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
Watch how to make this recipe.
  • 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

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.9 259
Start earlier than you think. Alton Brown may be able to do this in 4 hours, but we are mere mortals. So worth the effort. item not reviewed by moderator and published
Great idea, and it will work. But it takes HOURS to get to 120. Result was wonderful. Dinner happened at 9 pm instead of six. I budgeted only three hours for this to cook. I had it sitting out 1 hr before putting in oven at 200, and it took HoURS. Be flexible, or start it in the morning.  item not reviewed by moderator and published
This is the only way to cook a rib roast. Other  "Chefs" recommend starting with a high heat, as much as 500 F, this creates a well done ring around the roast. This method is foolproof and makes even a lesser grade come out tender and juicy<br />. I highly recommend this method, Thanks Alton.<br /> item not reviewed by moderator and published
<span>This was my first time cooking a rib roast and I wish I could make it all the time. It was so good. However, I will say that I had a 3 bone rib roast, which was more than enough 10 adults considering I had a small ham and other sides, and I only followed the recipe for the cooking process only. I cooked it low in the beginning and once the internal temperature was about 125 to 127, I took it out and let it rest while I made 2 side dishes (each took about 20 minutes ) and cooked the ham. Then right when the ham came out, I upped the oven to 450 and cooked the rib roast for about 15 minutes to get a great crust. Took it out and it was ready to serve! No need to let it rest again. The meat was perfect. Pink in the middle, nice brown edges. Perfection, I tell you! One thing I will say with a reverse sear, since I had never cooked this big of a piece of meat at 200 degrees, I wasn't prepared for how long it took to cook it to get to the internal temp I needed. So I ended up moving my temp up twice over the course of it cooking 5 hours ending at 325 degrees. Next time I know to just put it in the oven early morning and let it slowly cook. Also, I used a seasoned flour mixture rub on my rib roast and the flavor was amazing. The perfect amount of seasoning to accent the star of the show!</span> item not reviewed by moderator and published
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 &amp; 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 &amp; 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
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I make this every year for Christmas! My family loves it!! The best! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
I made this Saturday night for a dinner party. At first, I was not going to use the flower pot, but then went ahead and used it anyway and I am so glad. This is far and away the best standing rib roast of all I've tried from Food Network. I highly recommend you give this a shot. item not reviewed by moderator and published
I made this last year for Thanksgiving and it was a huge hit. I didn't use the planter, but followed the rest of the directions to the letter. The dry aging step is one you really don't want to skip if you can help it and I didn't have to trim any of it off. The meat was so tender, we really didn't even need steak knives. Even my mother, who doesn't offer praise freely, was impressed and said so. Who needs an old dried up turkey when you can make this delectable creation? FYI, I don't use the pot, just a roaster loosely tented with foil. item not reviewed by moderator and published
My husband and I made this for Christmas the year before last! We had fun and it turned out good just more dry than I thought it would. It also took longer so we will have to adjust for more time (start earlier in the day. I think my Mother in Law thought we were nutz!! But she said she enjoyed watching us and enjoys telling her friends how we used a "huge flower pot" to cook a roast in! Shopping for a flower pot in December will also get you strange looks... item not reviewed by moderator and published
This roast is amazing. I've done this roast like this at least 5 times. My family likes our roasts rare so I take mine out a little early around 110 degrees to make sure that when you put it back in at 500 it doesn't take it too far. You don't need the pot at all. Served with freshly grated horseradish, roasted winter veggies, and a wild mushroom risotto and you'll think you've died and gone to heaven. If I were to have a complaint it's that it cooks so slowly that the roast doesn't loose any fat and releases very little drippings so making Yorkshire pudding with some of the drippings leaves you short. item not reviewed by moderator and published
