Dry-Aged Standing Rib Roast with Sage Jus

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sooo easy very tasty 12+ people loved it. those of you who do not like the look of red meat try reaching an internal temp of 138 before taking it out of oven.

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I followed the recipe exactly. Had the roast in the fridge for a week and it gave off no liquid? Used the Terracotta pot on the grill. Maintained a temperature of just over 200F. A 10lb roast took 5 hours to get to 118. It rose to 122 before stabilizing. 15 minutes in oven at 500, rested for 20 minutes and it turned out medium rather than medium rare. Most loved it, other than the real carnivore who likes her meat almost raw!. Next time will skip the 15 minutes @ 500, maybe it will end up medium rare in the middle. Have cooked this roast many times and it does not turn out the same every time, even though temperatures and times are the same. Will skip the pot next time.

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I haved prepared a number of prime ribs and they have always recieved rave reviews from my friends and family. I have used other methods of cooking and they always turned out well, low and slow and then turning the heat up to brown was by far the best prime rib I have ever made. Everyone from Christmas dinner could not stop talking about how perfect the temp turned out, I will be making another for New Years Eve.

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Absolutely Awesome my Butcher didn't have a bone in roast but used a lovely trimmed ribeye roast. Just perfect. Did the aging bit (will use cheese cloth next time, the paper towels liked to stick some but didn't do the pizza stone and terra cotta thing. Amazing results that will make this a family favorite for years and will be my legacy.

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Just the best. I used my Tagine. I even put baked potatoes in the oven. 30 minutes a pound at 200 degrees was perfect for the 6 1/2 lb. roast. The potatoes cooked for 3 hours. We did twice baked with goat cheese. Yum. Thanks Alton,

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Did not have the opportunity to dry age but this recipe is fantastic. the technique of starting low and ending high yields a much more evenly cooked piece of meat. Took a long time because we had a 7 rib roast but was fantastic. Alton is my favorite!

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Easiest prime rib roast I've ever done! Followed Alton's directions except did not have a clay pot so used my roaster instead. Worked beautifully. Family loved it. This will be the recipe I turn to from now on. Thank you Alton!

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This is the best method I've ever used. It produced the most evenly roasted rare beef and the brownest crust ever. However he temp would not go above 124 when resting, so I but it back in for browning at that point. I think next time I'll let the temp to to 122 or so before taking it out. It was a little too rare for some folks. Perfect for me! Simple and delicious.

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I made a 4 rib roast (10 lbs for Christmas and it turned out wonderful. I dry aged the roast for 14 days, wrapped it in cheese cloth and changed the cloth twice. I took the meat out of the refrigerator 2 hours before cooking. The dry aging made it easy to cut away the fat. I used my Le Creuset risotto pot with a lid and it worked perfectly.

I took the meat out of when the thermometer reached 118 F to let it rest - the meat temperature increased to 122 F but then it started to drop. I put it back in the oven at 500 F for 15 minutes. The meat came out rare to medium - it was fine for those who like it rare. I ate the end piece that was more cooked and it was delicous. It took approximately 4 hours to cook. This is the second year I made it for Christmas and I received many compliments.

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Tasted fantastic. I was concerned about the aging, but after 4 days it was fine. The flavor of the meat was fantastic. I did the initial temperature 120. Rested while oven went to 500, then cooked for the 15 minutes for a 3 lb prime rib. Perfectly medium rare, and great flavor.