Dry-Aged Standing Rib Roast with Sage Jus

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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!

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.