To leeloo0505: The flower pot is optional. If the inside of your oven is particularly clean then you're good to go. You may want to rotate the roast a couple of times during the 200-degree portion of the roasting. I have done it in a very old oven that has all kinds of hot spots and I am now required to do the roast for Christmas as a result. item not reviewed by moderator and published
Would love to try this recipe, but would like some advice. For those who attempted the recipe NOT using the flower pot - what did you use (dutch oven or standard roasting pan? Were lids used? Thanks for any information. item not reviewed by moderator and published
Does this recipe really need any more reviews?!?!?! Made it last night for NYE dinner. Absolute perfection on the meat, even without the flower pot. We made a small 5lb. roast. I let mine cook to a temp of 126 before taking out (I like it more medium). Served with Alton's horseradish cream sauce. Can't wait to make it again. item not reviewed by moderator and published
Made this for Christmas and it was really good. I only gave it a 4 star as I would adjust the cooking time/temp. I did it as stated and it was medium not medium rare. I was very happy to find a "prime" piece of meat and would have liked it medium rare. I am going to try it next time taking it out at maybe 113 degrees and letting it sit then going back in. Would not want to skip the final hot oven as it really crisped it up. I think it would be fine without the pot. item not reviewed by moderator and published
I have never tried anything like this before so I thought I would try after seeing the show. I cooked this for Christmas dinner with Spinach Soufle stuffed tomatoes and garlic mashed potatoes. This was so easy to make and I have never had beef I liked more than this. Thanks for a wonderful recipe item not reviewed by moderator and published
sooo easy very tasty 12+ people loved it. those of you who do not like the look of red meat try reaching an internal temp of 138 before taking it out of oven. item not reviewed by moderator and published
I followed the recipe exactly. Had the roast in the fridge for a week and it gave off no liquid? Used the Terracotta pot on the grill. Maintained a temperature of just over 200F. A 10lb roast took 5 hours to get to 118. It rose to 122 before stabilizing. 15 minutes in oven at 500, rested for 20 minutes and it turned out medium rather than medium rare. Most loved it, other than the real carnivore who likes her meat almost raw!. Next time will skip the 15 minutes @ 500, maybe it will end up medium rare in the middle. Have cooked this roast many times and it does not turn out the same every time, even though temperatures and times are the same. Will skip the pot next time. item not reviewed by moderator and published
I haved prepared a number of prime ribs and they have always recieved rave reviews from my friends and family. I have used other methods of cooking and they always turned out well, low and slow and then turning the heat up to brown was by far the best prime rib I have ever made. Everyone from Christmas dinner could not stop talking about how perfect the temp turned out, I will be making another for New Years Eve. item not reviewed by moderator and published
Absolutely Awesome my Butcher didn't have a bone in roast but used a lovely trimmed ribeye roast. Just perfect. Did the aging bit (will use cheese cloth next time, the paper towels liked to stick some) but didn't do the pizza stone and terra cotta thing. Amazing results that will make this a family favorite for years and will be my legacy. item not reviewed by moderator and published
Just the best. I used my Tagine. I even put baked potatoes in the oven. 30 minutes a pound at 200 degrees was perfect for the 6 1/2 lb. roast. The potatoes cooked for 3 hours. We did twice baked with goat cheese. Yum. Thanks Alton, item not reviewed by moderator and published
Did not have the opportunity to dry age but this recipe is fantastic. the technique of starting low and ending high yields a much more evenly cooked piece of meat. Took a long time because we had a 7 rib roast but was fantastic. Alton is my favorite! item not reviewed by moderator and published
Easiest prime rib roast I've ever done! Followed Alton's directions except did not have a clay pot so used my roaster instead. Worked beautifully. Family loved it. This will be the recipe I turn to from now on. Thank you Alton! item not reviewed by moderator and published
This is the best method I've ever used. It produced the most evenly roasted rare beef and the brownest crust ever. However he temp would not go above 124 when resting, so I but it back in for browning at that point. I think next time I'll let the temp to to 122 or so before taking it out. It was a little too rare for some folks. Perfect for me! Simple and delicious. item not reviewed by moderator and published
