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 (172)

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
Courtney Newport News, VA 11-12-2009
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Sooo Delicious !!!
Rated: 5 stars out of 5

This was my first time making prime rib and it was outstanding!! I didn't use the planter pot..I used my dutch oven for the... entire process, covered in loose foil. On average, the meat was in the oven a total of 5 hours. I cooked it to 120F on 210 for the first 4-4.5 hours and to 125F on 500(uncovered) the remaining 1/2 hour and it turned out perfectly medium rare. I can't wait to make this again!!Read more
recipe Dry-Aged Standing Rib Roast with Sage Jus
Michelle Houston, TX 10-13-2009
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The best roast beef I've ever had!
Rated: 5 stars out of 5

I made this recipie two years ago when I announced that I was pregnant with the first grandchild to both sides of the family.... That was very exciting but we can't talk about that day without mentioning the roast!Read more
recipe Dry-Aged Standing Rib Roast with Sage Jus
William Montgomery, AL 04-02-2009
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Best Roast!
Rated: 5 stars out of 5

Have tried this recipe a couple of times and very pleased with the results. Be careful with that glass pan at the end-pyrex... will shatter.Read more
recipe Dry-Aged Standing Rib Roast with Sage Jus
Frank Inver Grove Heights, MN 03-18-2009
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Excellent!
Rated: 5 stars out of 5

Without question, the best Rib Roast my family has ever eaten. I did it on a "Big Green Egg" and it came out really well!
recipe Dry-Aged Standing Rib Roast with Sage Jus
Jim Hickory Creek, TX 03-01-2009
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Perfect- Don't change a thing
Rated: 5 stars out of 5

Total cooking time 4 hours exactly... I left the roast (covered in foil) on the pizza stone while the oven was preheating to... 500... this helped raise the internal temp to 130 before crisping up the exterior. Read more
recipe Dry-Aged Standing Rib Roast with Sage Jus
Bruce Scottsadale, AZ 01-11-2009
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This Really Makes Me Mad
Rated: 5 stars out of 5

The results of this recipe were so good I am now angry at every restaurant that has charged me $20-$40 a plate for something... that was so much less than what I achieved myself! Shame on them. I too did not use,... pottery to achieve this. I stuck with a standard roasting rack and pan. I dry aged for a week - half of which the rib was coated with a mix of salt, pepper, onion powder, crushed red pepper, and garlic powder (kind of like a standard steak rub). I did the 500 degree at the start and used convection baking at 250 degrees. Even the end-cut was stupidly tender and delicious. Read more