Recipes for dry aged prime rib can be found on FoodNetwork.com by doing a search for "dry aged prime rib," which includes a detailed recipe by Guy Fieri. The first step in his recipe is to remove the meat from the packaging and rinse it off. Pat the meat completely dry, wrap it in three layers of cheesecloth, and place it in the fridge for seven to 10 days.
Fieri notes that after the first 24 hours, the meat should be wrapped in a new piece of cheesecloth. For the following six to nine days, the meat is left in the fridge undisturbed. After this period of time, the meat should be removed from the fridge, and the cheesecloth should be discarded. In his recipe and video, which is included on the recipe page, Fieri outlines that after removing the cheesecloth, the now dry aged meat is trimmed. He suggests that some of the fat and any discolored parts on the outside of the meat be trimmed.
Although there are many variations depending on personal preference, for this recipe Fieri rubs the dry aged meat with seasoning, and puts it in a roasting pan along with carrots and onions. The meat is then cooked in the oven for 40 minutes at 450 degrees Fahrenheit and then up to two hours at 275 degrees Fahrenheit, or until the internal temperature reaches 135 degrees Fahrenheit.