Dry-Aged Standing Rib Roast with Sage Jus

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Sounds like this will be great.

With a 5lb roast, and desire to have medium rare/medium results, would appreciate comments on what temp at which to pull from the oven...I'm aware that carry over will be less for a smaller roast like this...I'll likely be cooking in a dutch oven, rather than a pot as the recipe specifies.

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I dry-aged for 8 (yes, I said 8 days. I used my regular old roasting pan. After roast hit 120 degrees I covered with foil and also a bath towel folded 4 times and placed the folded towel over the foil to further insulate the beast for the entire rest time. Carry-over temp after resting was 133 degrees. I learned this trick one year when my Thanksgiving turkey was done way too soon and had to keep it warm while I finished all my other dishes.

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Fantastio recipe! I agree with others that a longer age time (4-10 days increases the intensity of the beef flavor.

One important note though - when going in for the second (high-heat roast, Alton recommends keeping the thermometer probe in the roast, or it "will spew like a whale."

He is, of course, correct about this, but he fails to mention that most consumer-grade thermometer probes are rated only to 400 degrees. Thus, by keeping the probe in for the 500 degree roast, you risk damaging/ruining the probe. I've damaged 2 probes already this way, and it's annoying to keep replacing them at $12-15 a pop.

BTW, it's also a good idea to calibrate your thermometer each time before using - boil water and stick the probe halfway in. The temp should read 212 degrees. If the temp is off, adjust the thermometer, or simply mark the temp difference and take that into consideration when cooking.

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Absolutely delicious. I didn't use a terra cotta pot, just a standard roasting pan. This is our annual Christmas dinner.

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My variation on his equipment is using a standard Lodge brand large cast-iron skillet and dutch oven. The roast goes in the skillet, and the dutch oven is the lid. It's not a tight fit, and I don't think that's desired anyway. The heavy cast iron makes a very good way of making the heat consistent around the roast, and I bet it's equal to the clay flower pot. The spouts on the dutch over and skillet make a convenient recess to run the probe's cable.

Once the roast is done, the skillet is a better vessel for doing the pan sauce than a Pyrex dish, IMO. I worry less about shattering it.

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@iznalclinton_5167769: I really don't see how the lead can contaminate your the roast, I mean, there's no surface contact with the food. However, if you have small kid then stay away from the leaded clay pot, just in case.
AB did mention that you can either use a clean oven OR a terra cotta pot. Can't find a pot that will fit? Clean you oven instead! and soo!

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I did this recipe twice; once with a normal pan and foil and then with a very large clay pot. Both times it was the best prime rib ever. Meanwhile I've been on a search for a 16" azalea pot and finally ordered one from my local nursery. Today, the owner told me that a 16" azalea pots don't seem to exist and more importantly b there is the possibility there is lead in the clay. The advice being not to cook in anything not meant for food. Has anyone else dealt with this issue??

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I prepared this roast with the 30 day aging. After cutting the dry outside parts and cooking the meat, it was soooo tender, no knife requird. I will not be paying any restarant $60 to $80 dollars for my aged steaks any more. All one needs is a BIG slab of meat and the patience to wait the 30 days. Elton is the man. Thanks for showing me how it was done on the show. A must try at lease once. 30 day dry-aged.

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Should I expect a time difference if I am using a boneless rolled roast vs. the standing rib roast? My butcher did not have any rib roasts but I still wanted to try this for Valentines Day!

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I should have given myself six hours for roasting it from beginning to carving. The Sage au jus wasn't the greatest, but the meat was cooked perfectly and was super moist.