Dry-Aged Standing Rib Roast with Sage Jus

Recipe courtesy Alton Brown

Show: Good EatsEpisode: Family Roast

Rated: 5 stars out of 5Rate itRead users' reviews (203)

Cook Time:
4 hr 0 min
Level:
Easy
Yield:
10 servings

Times:

Prep: 35 min
Inactive Prep: 3 min
Cook: 4 hr 0 min
Total:: 4 hr 38 min

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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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Comments & Reviews

recipe Dry-Aged Standing Rib Roast with Sage Jus
Alison Redmond, WA 01-09-2010
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Worth the wait
Rated: 5 stars out of 5

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.Read more
recipe Dry-Aged Standing Rib Roast with Sage Jus
Rose Plainfield, IN 01-05-2010
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Wonderful...best ever
Rated: 5 stars out of 5

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!!!! Read more
recipe Dry-Aged Standing Rib Roast with Sage Jus
warren Westampton, NJ 01-02-2010
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Absolutely wonderful...just an add on note
Rated: 5 stars out of 5

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.Read more
recipe Dry-Aged Standing Rib Roast with Sage Jus
Maggie Woodridge, IL 01-01-2010
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Carry-over Temp
Rated: 5 stars out of 5

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.Read more
recipe Dry-Aged Standing Rib Roast with Sage Jus
Stephen Beverly Hills, MI 01-01-2010
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Be prepared--Takes a long time
Rated: 3 stars out of 5

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. Read more
recipe Dry-Aged Standing Rib Roast with Sage Jus
MARIAN Charlottesville, VA 12-31-2009
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Phenomenal. Used a LeCreuset Dutch Oven
Rated: 5 stars out of 5

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. Read more