Dry-Aged Standing Rib Roast with Sage Jus

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I have wanted to try this for some time now and finally did. Couldnt find the planter as most stores around here dont carry that thing in winter. Anyway I only had time to dry age for a little over 2 days. You have to be trusting as the meat starts to look scary. When it was finally time to cook I let it stand out for about an hour and a half (something they always talk about but didnt have in the recipe. Put in the oven @ 200 and waited.... and waited.. and waited. I think it must cook faster with the planter as it took about 5 hrs to hit 118. I pulled the meat out and it was so cool that the temp didnt rise at all. I put the roast back in at 225 and set the alarm for 125. This took about another hour to reach, much to the dismay of my now very hungry guests. Once this temp was reached I pulled the roast and covered, then started the wine reduction. This step takes longer than I thought (about 45 minutes, for something that, in my opinion, tastes very bad. I guess I dont like the taste of Sage, but everyone is different. When i cut the meat though, I was very pleased to find it very flavorful with great texture, and this is only 2 days dry aging, next time I will go the 3 days or more. Over all it was good but if you dont have the planter plan on about 6 to 7 hrs of cook/ prep time. Also I would take to roast to at least 120 or more the meat was still a nice mid rare and didnt coast to much over 130 (134 I think.

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I actually cooked the meat completely differently (in a rotisserie, but used the aging process in this recipe. It turned out FABULOUS! I have a mortal, almost irrational fear of food contimination/poisoning, but if you stick to his temp/moisture guidlines, you'll be fine. I actually aged the beef for almost 5 days and it turned out perfect. Cooked perfectly through as well!

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I've had horrible results with standing rib roasts several times in the past and was largely discouraged by the tough and fatty results and the total waste of money. On pure faith in dear Alton I tried it again this year. I purchased a grocery-store choice cut of meat (to minimize my losses if it was another bomb--faith only goes so far. My local Home Depot supplied the appropriate pottery, and my cooler drawer in my fridge did the aging. (I was nervous, afraid I'd end up with a rotten piece of meat.

Let me tell you, this roast rivaled the local 4-star restaurants. Alton, you are wonderful! And to the person who asked if the pottery is necessary because it's inconvenient: yes, it's necessary, and if you want convenience you can get pre-cooked rib roast slices at your local Costco!

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I found the reviews extremely helpfull. the mistake I made was in not knowing temps and doneness. I went for 147 degrees and wound up with well done. I also could not get the meat temp. to rise out of the oven. I recommend not waiting more than 20 minutes and then placing back in the oven at the 500 degree setting until hitting the temp and doneness that you like. I also enjoyed and endorse the link to Emeralds Horseradish sauce. My family loved it. I also like Alton's idea of saving the bones for a late night snake for the Cook

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Alton Brown is the true food scientist, this recipe proves he knows how its done! Making it for the second New Years day in a row!

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My husband and I made this for Christmas Dinner this year, and it is fabulous! We received such rave reviews from our guests that all of them said we must do this again next year as well. Thanks Alton!

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I have to admit, I'm not a huge fan of Alton. A few weeks ago, we happened to catch this episode. We watched it because I always cook rib roast for Christmas. The past few years, I have cooked it at low heat using a slightly different recipe. It was definitely better than the higher heat method. But we had never aged the meat or crisped it at the end. I only aged it 2 days. I didn't do the clay pot -- just my roasting pan. Hands down, this was the best rib roast I have ever cooked. After reading all the reviews here, I left it in to 125? instead of the 118. Then let it rest to a little over 130. Then I crisped it. The roast was done to perfection. Absolutely fabulous. This recipe is a winner! I will never cook it any other way.

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This is a great way to age and roast a wonderful cut of meat. It has turned out better than restaurant cuts every time I've made it.

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I used a 2 rib roast instead of a 4 rib. I think b/c the roast was smaller, it didn't carry over as much heat. I took the roast out at 118 degrees, but it only carried over to 125. Next time I use a smaller roast, I'll probably let it go to about 123 degrees before taking it out of the oven.
I also used a roast that was already dry aged (can't beat the NYC butcher shops, so not too much moisture came out of it in the fridge.
All in all - outstanding...even without the flower pot. Probe therometer is a must!

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Recipe results in a juicy, flavorful delight!