Dry-Aged Standing Rib Roast with Sage Jus

Total Time:
4 hr 38 min
Prep:
35 min
Inactive:
3 min
Cook:
4 hr

Yield:
10 servings
Level:
Easy

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.


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Pairs Well With
Cabernet Sauvignon

Rich, intense red wine

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4.9 255
This came out perfectly! I used a 9lb bone-in roast, aged it for 72 hours as instructed, and it turned out fabulously. I was unsure about using as much salt as the recipe called for, but I'm glad I did. It was fantastic. As a note, the only thing I did not do was cook it in a terra cotta planter. I cleaned the oven first and went from there. The meat was a perfect medium raw, the crust was fantastic, and the sauce was amazing. This is another great recipe from Alton Brown and a must use for special events. item not reviewed by moderator and published
Another HOMERUN tasty, juicy, very flavorful recipe by CHEF ALTON BROWN that our family & friends truly enjoyed... And were quite impressed that we actually made with easy step by step directives! ~Andres Family From Northern California item not reviewed by moderator and published
My husband is a complete carnivore and we always have some variety of "Roast Beast" around the Holidays. This year, there were only two of us, so I purchased a 2-bone/5.5 lb) roast. I opted to age mine for 6 days using paper towels. However, cheesecloth is the way to go the paper towels stuck a bit. I took out the roast and to carve off all the dry and funky looking bits. It's a challenge even with sharp Wusthof knives but I think I did okay. I didn't have a terracotta pot, so I used a foil-lined roasting pan . I roasted it at 250F based on the reviews here and pulled it at 115F. The roast didn't rise to 130F, evening out at 127.5F. THESE STEPS TAKE TIME. Once in the 500F oven, it roasted for another 10 minutes. Being small, it didn't require too much. I didn't do the sage sauce. One star off because the directions are misleading on the actual time it takes for this recipe. Start to finish for a 5.5 lb roast was 4 hours. item not reviewed by moderator and published
We aged the 15lbs roast in a dry rub for 4 days in the fridge, cooked it per instructions (bumping up the initial temp to 275 to speed the process a bit) and it came out perfect! Didn't even have to cut off the ribs... Just fell right off the bone out of the oven. Can't wait to gnaw on them later on. item not reviewed by moderator and published
I didn't age the meat and it still turned out wonderful. By the way, this sage jus was off-the-charts good. Everyone wanted the recipe! The wine makes it so unique and the flavor pairs perfectly with the prime rib. Next time I'll age the meat, although it's hard to imagine this tasting even better. Slow-cooking the meat AND THEN STICKING IT UNDER THE BROILER TO GET A CRUST is the right way to cook a standing rib roast. Bravo, AB. item not reviewed by moderator and published
Perfection! I dry aged for about 5 days, changing the cheesecloth daily. I didn't want to purchase a terra cotta pot for this recipe. Instead I used my large cast iron skillet as a base and my cast iron dutch oven as the cover along with my probe thermometer. Followed the cooking method exactly. I cooked the Sage Jus directly in the skillet and used veal stock instead of plain water. Easy and delicious! My roast was perfectly pink throughout and extremely tender. Another winner from my favorite chef- Alton Brown. item not reviewed by moderator and published
Yes, yes, YES! This is THE method! I dry aged for 3 days, and purchased a probe style thermometer, but did not use the terra cotta pot, just an open roasting pan. My guests were RAVING (and so was I!). The meat was so tender and perfectly cooked all the way through. Thank you, Alton! item not reviewed by moderator and published
Absolutely perfect! My oven died a week before Christmas (oops!), so I decided to do this on my gas grill....pretty easy. I have a huge heavy aluminum covered roasting pan (about 20" in diameter). I did an 8 lb. roast, cut the bones off after dry aging, and tied them back on. Put in a very large pie plate, w/about 1/4" of water in the bottom, in the bottom of the roaster. Rubbed the roast w/canola, a good dose of sea salt & fresh ground pepper, and a good dusting of herbs de Provence. Use a pizza stone. Put the stone on one side, and lit the far two burners, got the grill to 250. Put the roast (in the pie plate) into the pan (bone down), covered, and put the pan on the stone in the grill. At 118 internal temp, turned up the grill to 500. Cooked, with the top of the pan off, until 125 internal temp was reached, removed to a board, and covered w/foil until rested (final temp was 137), about 25 minutes. Plenty of drippings, and PERFECTLY COOKED beast! Thanks, Alton! item not reviewed by moderator and published
I've been cooking rib roasts for 30 years, trying different techniques over time. This is by far the best method I have come across so far. Our roast came out so incredible it was truly amazing. A 5 star restaurant in your own kitchen. I really can't say enough about how well this recipe works. Thanks Alton! item not reviewed by moderator and published
Well the procedure wasn't bad. I don't have a temperature probe but I went by my gut and it came out great! No pottery but a greatly clean oven along with a different kind of rub and auju. It went well with mashed potatoes, roasted carrots and crescent rolls. That was Xmas 2013 menu. Roast low and blast high! Thanks AB for that piece of information. Now it's time for me to watch Dr. Who while waiting for my Dutch Apple to bake. What is the brand name of the temperature probe used in the video? item not reviewed by moderator and published
I can't speak for the brand of temperature probe in the video, but I purchased mine at Sur La Table....got the one that is a dual oven/grill plus internal meat probe. Worked VERY well! item not reviewed by moderator and published
Polder. I bought mine years ago when Alton recommended it. item not reviewed by moderator and published