Dry-Aged Standing Rib Roast with Sage Jus

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This was amazing. I have been cooking rib roast for years and by far this was the best one I have ever done. I did some minor adjustments. I did this after reading the reviews of this recipe. Here is what I did


1. I aged the meat for ten days.

2. I used a 3 bone roast 7.65 lbs and I cut off the bones. RE TIE THE ROAST with twine.
(My 3 English Setters each got there treat

3. I used Olive oil to coat the roast.

4. I used a pizza stone on the bottom rack and a stone pie dish upside down on the rack above the roast and tented loosely with foil half way from the small end of the roast. I left the large end untented

5. I put my roast in at ROOM TEMP at noon. It came to temp around 4pm, I adjusted my temp between 200 to 275 so we could eat by 5-5:30pm. I pulled it out at temp 123 and covered with foil for 20min or so while the oven got hot to 500 degrees. You can do slower roasting but I didn't want to be hovering over it all day watching it at 200 degrees.

6. Once I put it in the oven at 500 degrees, this part took a little longer. WATCH YOUR MEAT TEMP!! I pulled the roast out at 138 degrees. I let the temp rise to 145 and then cut the meat. We didn't want it too rare. I let it rest for 15 min and sliced. IT WAS PERFECT!! Very tender and full of flavor. We served this for 5 people with horsradish instead of the sauce. I have enough for 3 for leftovers.

I will never do a rib roast any other way again but this method.

THANK YOU

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I never considered doing a rib roast like this but I am so happy that I tried it!
The meal was perfect ~ the roast came out perfect.
A+ Alton!

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Excellent au jus

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I cooked the meat to 130 degrees, let it rest for about 10 minutes while oven heated to 500 degrees. Then I cooked it to internal temp of 145 degrees for a medium rare/medium roast. It was perfect! I might cook it to 125 & 140 degrees next time for more of a medium rare finished product. I have been cooking rib roast every Christmas for 6 years and this was the best one yet for nice crisp crust. Also, very few juices in the pan - all were in the meat!

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I skipped the dry aging and planter processes. I just followed the temperatures of the oven and meat temps. I put the roast in at 10:30 and it was done by 3:30 (if that helps with timing using a 3 bone roast. It turned out perfectly medium rare throughout. I made an Au Jus without the pan drippings (1 cup of wine, 2 cups of beef stock, salt and pepper and it tasted fine without the drippings.

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low heat start works wonderfully

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The results were delicious, but the roast took FOREVER!

I finally gave up after more than 8 hours. I wanted the beef medium (rather than medium rare. It took almost 7 hours to get to 118; I finally took it out of the oven at about 130. After its final crusting, it eventually reached 145, which was perfect for my taste--still quite pink, but not red.

I'm not sure why it took so long: was the clay pot I was using too heavy? Was the roast too cold (it essentially went from the fridge into the oven, and the thermometer started out at 32 degrees!? The pot I used had a dark interior--was that the problem? The roast was tied--did that affect the cooking time?

We were quite pleased with the texture, taste, and appearance of the finished roast, but Christmas dinner after 9 p.m. was NOT part of the plan!

Next time I make this (and I will make it again, I will bring the roast to room temp before putting it in the oven, and I will probably dispense with the clay pot.

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White Christmas - had to dig through the snow to harvest the sage leaves. A wonderful standing rib roast!

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Easy and great taste

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This is some awesome prime rib, and really not hard to do at all. And don't let the dry aging thing scare you, it's easy and makes a big difference in the end result.

I deviated a little by heating the roast to 127 F before pulling it out of the pot (which took about 5 hours. After the high heat sear and a 40 min rest, it turned out a perfect medium rare.

I could only find a 14" azalea pot in my area...which makes a big difference when you're trying to find a baking dish that will fit underneath. I ended up buying a inexpensive 12" stainless steel skillet and sawing the handle off...which fit perfectly. It also worked well when making the jus afterwards.

But yeah, make this and your "kitchen timid" friends will think you're a master chef =