Dry-Aged Standing Rib Roast with Sage Jus

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I took the chance of letting my 9lb roast sit uncovered in the fridge for almost three days. Boy am I glad I did. It went over amazingly well for X-Mas dinner and the leftovers were just as good. Extremely easy and extremely tasty.

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I have tried numerous ways to cook a prime rib. Alton's philosophy and hard science (lower heat and longer cook time transforms this piece of meat into the most mouth watering, delicious piece of meat ever! Forget other theories--USE THIS COOKING METHOD!

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What a great time this was! A new cook and enjoying the results by following great chefs. The texture on this meat was as good as any great steak house. Better, I was sitting in my house! A couple of lessons....3.5 days to age is not enough...at least 7 (maybe my refer's humidity, not sure. 2 hours to bring a 9 lb roast to room temp...not enough. I keep my house at 60-62, so what is room temp anyway? Roast got to 40d so I went with it. A writer had listed measured cooking times and I was glad it helped a great deal.

Used oven only and did not cover the roast worked out great. Went to 120d and took it out, covered it and it only went to 125d after 30 minutes so I put it back in at 500d for 25 minutes took it out and let it sit. Climbed to 130 after 30 minutes. Could have lit it sit for 15 minutes longer.

Wasn't sure about the sage jus so I made a horse radish sour cream sause...both were excellent. Rubbed the roast with Worcestershire before the salt and pepper and put a little of the excess of the worcestershire on the bottom of the roasting pan along with carrots, celery, onions, and cloves of garlic.

Will never cook a good piece of meat without dry aging it again.

CAN YOU DRY AGE CUBED MEAT FOR STEWS? OR SHOULD IT ONLY BE FOR LARGE MASS SIZES ONLY??

Enjoy.

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The recipe works, what can I say? Of course the quality of the meet is 75% of the battle. If you can't get good meat, your results may vary!

I could get a tera cota pot from any local place so I had to settle for cooking the roast in a stainless steel roasting pan with a lid. I put the thermometer in and put it in the oven at 200 degrees with the alarm set for 121 degrees (my family likes it a bit more done. After four hours I still hadn't reached the alarmed temperature and was starting to wonder about my thermometer or placement but I held out and was glad I did!

4 hours and 21 minutes later the alarm went off and I followed the rest of the recipe to the letter. We were again really nervous when we carved the meat, because what little juices came out were dark red.

But after carving and serving, the meat was excellent. Cooked to perfection at a final resting temperature of 131 degrees. Everyone loved it!

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Tricia, your dilemma is nearly identical to mine, and I also live in the Omaha area. I'm still trying to find out where I can find one of these elusive pots, as when I google it all that shows up are Alton Brown recipes. If I don't use one, would a covered roasting pan work?

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Well Our XMas Dinner was postone to 12/26 because of the blizzard. My roast has been dry-aging for 3 days - but I do not have an liquid in the pan or the towels are not wet. Is that normal?

Next question - I am not going to do the terra cotta pot - so do I have to cover the roast with foil during phase 1 at 200 degrees? Or do I roast uncovered?

I have ruined so many prime ribs in my holiday career. This is my last chance!!

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Alan from MI: I had the same problem. Cooked at 200 until internal temp 118, removed and covered with foil, and it didn't rise at all. I put it back in the terra cotta contraption at 200 and let it rise to internal 130, then took it out, and it still didn't rise any more beyond 130. Kinda strange, but the final result is the same so I'm not sure it matters.

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Make sure your thermometer is not touching bone or hopefully not within half an inch. Also be sure the thermometer is deep enough in the meat. If there isn't enough room clear of bones, insert the thermometer horizontally.

I haven't made this yet (planning on it tomorrow, but I do know that bit about thermometers at least. :

Good luck!

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anyone have any advice. my meat thermometer went up to 118 in about an hour, and it doesnt seem right. I am using a roaster instead of the terra cotta and pizza stone. my oven is set at 205 and is about 225 internal degrees. how long should I let it cook? i have a 8.5 lb roast.

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Depends how large the beast is and how long it has been out of the fridge though...