I made a 4 rib roast (10 lbs for Christmas and it turned out wonderful. I dry aged the roast for 14 days, wrapped it in cheese cloth and changed the cloth twice. I took the meat out of the refrigerator 2 hours before cooking. The dry aging made it easy to cut away the fat. I used my Le Creuset risotto pot with a lid and it worked perfectly. I took the meat out of when the thermometer reached 118 F to let it rest - the meat temperature increased to 122 F but then it started to drop. I put it back in the oven at 500 F for 15 minutes. The meat came out rare to medium - it was fine for those who like it rare. I ate the end piece that was more cooked and it was delicous. It took approximately 4 hours to cook. This is the second year I made it for Christmas and I received many compliments. item not reviewed by moderator and published
Tasted fantastic. I was concerned about the aging, but after 4 days it was fine. The flavor of the meat was fantastic. I did the initial temperature 120. Rested while oven went to 500, then cooked for the 15 minutes for a 3 lb prime rib. Perfectly medium rare, and great flavor. item not reviewed by moderator and published
That was fantastic!! I cooked a 3 rib standing rib roast, dry aged for 6 days.....fork tender, melt in your mouth tasty, will definetly do this again! item not reviewed by moderator and published
I have dry aging prime rib for at least a decade, stash it in the bottom vegetable bin for a week changing the paper towels daily. The deep heavy beef flavor is well worth the wait and the time. Oh yea...skip the flower pot. item not reviewed by moderator and published
I make this every year for Christmas dinner, and it's always fantastic. If you've got time for the dry-aging, fine; but it's still darned good without it. And the whole planter thing is only necessary if you have a crappy oven. If you've got a decent oven, skip the planter. To those that complained about this being too complicated: skip the aging, skip the planter, and it magically becomes almost trivially easy and still delicious! item not reviewed by moderator and published
The aging process and starting at a low temperature work really well. I have never been disappointed with this method and I don't even use the terra cotta cover. item not reviewed by moderator and published
Outstanding! Absolutely flawless recipe. We couldn't get the terra cotta pot, so I used my enameled cast iron pot and covered with foil. I served it with Alton's horseradish sauce and yorkshire pudding - Wow! So amazing that I have another 10 lb roast aging in the fridge so we can do it again for Christmas. Alton - you are my hero! item not reviewed by moderator and published
I tried this recipe without the terra cotta planter and it came out just fine. I paid extra for a dry aged prime rib to save time and effort. Next time I'll try aging a select rib roast myself. It took about 4 hours to cook a 5 bone rib roast to 118 F. Internal temperature climbed to 131 F while resting under foil. An additional 10 minutes at 500 F created a nice crust and set off the smoke detectors. Even though I wrapped the probe cable in foil in an attempt to protect it from the high heat, it was still a goner. Oh, well. The roast was succulent and tender, with a color and texture almost like veal. Served with horseradish sauce and a nice Merlot. My guests loved it. I used the drippings to make Yorkshire pudding, which I'd never had before. One of my guests has a British grandmother and she pronounced it perfect, but it wasn't anything special and I doubt if I'll bother next time. Better to use the drippings for a au jus. item not reviewed by moderator and published
RE:Thyme to Cook; You should be able to age a boneless rib roast. I've aged steaks and other roast using the guidelines from this recipe. As for the cooking, I see no reason you can not use the directions from this recipe. What I like about Alton's recipes is that even a dummy like me can cook something like a standing rib roast and have it turn out beautifully. I've made this recipe several times and each time it turns out better than before. I love being able to age my beef properly and not have it go bad. Aging makes the meat a lot more tender and tasty. THANK YOU ALTON BROWN!!!!!!!!!!!!!!!!!!!!! item not reviewed by moderator and published
Can I use this same process with a boneless rib roast? Anybody? It's looks great so I am pre-rating it with 5 stars. item not reviewed by moderator and published
