Food Network
Home> Recipes> Beef>
Dry-Aged Standing Rib Roast with Sage Jus Recipe

Dry-Aged Standing Rib Roast with Sage Jus

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (244)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 244

Showing 91-100 of 244

Sort by:

Newest

  • on October 13, 2009

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 02, 2009

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 18, 2009

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 01, 2009

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 11, 2009

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 05, 2009

    Flag

    Had to try this recipe when I saw Alton prepare it on TV but coudln't find a Terra Cotta planter this time of year so made a cover of tin foil. Maybe that's why it took over 6 hrs to cook a two bone roast. All the same it came out perfect. I've never had a better rib roast and the left overs in sandwiches are too good to believe. I have an exceptionally well trained dog that hasn't begged for scraps in 7 years. Gave him a couple of peices and now I have to retrain him all over again. I can't go anywhere near the roast without his nose trying to get in there. Only one recommendation. Boursin Cheese. It's about the only thing that can make this dish better.

    Now I can't wait till spring so I can try making this the right way.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 02, 2009

    Flag

    Have used this method 3 times and it just gets better. My family no longer likes to go out for prime rib. We have gotten spoiled on Alton's recipe. Yes it does take a long time but it's well wworth the wait!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 31, 2008

    Flag

    Have cooked New Years Day rib roasts now for 4 years using this method, except the terra cotta pot. Have a clean oven so didn't need it. Perfect every time!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 31, 2008

    Flag

    Follow this recipe and be prepared to go to heaven, the best prime rib ever, if you want to have a little more done, (this was really pretty rare, I suggest cooking until
    120 and then searing at 500 without the terra lid for 20 mins...ENJOY and thanks to Alton for a winning recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 30, 2008

    Flag

    We followed the instructions exactly using the pot, the oven thermometer, etc, and with a 5 bone roast (we're a big family, it took about 6 hours from when we put it in the oven to when we served it after letting it come to room temperature for a couple hours. Next time we'll just start earlier, everyone had to wait around. That said, it was a perfect even medium rare, could not have been more delicious! Served it with Ina's horseradish sauce, Nigella's butternut squash with pecans and blue cheese, green beans and Ina's caramelized shallots. Made for a ridiculously good Christmas Eve dinner!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1... 5 6 7 8 9 10 11 12 13 14 15 ... 25 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.