Dry-Aged Standing Rib Roast with Sage Jus

Total Time:
4 hr 38 min
35 min
3 min
4 hr

10 servings

  • 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

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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    254 Reviews
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    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
    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.
    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.
    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.
    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.
    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!
    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!  
    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!
    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?
    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!
    Absolutely delicious! I don't anticipate ever preparing a rib roast any other way. Dry aged for 3 days and changed the cheesecloth twice. Used a Pampered Chef chicken roaster inverted instead of the azalea pot and it worked perfectly, although my roast was only 2 bones. Try this recipe!
    Incredible! My rating is less about the recipe and more about the process. I used a standard roasting pan, my own rub, and my own jus recipe but this cooking method is five star. This method differs from every other rib roast and leave it to AB to ignore the status-quot. Starting with a low temperature and ending high is the best way to go and his tips on the foil and using the probe thermometer helped immensely. I recommend this over every other method out there!
    Yes, AB's recipes are a lot of trouble. But as he always says, your patience will be rewarded. I searched many freezing lawn and garden centers for the terra cotta pot (not easy to find in a New England winter and toured the second-hand shops for the Tupperware cake container. I waited anxiously as the $100 hunk of meat "aged" in my fridge. In the end, it was OUTSTANDING and fooled my Christmas guests into thinking I was an outstanding chef. Hah! Give it a try. Your patience will be rewarded too.
    Absolutely first class! I had never made a prime rib at home and this year after watching the video, we decided to take the chance. We acquired the terracotta pots for under $30.00, picked up the Taylor thermometers and followed the video step-by-step. 
    10lb prime rib roast dry aged for three days and we used only kosher salt and fresh cracked pepper for the dry rub. The baking/roasting results were spot-on and the flavor was simply wonderful. I felt like had graduated with honors from chef college and my family has a new favorite main dish for the Christmas holiday! 
    We'll give this cooking method a go with a pork roast next.
    I make Prime Rib for my family every Christmas. One year I seared in a pan, then roasted, one year I blasted at 500 then turned down to 325. I tried this method of cooking and it easily produced the best prime rib. I didn't dry age - I just used a 5 pound boneless rib roast on a wire rack. We cooked it at 225, and it was taking longer than expected - it took about 3 hours total... next time I will cook at 250, then blast at 500. One piece of advice if using a roasting pan or sheet pan to collect fat/juices... pour water in the pan before blasting at 500 degrees - it will keep the fat from burning and producing smoke. Used a combination of dijon, horseradish, pepper, salt, garlic, thyme, rosemary and olive oil for a crust. It was absolutely delicious and the roast is so evenly cooked using this method.
    Used a very heavy Magnalite roasting pan instead of the flower pot and it came out perfectly done and delicious. Aged for three days because that was the expiration date stamped on the label. Would like to know if it's safe to age beyond that date. Also, going to try same method on a whole fillet mignon.
    I aged the roast for 3 days, but the humidity in my refrigerator was higher than recommended. I'll look to reduce the humidity next time, since I think I could have aged this much longer.  
    Based on other's reviews, I pulled my 6 lb, 3 rib roast at 124 (about 4 hours, and wrapped in aluminum foil. It took about 15 minutes for the internal temp to reach 133. Put back in at 500 degrees for 10 minutes, and it reached 137 for a perfectly pink medium to medium rare roast. I didn't have a flower pot, so I just used a regular open roasting pan. Great technique and recipe. 
    PS: I took the roast out of the refrigerator 2 hours before roasting, and was surprised that the internal temp only got to 46 degrees in that time (in a somewhat warm 72 degree kitchen.
    I took my roast out about 4 hours before roasting, and mine only was about 46 degrees when I began roasting.
    Hands down, this was the easiest and best holiday dinner I've ever made. I can't afford this every week or even every month, but the method/recipe worked so well, that I'm not afraid to "blow the wad' on this cut again for the right occasion.
