Dry-Aged Standing Rib Roast with Sage Jus

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My first time with this recipe, but I got raves for Christmas dinner. Here is an observation on the heat to help the next cook:

1 Since I cook on a vintage 1936 Magic Chef, I used both an electronic oven temp gauge and a meat thermometer. Even though I kept the oven temp turned to the required 200 degrees, the oven temp was registering at 300 degrees -- probably due to the clay pot holding heat. This meant that the meat cooked a lot faster than I expected. Don't know if this is "right" or not, but the end result was fantastic, so it probably doesn't matter.
2 I expected the roast to end up medium rare, but it was very rare, even though I followed the temps exactly. This seems to be the experience of some of the other cooks here. I'm going to try it again and see what happens.

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This is the best receipe for prime rib. I especially drool over the sage au jus. It is fantastic and well worth the effort...enjoy!

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I didn't see this episode... You actually use an item from the garden shop? How big of a pot do you need? My oven's only so big!

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I was really unsure of the dry aging thing, convinced I was going to poison us, but I followed this exactly and I stunned my own self with how utterly perfect this roast turned out.

My people went crazy for it. It was perfectly rare, almost fork tender and absolutely juicy. I had no leftovers! They even ate the bones!

Alton, I should never have doubted you. You made my Christmas dinner the best ever and I got all the kudos!

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I just served this most wonderful 6lb. standing rib roast that was aged for only two days. My audience was a family of Koreans that have never eaten a piece off meat not Well done. This roast was a beautiful Medium and everyone wanted more. Truly the best meal I have ever severed.

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This is the second or third year I have followed Alton's Dry Aged Standing Rib Roast recipe. It is so good and everyone loves it. I make a roast every Christmas larger than the year before just hoping to have leftovers--have not had any leftovers so far.

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Don't fool around with other recipes. This is the last Rib Roast Recipe you'll need. It's simple and produces a perfect Roast.

And that's not a typo in the recipe. Start low and slow, and finish it off @ 500 degress F.

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I made this roast for Christmas last year and I have never had a more flavorful, tender roast, not to mention the rave reviews from the family! We are having it again this year, I think it might become a family tradition. Thanks Alton for the great recipe and cooking skills advice. My husband and I always look forward to your show.

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Growing up with a chef dad, I never thought I'd be able to top his holiday roast. That belief was shattered when I served this roast last year. My family is still talking about how delicious and flavorful it was.
Prep time - if you have limited fridge space, it may be a bit inconvenient.
Digital probe thermometer - the one I have is good in terms of functionality, but can be technically challenging. Just make sure you take the time to read the directions over before delving into the project. If you do not have this set properly, it will mean the end of your meal.

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The roast is pink and cooked perfectly.