I used the aging and heat cycle in making prime rib from this recipe and it was FABULOUS! I cooked it in a cast iron dutch oven which turned out perfect. Be prepared to do this way in advance because it did take about 3 hours to do a 4 rib roast. I started a little higher (250) to get the process started but as soon as the temperature moved a degree or two throttled it down to 200. It takes a while after getting to 118 for the rise to stop and reverse then searing at 500 so again leave yourself plenty of time. item not reviewed by moderator and published
The terra cotta pot is less about how clean your oven is, and more about proper heat distribution. those arrogant ones who say..."my oven is clean, I don't need it"...will see poor results. No oven keeps perfect heat, no matter how expensive or new or clean. Second, here's an idea to help your probe. When it goes back in to "put the spurs to it" at 500 degrees, wrap the probe tight with foil. have lost may a probe this way. This method is awesome, and Lowe's carries these pots in stock, year round. item not reviewed by moderator and published
Sounds like this will be great. With a 5lb roast, and desire to have medium rare/medium results, would appreciate comments on what temp at which to pull from the oven...I'm aware that carry over will be less for a smaller roast like this...I'll likely be cooking in a dutch oven, rather than a pot as the recipe specifies. item not reviewed by moderator and published
Fantastio recipe! I agree with others that a longer age time (4-10 days) increases the intensity of the beef flavor. One important note though - when going in for the second (high-heat) roast, Alton recommends keeping the thermometer probe in the roast, or it "will spew like a whale." He is, of course, correct about this, but he fails to mention that most consumer-grade thermometer probes are rated only to 400 degrees. Thus, by keeping the probe in for the 500 degree roast, you risk damaging/ruining the probe. I've damaged 2 probes already this way, and it's annoying to keep replacing them at $12-15 a pop. BTW, it's also a good idea to calibrate your thermometer each time before using - boil water and stick the probe halfway in. The temp should read 212 degrees. If the temp is off, adjust the thermometer, or simply mark the temp difference and take that into consideration when cooking. item not reviewed by moderator and published
Absolutely delicious. I didn't use a terra cotta pot, just a standard roasting pan. This is our annual Christmas dinner. item not reviewed by moderator and published
My variation on his equipment is using a standard Lodge brand large cast-iron skillet and dutch oven. The roast goes in the skillet, and the dutch oven is the lid. It's not a tight fit, and I don't think that's desired anyway. The heavy cast iron makes a very good way of making the heat consistent around the roast, and I bet it's equal to the clay flower pot. The spouts on the dutch over and skillet make a convenient recess to run the probe's cable. Once the roast is done, the skillet is a better vessel for doing the pan sauce than a Pyrex dish, IMO. I worry less about shattering it. item not reviewed by moderator and published
@iznalclinton_5167769: I really don't see how the lead can contaminate your the roast, I mean, there's no surface contact with the food. However, if you have small kid then stay away from the leaded clay pot, just in case. AB did mention that you can either use a clean oven OR a terra cotta pot. Can't find a pot that will fit? Clean you oven instead! and soo! item not reviewed by moderator and published
I did this recipe twice; once with a normal pan and foil and then with a very large clay pot. Both times it was the best prime rib ever. Meanwhile I've been on a search for a 16" azalea pot and finally ordered one from my local nursery. Today, the owner told me that a) 16" azalea pots don't seem to exist and more importantly b) there is the possibility there is lead in the clay. The advice being not to cook in anything not meant for food. Has anyone else dealt with this issue?? item not reviewed by moderator and published
I prepared this roast with the 30 day aging. After cutting the dry outside parts and cooking the meat, it was soooo tender, no knife requird. I will not be paying any restarant $60 to $80 dollars for my aged steaks any more. All one needs is a BIG slab of meat and the patience to wait the 30 days. Elton is the man. Thanks for showing me how it was done on the show. A must try at lease once. 30 day dry-aged. item not reviewed by moderator and published
Should I expect a time difference if I am using a boneless rolled roast vs. the standing rib roast? My butcher did not have any rib roasts but I still wanted to try this for Valentines Day! item not reviewed by moderator and published
I should have given myself six hours for roasting it from beginning to carving. The Sage au jus wasn't the greatest, but the meat was cooked perfectly and was super moist. item not reviewed by moderator and published