    I have used this recipe for a few years and it is great. I don't go all the way with the terra cotta pot and pizza stone, seems like that is an oven in an oven, but the rub and temperatures are followed. I think the most important part of this recipe is the dry aging in the frig. It is a must. We like our roast a little more to the rare side, so coming out at 118 is a little late, more like 112. In at 500 until 120 and let sit to 125ish. Perfect all the way through.
    I did not age the beef as described, and modified it by adding herbs to the oil I rubbed on the roast. The cooking method was perfect and we had a completely pink, juicy piece of meat. Well worth the wait.
    Just a little nit pick here: In the video, Alton says to set your oven at 200º but the printed directions say 250º. That's a big difference. It has been a while since I last did this recipe, so I am going to trust my better judgment and go with the higher temp. Great recipe, BTW.
    I make this every year for Christmas! My family loves it!! The best!
    Used the pot once just clean your oven and you can get the same results. Last time used a smoker set to 250 degrees to get up to the 118 degree internal and finished in a 500 degree oven amazing results. Did not dry age the last one.
    Wow. Or, as the British might say, "brilliant". I've been doing roasts for longer than I'll say, but this was simply amazing. Given the price of a standing rib roast these days you want a recipe that will yield great results, and this one will.  
    Like others are doing, I use an old-fashioned roasting pan, not a flower pot, and it works just fine. 
    There are only 2 "yes but" 
    1. it's a bit disingenuous to say the prep time is 4 or 5 hours when it's actually 3 DAYS. 
    2. I've made roasts this way several times now and, except for the bones, there are never any leftovers.... (the bones, by the way, make great soup later
    Made this for the first time and it will not be the last time that's for sure. What a hit!! The tenderness of the meat was unbelievable to say the least. I didn't use the planter, just a roasting pan and rack with heavy foil. I was amazed at the dry aging process itself, and the result it gave. I aged my roast for 4 days. I tried the process on a 2-inch thick bone-in rib eye steak with the same result..deliciousness. Will be treating all of my beef this way. Good job Alton!!!
    Fabulous. This single recipe has given me the reputation of being a great cook. It is one of the easiest recipes in my vast collection, and requires very little time for prep or attention as it cooks. I pretend I've put a lot of time into this for a special occasion, so it really accentuates the idea that I have significant skills in the kitchen. I make this when I don't have time to fuss in the kitchen. It turns out perfect every time. I don't ever order prime rib out because I do such a good job at home. The thermometer is the key. I have made this probably 50 times. Yum. (It's good even if you don't age the meat. I buy the whole side at Costco and cut off the piece that won't fit in my big oval Dutch oven pan and freeze the extra. Serves about 20. If there are leftovers, I cut it up and make chili out of it along with leftover pork tenderloin. Double yum. Fantastic recipe...a favorite request for a special meal for birthdays. Easier than going out to dinner!
    I make standing rib roast every Christmas and this year used Alton's excellent advice on dry-aging and it was the best roast yet. Made w/ a garlic/herb paste crust. Thought the azalea pot idea was cumbersome, complicated and completely unnecessary to turn out a great roast.
    well after always wanting to cook a prime rib I finally did and used this recipe .I followed it but dry aged it for 8 days ,cooked it last nite ,friday before New Years . It turned out fantastic ,everyone loved it !! will be cooking this again and again ,didn't use the flower pot , cast iron pan , glass ware and tin foil tent . will adjust cooking temp a little as it turned out rare which was fine for all but a couple of my guests ! Thank You , Alton Brown ,your the Man ! sincerely , Cavecook
    Wow, we have tried several prime rib recipes, trying to get it "right" as we all like ours medium rare. Other recipes we have used give us ends that are well done and the middle is the only medium rare part. AB's dry aging takes out that moisture, lets your meat cook evenly, and we had medium rare from one end of our prime rib roast to the other. Excellent recipe. This is how we will ALWAYS do our prime rib from now on. Thank you AB for your detailed instructions and for the explanations of "why" that you share with us so well! No other recipe for prime rib holds a candle!
    For perfect meat, AB's Rib Roast. Pay attention boy's and girls, your heart will pound out of your chest if you prepare as suggested. It's beautiful!!!
    A great cut of meat with several ways to roast is right and a lot of ways to do it wrong but to get the greatest taste out of a prime rib roast is this recipe.
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