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- I tried making Guy Fieri’s prime-rib roast, which calls for a 10-day aging process.
- After leaving the meat in my fridge for 10 days, I just had to season and cook it.
- It was an expensive meal, but I’d gladly make it again for special occasions.
Prime rib is a quintessential upscale, all-American meal. It’s perfect for a family gathering or holiday, but I rarely eat it otherwise.
According to a report from the White House, grocery inflation is finally dropping after years of eye-widening increases. But that doesn’t change the fact that quality cuts of meat are expensive.
Nevertheless, in an effort to find a go-to recipe for special occasions, I came across Guy Fieri’s 10-day prime-rib roast and was immediately intrigued.
Although embarking on a recipe that would take me more than a week was daunting, I was pleasantly shocked by the results.
