There are other resources for aging prime rib in the refrigerator. I will list a few here so that you can understand the process and this may answer any questions I did not cover in the above instructions.
Guy Fieri has this one HERE from the Food Network.
Fine Cooking as this one HERE with some reasons as to why aged is better.
This is a great link to all things prime rib with excellent pictures, go HERE.
Yorkshire Puddings are something that my family absolutely would duel over, if we still practiced such a thing…LOl I can never make too many. Especially when served with gravy. YUM
I used this recipe from About.com British & Irish Food, it was submitted by Elaine Lemm. The directions and ingredient list can be found here.
Recipe: Creamy Beef Onion Gravy
Trimmings from the aged prime rib, I used about 1 cup full, very little fat
4 cups of water
1/2 cup of chopped carrot
1/4 cup of chopped celery
1 small onion, cut into pieces
1 tsp. of beef flavoring (boullion, paste, etc…)
3 T. flour
1 cup of cream
I placed the first 6 ingredients in a medium size pot. Brought to a boil, then let simmer for about 3 hours. The broth reduced to about 2.5 cups and was a very rich brown. In a small bowl I mixed the flour and cream together and added it to the broth. I slowly brought it back to a boil and then turned off the heat. We like our gravy runny…if you want it thicker you can always add more flour and cream and repeat the process to thicken your gravy. (see picture below for gravy)
So there it is…our Christmas dinner and Prime Rib Feast. We ate like kings, remembered our English and Scottish roots, celebrated with family and had the best day ever.