1 medium red onion, large dice
• 1 large carrot, washed, large dice
• 1 bulb fennel, large dice
• 6 cloves garlic, crushed
• 2 tbsp tomato paste
• 2 quarts beef stock
• 6 sprigs fresh thyme
• 1/2 bunch parsley stems, tied with twine
• 2 tbsp Jacobsen Salt Co. Tellicherry Black Peppercorns, whole
• 3 bay leaves
• 1/2 cup dry red wine
• 1 tbsp unsalted butter
• 3 tbsp all purpose flour
• 1 quart dry-aged beef stock (from above)
• 1 tsp Worcestershire sauce
• 1 tsp prepared horseradish
• Jacobsen Salt Co. Black Garlic Sea Salt, to taste