For Christmas dinner I had a 14 pound boneless rib roast that was trimmed and tied. I did a rub of olive oil, garlic, salt and pepper. Then tied bacon around the roast, as I thought it would need a little more fat. I could not find a pot large enough to hold the roast..it was about 20 inches in length...so I ended up cutting the beauty in half. I then used my Grandmother's and Mother's Meralite covered roasters to roast the beef. I placed the thermometer in one of the two pieces. The roasts were brought to room temperature for two hours then placed in the oven at 200 degrees. It took about four hours for the roasts to reach 118. The roasters fit side by side in the oven. We then let it rest until the dinner was ready.....the roast reached about 133 while resting. We then placed the roasts back in the oven at 500. We grew impatient and removed the lids and used the broiler to brown the top of the roasts. They were delicious...and the best we had prepared ever!!!! item not reviewed by moderator and published
I cooked a 17 pound boneless rib roast for New Years Eve..got rave reviews.."moist and tender...the best prime rib I've ever had". I dry aged the beef only 2 days because that's all the time I had. Followed the recipe with a few seasoning exceptions...couldn't find a pot big enough for the roast so I used aluminum foil like others...times worked well with the remote thermometer, etc. The one thing I must add is that when you set the oven to 500d and put the roast back in the oven leaving the thermometer probes in the meat...MAKE SURE YOU DON'T PUT THE ENTIRE PROBE WIRE IN THE OVEN!!! I melted the plug that goes into the thermometer!!! Should've thought about that...won't happen again! I needed a new thermometer anyway. item not reviewed by moderator and published
I dry-aged for 8 (yes, I said 8 days. I used my regular old roasting pan. After roast hit 120 degrees I covered with foil and also a bath towel folded 4 times and placed the folded towel over the foil to further insulate the beast for the entire rest time. Carry-over temp after resting was 133 degrees. I learned this trick one year when my Thanksgiving turkey was done way too soon and had to keep it warm while I finished all my other dishes. item not reviewed by moderator and published
The technique worked for me, though I couldn't get a flower pot at this time of year (so I'd prepare for this in the summer time.) I used a roasting pan with a foil cover as another person indicated. Not sure if this affected the cooking time. (roast had been out of fridge for 3 hours, but was only 39...it's winter.) It took about 5+ hours to get to 120. I should have kept it in to 130...but it was getting very late. Very little pan juices--all were in the meat. Which you'd think would be good. However, my guests couldn't get past how red the meat looked. The temp indicated medium rare, and the texture had changed from rare, but it looked too rare for them. And since it cooked so gently, there really weren't any variations in the "done-ness" (so the ends really weren't much more than medium rare. And at that time it was really too late to cook it longer. So not sure I'd do this again. Though obviously everyone else had great success with it. item not reviewed by moderator and published
I couldn't find a terra cotta pot that would fit in my oven and handle the roast. I discovered the pot wouldn't fit at the last minute - no time to shop, so ended up using my giant Le Creuset dutch oven. I hesitated as we were having folks I didn't know very well over for dinner. But, my husband said to trust Alton even with the adjustment in cookware. The roast was phenomenal. item not reviewed by moderator and published
You have to wonder what it would be like to be one of these network chefs. Always having to come up with new ideas, can't make meat loaf like all the other meat loaf...got to do something different. So when I embarked on this video and method I figured, most likely I'd end up pissed. That is really how 90 % of new recipes go for me, and I go right back to the old tried and true method. With that said I was only having a small gathering this year for Christmas and everyone was my direct family. Heck with them if they didn't like my free food, I was going to try Alton's "new" method on a very, very old dish. So without boring you with the exact recipe steps I must say the dry aging and temps worked out PERFECTLY. Thanks Alton for a different twist. I now have a new old tried and true method! item not reviewed by moderator and published
