Recipes : Dry-Aged Standing Rib Roast with Sage Jus : Food Network

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Dry-Aged Standing Rib Roast with Sage Jus
Recipe courtesy Alton Brown

Ingredients
1 (4-bone-in) standing rib roast, preferably from the
loin end
Canola oil, to coat roast
Kosher salt and freshly ground pepper, to cover entire roast
1 cup water
1 cup red wine
4 fresh sage leaves

Directions
Remove any plastic wrapping or butcher's paper from
the roast. Place the standing rib roast upright onto a half sheet pan fitted with

a rack. The rack is essential for drainage. Place dry towels loosely on top of the
roast. This will help to draw moisture away from the meat. Place into a
refrigerator at approximately 50 to 60 percent humidity and between 34 and 38
degrees F. You can measure both with a refrigerator thermometer. Change the towels
daily for 3 days.

Place a 16-inch round azalea terra cotta planter into a cold oven. Invert the
planter to become a lid over a pizza stone or the bottom of the planter. The oven
should be cold to start, to avoid any cracking in the terra cotta pieces. Turn the
oven to 250 degrees F.

Remove the roast from the refrigerator and rub with canola oil. Remember to rub
the bones with oil, as well. Once the roast is completely coated with oil cover
the roast with kosher salt, about half a teaspoon per bone. Next, rub with freshly

ground pepper to coat the surface. Place the roast over a glass bake-ware dish
slightly smaller than the length of the roast. This will catch the drippings
needed for the sauce. Finally, place a probe thermometer into the center of the
roast and set for 118 degrees. Put the roast and the bake-ware dish onto the pizza
stone, cover with the terra cotta pot, and return to the oven. Turn the oven down
to 200 degrees F and roast until internal temperature is achieved.

Remove the roast and turn oven up to 500 degrees F. Remove the terra cotta lid and
recover with heavy-duty foil. Allow the roast to rest until an internal
temperature of 130 degrees F. is reached. Place the roast back into the preheated
500 degree F oven for about 10 minutes or until you've achieved your desired
crust. Remove and transfer roast to a cutting board. Keep covered with foil until
ready to serve.

Degrease the juices in the glass pan. Place the pan over low heat and deglaze with
1 cup of water. Add the wine and reduce by half. Roll the sage leaves in between
your fingers to release the flavors and aroma. Add to the sauce and cook for 1
minute. Strain and serve on the side.