Dry-Aged Standing Rib Roast with Sage Jus

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I made this Saturday night for a dinner party. At first, I was not going to use the flower pot, but then went ahead and used it anyway and I am so glad. This is far and away the best standing rib roast of all I've tried from Food Network. I highly recommend you give this a shot.

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I made this last year for Thanksgiving and it was a huge hit. I didn't use the planter, but followed the rest of the directions to the letter. The dry aging step is one you really don't want to skip if you can help it and I didn't have to trim any of it off. The meat was so tender, we really didn't even need steak knives. Even my mother, who doesn't offer praise freely, was impressed and said so. Who needs an old dried up turkey when you can make this delectable creation? FYI, I don't use the pot, just a roaster loosely tented with foil.

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My husband and I made this for Christmas the year before last! We had fun and it turned out good just more dry than I thought it would. It also took longer so we will have to adjust for more time (start earlier in the day. I think my Mother in Law thought we were nutz!! But she said she enjoyed watching us and enjoys telling her friends how we used a "huge flower pot" to cook a roast in! Shopping for a flower pot in December will also get you strange looks...

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This roast is amazing. I've done this roast like this at least 5 times. My family likes our roasts rare so I take mine out a little early around 110 degrees to make sure that when you put it back in at 500 it doesn't take it too far. You don't need the pot at all. Served with freshly grated horseradish, roasted winter veggies, and a wild mushroom risotto and you'll think you've died and gone to heaven. If I were to have a complaint it's that it cooks so slowly that the roast doesn't loose any fat and releases very little drippings so making Yorkshire pudding with some of the drippings leaves you short.

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To leeloo0505: The flower pot is optional. If the inside of your oven is particularly clean then you're good to go. You may want to rotate the roast a couple of times during the 200-degree portion of the roasting. I have done it in a very old oven that has all kinds of hot spots and I am now required to do the roast for Christmas as a result.

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We've made this 5 times now - each spring for the "family dinner" (16 kids and spouses. What a hit! The aged flavor is delicious. We have our butcher cut the roast off of the bone and then tie it on (saves time when carving and then age it for a week in the back of the fridge. Add creamed baby spinach and twice baked potatoes for a heavenly classic.

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Would love to try this recipe, but would like some advice. For those who attempted the recipe NOT using the flower pot - what did you use (dutch oven or standard roasting pan? Were lids used? Thanks for any information.

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Does this recipe really need any more reviews?!?!?! Made it last night for NYE dinner. Absolute perfection on the meat, even without the flower pot. We made a small 5lb. roast. I let mine cook to a temp of 126 before taking out (I like it more medium. Served with Alton's horseradish cream sauce. Can't wait to make it again.

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Made this for Christmas and it was really good. I only gave it a 4 star as I would adjust the cooking time/temp. I did it as stated and it was medium not medium rare. I was very happy to find a "prime" piece of meat and would have liked it medium rare. I am going to try it next time taking it out at maybe 113 degrees and letting it sit then going back in. Would not want to skip the final hot oven as it really crisped it up. I think it would be fine without the pot.

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I have never tried anything like this before so I thought I would try after seeing the show. I cooked this for Christmas dinner with Spinach Soufle stuffed tomatoes and garlic mashed potatoes.

This was so easy to make and I have never had beef I liked more than this.

Thanks for a wonderful recipe