I read the reviews on this and thought it would be great for christmas and it was out of this world! ...THIS WAS SO DELICIOUS... THE SAUCE INCREDIBLE... SO FLAVORFUL &amp; MOIST.... That night I was serving 4 adults and 2 kids and although I bought a roast to feed 10, we ate it all. The whole Dinner was delicious. I too did not have the specific cookware and just used a V shaped rack in a regular roasting pan. I covered the roast with foil the whole time and let it cook on 250 for 4 hours in which it reached the temp of 120. then I tookit out of the oven and followed the directions accordingly. It was perfect. We accompanied this roast with Rachel Rays "Smothered Mushrooms and Kale", Alton Browns "Glazed Carrots" and Tyler Florences "Smashed New Potatoes with Peas, Lemon and Pearl Onions" ...ALL 5 STARS ... WHAT AN AMAZING CHRISTMAS MEAL IT WAS.... ( all those recipes are available here on foodnetwork.com) item not reviewed by moderator and published
First time trying this method. I cook a prime rib every year and OMG is this easy. I was unable to find a prime rib this year and setteled on a nice looking choice cut. I don't know if it is the aging or the cooking methed or both, but this was the most flavorful roast you could ask for. Better than the prime cut I paid much more for last year. I thought my mother was going to cry when she tasted it. A few tips will help everyone. 1rst when you find your planter wash it with water and run it through a complete heat cycle up to your max temp. That will cook off any nasty fumes left from the lawn and garden department. I was very glad I did this before cooking day as it stunk the whole kitchen up. I did it twice but nothing came off of it the second time. 2nd the cook time is a bit optimistic for a 4 rib roast. I know milage may vary but plan on at least an hour or two longer. 3rd tip is to grill the cuts after cooking to please the people a little worried about a rare cut of meat. Almost criminal I know. Almost forgot, practice removing the heavy pot/lid before it is hot. item not reviewed by moderator and published
embarked on this endeavor for Christmas dinner for 15. Couldn't find an azalia pot so ended up with a large flower pot. the base had to sit on the very bottom of the gas oven and cleared the broiler bar by an inch and a half--whew! dry aged in fridge for 3 1/2 days but did not get expected drainage of fluids--I'm sure temp was in the right range but maybe not the humidity--maybe that's why--don't know. Took 13 pound hunk of meat out 4 hours before oven time and still only reached 42 degrees. However, it did seem to pick up heat quickly from the toasty oven over the first hour. After reading multiple reviews, I decided to leave the roast in until 128 degrees and then let it rise to 137 before the high heat phase for 15 minutes and rested 1/2 hour before cutting. I think if I had followed the directions, the meat would have been pretty scary rare. As it was, it was perfect medium rare just shy of medium all the way through, from one end to the other. Took about 5 1/2 hours. The red wine ausjus was great, too. Other tips--DO have the butcher cut the bones from the roast and tie them on, way easier on carving. Possibly run the new terra cotta through a heating cycle in advance of usage and guests being present as I found the pottery to throw off a terrible smell as it heated--it dissipated as the smell of the cooking meat overtook it but it was terrible for some time--may be the next time I use the pot and base it won't do that--may be something will have "burned away" during the first heating (and I had cleaned it prior to using it with just water). Will always use this method from now on, was easy-peasy once you relaxed and just did it. item not reviewed by moderator and published
Who is this guy? What planet does he come from? He turns the most daunting tasks, like roasting a 18 lbs prime rib roast for 18 people on Christmas day, into child's play! There I was preparing 18 lbs mountain of meat on Christmas morning, and waiting for the oven to reach is balmy heat of 200 degrees, when one of the real cooks in the of the family asks me, "Aren't you going to seal it?" Huh? what do you mean? I ask. Looking ever more appalled by the moment and taking the tone normally reserved for very small minds, the repeat, more slowly.... as if saying the same words that have no meaning for me will somehow take root in my sub-conscious mind and birth meaning into my obviously vacant brain tissue... "Aren't - you - going - to - seal - it? You - know... Sear - it - at HIGH - HEAT - FIRST - to lock the juices in? Other wise it will be all dry and tough...Duh!!" Oh, Sear it, yes, I will... of course... but only after it has cooked slowly. I'll sear it at 500 degrees at the end just to make it crust up nicely. From the look in their eyes, I think they seriously considered physically pulling me a way from the roast, to keep me from ruining $100 worth of prime rib... Doing us all, and the roast, a great favor on Christmas day. Then I said, I don't really know anything about cooking a prime rib. In fact I ruined last years because the thermometer was broken and it was way over cooked. But this year I'm following Alton Brown's Prime Rib recipe and he says to cook it low and slow first, and sear it at the end to give it a good crust... so... that's what I'm going to do. There was silence in the room when I evoked the sacred name of Alton Brown. Then... after a few moments of pause... They said, "Well, who would argue with Alton Brown?". And that was the end of it... until the Roast came out... And it was the best prime rib any of us had ever eaten and I was a hero. Thanks for the un-expected Christmas Present Alton! You're the best! item not reviewed by moderator and published
