Dry-Aged Standing Rib Roast with Sage Jus

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we used this recipe for last year's dinner. it was so easy and tasty we just had to use it again this year. thanks alton!!!!!!

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You may need to adjust the temps though. Instead of pulling out the roast at 118 I pulled it out at 125 and it only heated to 129 and stopped. I blasted at 500 for about 18 minutes. When I took it out I took the temperature and it got up to 150. The center cuts were pretty rare. I liked it that way but next time I'll keep it in the oven at 200 until it gets up to 130 degrees. I made the Au Juise and it was great I also used the fat to make Yorkshire Pudding which was a great side dish for this meal. Then I used the bones and made beef soup. Today I had a prime rib sandwich on an onion roll for lunch. This cut of meat may be expensive but I was able to make so many things out of. Best of all the kids asked for thirds!!

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Inactive time is 3 DAYS not 3 Minutes

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With the high cost of Standing Rib Roasts it's important to cook it right. Elton shows us exactly how to do it, and do it right!

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I have used this recipe before, and with trying a few variations. It all goes back to the original when you want a flawless and tasty prime rib.

When using this recipe, don't skimp on using a lower and cheaper cut, as it will taste this way in the end. Also using a GOOD RED wine makes all the difference in the world when it comes to the Au Jus.

I have to say that this is probably the best prime rib recipe that I have found, and have passed this on the several friends who loved it.

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Made this tonight for my in-laws' 30th Anniversary Dinner and everyone loved it! The hardest part was waiting for it to be done so we could try it. I thought the wine flavor of the au jus was too strong, so next time I will use beef broth instead. Perfect for a special meal.

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This was the first rib roast I have ever made. It was easy, and came out melt in your mouth delicious! My whole family loved it. This is now going to be our traditional Christmas dinner. No more ham..:.

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This is the best roast ever. Put it on and then did my gardening. Never easier.

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I found this preparation to be both simple and delicious. The roast came out perfectly, and I won't roast any other way from now on.

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We have made this roast a few times now and it comes out perfect everytime. The Sauce is to die for.