Dry-Aged Standing Rib Roast with Sage Jus

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I make this every year for Christmas! My family loves it!! The best!

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Used the pot once just clean your oven and you can get the same results. Last time used a smoker set to 250 degrees to get up to the 118 degree internal and finished in a 500 degree oven amazing results. Did not dry age the last one.

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Wow. Or, as the British might say, "brilliant". I've been doing roasts for longer than I'll say, but this was simply amazing. Given the price of a standing rib roast these days you want a recipe that will yield great results, and this one will.
Like others are doing, I use an old-fashioned roasting pan, not a flower pot, and it works just fine.
There are only 2 "yes but"
1. it's a bit disingenuous to say the prep time is 4 or 5 hours when it's actually 3 DAYS.
2. I've made roasts this way several times now and, except for the bones, there are never any leftovers.... (the bones, by the way, make great soup later

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Made this for the first time and it will not be the last time that's for sure. What a hit!! The tenderness of the meat was unbelievable to say the least. I didn't use the planter, just a roasting pan and rack with heavy foil. I was amazed at the dry aging process itself, and the result it gave. I aged my roast for 4 days. I tried the process on a 2-inch thick bone-in rib eye steak with the same result..deliciousness. Will be treating all of my beef this way. Good job Alton!!!

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Fabulous. This single recipe has given me the reputation of being a great cook. It is one of the easiest recipes in my vast collection, and requires very little time for prep or attention as it cooks. I pretend I've put a lot of time into this for a special occasion, so it really accentuates the idea that I have significant skills in the kitchen. I make this when I don't have time to fuss in the kitchen. It turns out perfect every time. I don't ever order prime rib out because I do such a good job at home. The thermometer is the key. I have made this probably 50 times. Yum. (It's good even if you don't age the meat. I buy the whole side at Costco and cut off the piece that won't fit in my big oval Dutch oven pan and freeze the extra. Serves about 20. If there are leftovers, I cut it up and make chili out of it along with leftover pork tenderloin. Double yum. Fantastic recipe...a favorite request for a special meal for birthdays. Easier than going out to dinner!

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I make standing rib roast every Christmas and this year used Alton's excellent advice on dry-aging and it was the best roast yet. Made w/ a garlic/herb paste crust. Thought the azalea pot idea was cumbersome, complicated and completely unnecessary to turn out a great roast.

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well after always wanting to cook a prime rib I finally did and used this recipe .I followed it but dry aged it for 8 days ,cooked it last nite ,friday before New Years . It turned out fantastic ,everyone loved it !! will be cooking this again and again ,didn't use the flower pot , cast iron pan , glass ware and tin foil tent . will adjust cooking temp a little as it turned out rare which was fine for all but a couple of my guests ! Thank You , Alton Brown ,your the Man ! sincerely , Cavecook

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Wow, we have tried several prime rib recipes, trying to get it "right" as we all like ours medium rare. Other recipes we have used give us ends that are well done and the middle is the only medium rare part. AB's dry aging takes out that moisture, lets your meat cook evenly, and we had medium rare from one end of our prime rib roast to the other. Excellent recipe. This is how we will ALWAYS do our prime rib from now on. Thank you AB for your detailed instructions and for the explanations of "why" that you share with us so well! No other recipe for prime rib holds a candle!

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For perfect meat, AB's Rib Roast. Pay attention boy's and girls, your heart will pound out of your chest if you prepare as suggested. It's beautiful!!!

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A great cut of meat with several ways to roast is right and a lot of ways to do it wrong but to get the greatest taste out of a prime rib roast is this recipe.