I had previously made chateaubriand for New Year's Eve for the past 15 or so years. I tried this recipe a few years ago and it has been my substitute. I make a six rib roast, which weights about 18 lbs. The family loves it and it makes incredible left over roast beef for tapas or sandwiches. What makes this recipe so great is its simplicity and elegance. Alton is the man! item not reviewed by moderator and published
I took the chance of letting my 9lb roast sit uncovered in the fridge for almost three days. Boy am I glad I did. It went over amazingly well for X-Mas dinner and the leftovers were just as good. Extremely easy and extremely tasty. item not reviewed by moderator and published
I have tried numerous ways to cook a prime rib. Alton's philosophy and hard science (lower heat and longer cook time) transforms this piece of meat into the most mouth watering, delicious piece of meat ever! Forget other theories--USE THIS COOKING METHOD! item not reviewed by moderator and published
What a great time this was! A new cook and enjoying the results by following great chefs. The texture on this meat was as good as any great steak house. Better, I was sitting in my house! A couple of lessons....3.5 days to age is not enough...at least 7 (maybe my refer's humidity, not sure.) 2 hours to bring a 9 lb roast to room temp...not enough. I keep my house at 60-62, so what is room temp anyway? Roast got to 40d so I went with it. A writer had listed measured cooking times and I was glad it helped a great deal. Used oven only and did not cover the roast worked out great. Went to 120d and took it out, covered it and it only went to 125d after 30 minutes so I put it back in at 500d for 25 minutes took it out and let it sit. Climbed to 130 after 30 minutes. Could have lit it sit for 15 minutes longer. Wasn't sure about the sage jus so I made a horse radish sour cream sause...both were excellent. Rubbed the roast with Worcestershire before the salt and pepper and put a little of the excess of the worcestershire on the bottom of the roasting pan along with carrots, celery, onions, and cloves of garlic. Will never cook a good piece of meat without dry aging it again. CAN YOU DRY AGE CUBED MEAT FOR STEWS? OR SHOULD IT ONLY BE FOR LARGE MASS SIZES ONLY?? Enjoy. item not reviewed by moderator and published
The recipe works, what can I say? Of course the quality of the meet is 75% of the battle. If you can't get good meat, your results may vary! I could get a tera cota pot from any local place so I had to settle for cooking the roast in a stainless steel roasting pan with a lid. I put the thermometer in and put it in the oven at 200 degrees with the alarm set for 121 degrees (my family likes it a bit more done). After four hours I still hadn't reached the alarmed temperature and was starting to wonder about my thermometer or placement but I held out and was glad I did! 4 hours and 21 minutes later the alarm went off and I followed the rest of the recipe to the letter. We were again really nervous when we carved the meat, because what little juices came out were dark red. But after carving and serving, the meat was excellent. Cooked to perfection at a final resting temperature of 131 degrees. Everyone loved it! item not reviewed by moderator and published
Tricia, your dilemma is nearly identical to mine, and I also live in the Omaha area. I'm still trying to find out where I can find one of these elusive pots, as when I google it all that shows up are Alton Brown recipes. If I don't use one, would a covered roasting pan work? item not reviewed by moderator and published
Well Our XMas Dinner was postone to 12/26 because of the blizzard. My roast has been dry-aging for 3 days - but I do not have an liquid in the pan or the towels are not wet. Is that normal? Next question - I am not going to do the terra cotta pot - so do I have to cover the roast with foil during phase 1 at 200 degrees? Or do I roast uncovered? I have ruined so many prime ribs in my holiday career. This is my last chance!! item not reviewed by moderator and published
