Dry-Aged Standing Rib Roast with Sage Jus

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Made a boneless version of this for Christmas Eve party of 12. Dry-aged for 2 days. It took nearly 2 hours to bring to room temp the 6 lb. boneless roast. Rubbed it with canola oil, salt, pepper, and finely chopped rosemary. Tied it up and set it in oven. Did not have terra cotta pot, so used a cast-iron pot instead. Set the roast in a pyrex baking dish with a rack on top of a pizza stone. It's a lot of hardware, but worth it! I was a little worried about steaming the roast, but it didn't happen - there was venilation from below because pot sat on top of pyrex baking dish. I cooked it at 250 (preheated the cast iron pot and pizza stone for 3 hours until roast reached 118 degrees. Took it out and waited until temp stopped climbing and oven preheated to 500 degrees. Put it back in until roast reached internal temp of 135 degrees (medium/medium rareish. Set off smoke alarm once, but everything was fine with the roast (I think it was the pizza stone, frankly, that smoked up.

The crowd went wild. I did make a different sauce (balsamic, honey, shallot thing. Roast was perfectly done and didn't have any left. :(

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This is the best and most precise way to cook a prime rib. I've done it several times and it is perfect every time. The dry aging is exactly on point and works every time as well. This Christmas for the family feast, I "did the math". I recorded the meat's temperature every 15 mins from start to finish. A 14 lbs roast went Into a 200 degree oven (I have a roaster and rack tall enough to cover and so I can skip the terra cotta pot, the roaster was $90 well spent with the meat temperature at 38 degrees and then out at 118. (used external probe meat thermometer with alarm, again $25 well spent by the way After the first hour of temperature gain of only about 2 degrees per 15 min interval, the meat consistently gained 6 degrees in temperature every 15 mins there after. Once removed from the oven the meat gained about 2 degrees per 15 min interval until reaching perfection at 130.
Here's the recorded results:
Time Temp Degree Gained
11:30 38
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 and cover and rest
3:45 120 2
4:00 122 2
4:15 124 4
4:30 126 2
4:45 128 2
5:00 130 2

So, 4 and one half hours, start to finish.

If prepared exactly as Alton directed, the sauce is excellent as well. Used a nice Merlot for the deglazing and fresh thyme. I did however, strain and reduce by about 1/2 while I craved the roast feast!. Alton, thanks this is the most perfect way to prepare this feast. I also recommend springing for the proper gadgets (meat thermometer, good roaster, etc. and splurging for the bigger roast just for the great left overs, plus the bones are great for stock for French Onion soup!

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Did not get 4 bone had to settle for 3, way too expensive. Dry aged for 6 days in my mini fridge. Started out with a 7.16 lbs in the fridge ended up with 6 lbs. after all the moisture loss and trimming of the meat. I made it for Christmas dinner. My wife had to work later than expected, so my timing was off for delivery to the table. However, the roast was still the best we EVER had. The internal temp climbed to 137 on the counter (uh-oh I thought. Well, then I had to put it back in the oven to crisp at 500 degrees for about 10 min. I thought it was ruined. However, it was still pink and juicy throughout. As a matter of fact I now know my perfect temps. 124 out of oven and tent, rested till 137, back in at 500 for 10 min to crisp and 20 min to rest then carve. OMG what a meal. Tender and juicy though out. I made a horseradish sauce and the au jus. Did not need any. Even the next day the best roast beef sandwich I EVER had. Go ahead and make this you will enjoy. Stop reading and go ahead MAKE IT!!!

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Alton - This was the best standing rib roast my family has ever had!! We made it for our Christmas dinner and everyone raved. With a digital thermometer, the whole thing is a cinch. And the sage au jus is just the ticket to top it off.

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My in-laws came for Christmas dinner yesterday and the roast was a huge hit. I bought a 7.25 boneless prime rib at Costco. I began the dry age process only 2 days before. I also wrapped cheesecloth very lightly around the whole roast so it wouldn't look so scary. The men went out on Christmas Eve to find a suitable pot, but they were not clear about how it worked, so they were looking for a pot that was big enough on the bottom to fit the roast. They got it when they thought of a smokehouse, but the store didn't have a large enough azalea pot, so, instead of a squatty pot, they came back with a tall 12' mouthed flowerpot with a 12" base plate. Luckily, the whole thing fit into my oven on the very bottom rack, but I was afraid that it was too close to the flame. My oven only goes down to the oddly random temp of 260, so I turned the oven on as low as I could without sputtering out the flame. I forgot to take the roast out to get it to room temp until 11am. I put the still coldish roast in a large Pyrex pie plate on top of the base plate at noon, and covered it with the giant flowerpot. My family thought I had gone around the bend. My meat thermometer temp started at 130, so I calculated where 118 would be if it were marked that low, and took it out at about 4ish, when it rose to what I hoped was the correct temp...I covered it with foil, put it on the stove to rest and cranked the oven up to 500. I put the roast back in when it got to 130, it took about 20 minutes to get the crust right and to get the temp moving up again while it rested in foil the 2nd time. I pulled it out at 140, but the temp dropped and wouldn?t come back up, so we cut the roast at 5:15 and it was perfectly medium rare all the way through. Brilliant!

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My family likes their meet cooked medium so I cooked the last ninety minutes at 300 and let the temp get to 127F and let it get to 133F before cutting. Still tasted awesome! I used a Pampered Chef Deep Dish Baker and draped foil to cover the exposed areas instead of a terracotta pot and this worked fine. I cooked a 4 rib roast, and it took 5 hours to cook. I had read that there was a chance for very little au jus and this was the case for me - I had backup au jus and needed it. A great meal!

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To start I ordered a 5 bone prime rib 21 days in advance and had m y local butcher hang in his cooler, he also cut the bones and retied them to the roast. I have a clean oven so I did not need the terra cotta planter. I preheated convection oven to 250 coated with conola oil kosher salt and coarse pepper stuck with themometer placed in oven turned to 200 degrees. 4 hours later looked at tempature just at 118 put on counter and wrapped in foil temature never reached 130 40 minutes later I put back in 500 degree oven for 10 minutes now all the fat melted from the roast removed roast inutrnal temp was 137 degrees placed on counter for 1 hour prior to cutting used the fat for yorkshire pudding YUMMY deglazed the drippings with water added my VINO and cooked for 45 minuted. My sister in law will only eat well done meat I refused to cook any longer for her gave her end piece she loved so much wanted other end too the roast was done perfect nice and pink all the way through very tender and tasty. If only my guests new I paid $135 dollars for that roast.

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I didn't really notice much difference from the aging, but the wine sauce is fantastic. I used onion soup in place of water. Super great! You don't need the terracotta pot if your oven is clean.

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We fixed this roast yestereday, 7 bone in rib roast from Costco, prime grade for a very reasonable price. I used 6 layers of regular aluminum foil smunched tight over a roasting pan sitting on a large round stone. I could not fine a terracotta pot big enough for the roast, but small enough for my oven! I used a Polder THM 360 stuck in the center of the thickest part of the meat. All the rest of the instructions I followed as stated. This meat was so tender and flavorful, I thought I had died and gone to heaven it was so good. I could cut it with a fork. Most of our guests raved about the flavor and the texture. Everyone got the piece they wanted, from well done to rare. Thank you Alton, for making my first experience with an expensive roast an absolute success.

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I make this a couple times a year and it never disappoints! I follow the direction to the letter yet something always goes "wrong". This time my thermometer isn't working! No worries though; I know everything will be fine.
I've used the terracotta pot but I also use a 13" round, stone baker and a stone bowl as a vessel. Either one works just fine. Thanks again Alton!