Alan from MI: I had the same problem. Cooked at 200 until internal temp 118, removed and covered with foil, and it didn't rise at all. I put it back in the terra cotta contraption at 200 and let it rise to internal 130, then took it out, and it still didn't rise any more beyond 130. Kinda strange, but the final result is the same so I'm not sure it matters. item not reviewed by moderator and published
Make sure your thermometer is not touching bone or hopefully not within half an inch. Also be sure the thermometer is deep enough in the meat. If there isn't enough room clear of bones, insert the thermometer horizontally. I haven't made this yet (planning on it tomorrow), but I do know that bit about thermometers at least. :) Good luck! item not reviewed by moderator and published
anyone have any advice. my meat thermometer went up to 118 in about an hour, and it doesnt seem right. I am using a roaster instead of the terra cotta and pizza stone. my oven is set at 205 and is about 225 internal degrees. how long should I let it cook? i have a 8.5 lb roast. item not reviewed by moderator and published
Depends how large the beast is and how long it has been out of the fridge though... item not reviewed by moderator and published
how long is the cooking time for the beast to reach 118. is 4 hours pretty accurate? item not reviewed by moderator and published
I did this without the terra cotta dome, used a roasting pan and I used more herbs and spices for a crust. I really like that wallop of flavor when I bite into the edge. Mountain Jacks restaurant use to do this wonderfully on their prime rib. I am curious though....I took it out at 120 degrees, tented it with heavy duty foil but there was no increase in temp. It stayed steady at 120. So I am wondering if anyone else noticed this? I always have great luck with carry over cooking with other foods such as poultry (I personally can not stand over-cooked chicken or turkey). I was thinking the lower oven temp had something to do with this. It was a larger rib roast with 6 bones, but still, no raise in temp!? item not reviewed by moderator and published
This is a response to Bob from NJ. The container just keeps the roast out of contact with other food in the Fridge. I use a container and paper towels or cheesecloth. That way I can put something under the container during the days while the beef is aging if I need extra room in the fridge. item not reviewed by moderator and published
The detialed time/temp data is such a help! Now I know I won't have my family glaring at me while waiting for the roast to be ready. item not reviewed by moderator and published
I watched this episode last night and Alton dry aged the beef in a plastic container with holes in it. This recipe calls for a towel-draped method over a rack. Any difference between the two? item not reviewed by moderator and published
Great Googly Moogly! Without question, this is the ultimate method of preparing a prime rib roast to supreme perfection! I used a 10lb 4-bone dry-aged usda prime rib roast (bones cut and tied) cyber-ordered from Lobel's of NY (measured 10.5" in length). I didn't want any excuses for the meat and there were none. I used a 17" rounded terra cotta "low campana" pot {$24.95} and an 18" terra cotta flat saucer {$27.95} that fit very well together rim-to-rim and just barely fit in my oven. Height was no problem (4" from top and bottom elements) but front-to-back oven dimension was very snug indeed. Used a Polder electronic meat probe like Alton's, TruTemp oven thermometer, two 500f-rated oven gloves and a 14" square glazed stoneware dish which the roast fit with no hangout). I took the roast out of frig at 9am and it was 39f internal at 11:30am when I started it in the 203f oven. I had seen a greatly appreciated superb review by "null" dated 12-27-2008 (Calculating The Cook Time) and throughout 1st stage cooking (up to 118f removal point) I checked my time/temp readings against his/hers (I added the 'hers' in a weak attempt to disguise my unbridled chauvinism). Repeating her/his readings here .. {Time Temp Degree-Gained ... [11:30 38 n/a] [11:45 41 3] [12:00 46 2] [12:15 48 4] [12:30 52 5] [12:45 57 5] [1:00 62 4] [1:15 66 5] [1:30 71 5] [1:45 77 6] [2:00 83 6] [2:15 89 6] [2:30 95 6] [2:45 100 5] [3:00 106 6] [3:15 112 6] [3:30 118 6] Out, foil-cover and rest}. Actually mine hit 118f at 3:45pm. (Continued in Part 2) 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
I took my roast out about 4 hours before roasting, and mine only was about 46 degrees when I began roasting. item not reviewed by moderator and published
re-read the recipe....it says to turn down the oven to 200... item not reviewed by moderator and published
I have a 7 rib roast. Do have any recollection how long for low temp cooking time? item not reviewed by moderator and published

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