Dry-Aged Standing Rib Roast with Sage Jus

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

how long is the cooking time for the beast to reach 118. is 4 hours pretty accurate?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I did this without the terra cotta dome, used a roasting pan and I used more herbs and spices for a crust. I really like that wallop of flavor when I bite into the edge. Mountain Jacks restaurant use to do this wonderfully on their prime rib.

I am curious though....I took it out at 120 degrees, tented it with heavy duty foil but there was no increase in temp. It stayed steady at 120. So I am wondering if anyone else noticed this? I always have great luck with carry over cooking with other foods such as poultry (I personally can not stand over-cooked chicken or turkey.

I was thinking the lower oven temp had something to do with this. It was a larger rib roast with 6 bones, but still, no raise in temp!?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a response to Bob from NJ. The container just keeps the roast out of contact with other food in the Fridge. I use a container and paper towels or cheesecloth. That way I can put something under the container during the days while the beef is aging if I need extra room in the fridge.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The detialed time/temp data is such a help! Now I know I won't have my family glaring at me while waiting for the roast to be ready.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I watched this episode last night and Alton dry aged the beef in a plastic container with holes in it. This recipe calls for a towel-draped method over a rack.

Any difference between the two?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great Googly Moogly! Without question, this is the ultimate method of preparing a prime rib roast to supreme perfection! I used a 10lb 4-bone dry-aged usda prime rib roast (bones cut and tied cyber-ordered from Lobel's of NY (measured 10.5" in length. I didn't want any excuses for the meat and there were none. I used a 17" rounded terra cotta "low campana" pot {$24.95} and an 18" terra cotta flat saucer {$27.95} that fit very well together rim-to-rim and just barely fit in my oven. Height was no problem (4" from top and bottom elements but front-to-back oven dimension was very snug indeed. Used a Polder electronic meat probe like Alton's, TruTemp oven thermometer, two 500f-rated oven gloves and a 14" square glazed stoneware dish which the roast fit with no hangout. I took the roast out of frig at 9am and it was 39f internal at 11:30am when I started it in the 203f oven. I had seen a greatly appreciated superb review by "null" dated 12-27-2008 (Calculating The Cook Time and throughout 1st stage cooking (up to 118f removal point I checked my time/temp readings against his/hers (I added the 'hers' in a weak attempt to disguise my unbridled chauvinism. Repeating her/his readings here .. {Time Temp Degree-Gained ... [11:30 38 n/a] [11:45 41 3] [12:00 46 2] [12:15 48 4] [12:30 52 5] [12:45 57 5] [1:00 62 4] [1:15 66 5] [1:30 71 5] [1:45 77 6] [2:00 83 6] [2:15 89 6] [2:30 95 6] [2:45 100 5] [3:00 106 6] [3:15 112 6] [3:30 118 6] Out, foil-cover and rest}. Actually mine hit 118f at 3:45pm. (Continued in Part 2

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My carry-over heating was almost exactly the same as Miss Null's (still trying but due to maniacally impatient relatives my roast had climbed to only 128? (like Miss Nulls by 4:30pm which coincided exactly with the time that all my "guests" had reached the end of their ropes while smelling that roast. The oven had reached 500? long before this so I (correction; me, my son, and son-in-law put it back in the blazing oven for the prescribed 10 minutes. At 4:40pm my "team" took it out and took the pot and saucer to the fireplace hearth to cool off (make sure the kids stay well clear. Roast had beautiful rich crust and smelled like heaven (or what I hope it will smell like. We let the roast rest while cooking the squash casserole, mashed potatoes, and dinner rolls. My daughter used madeira wine and sage leaves for the au jus which was incredible also. I carved the roast at 5:45pm. We had six adults and two kids and cut 1/2" slices. Four went back for seconds and we had a slice left over (I think nobody had the guts to get this one. With a ten+ lb roast figure on taking it out of the frig at 8am and eating at 6pm. What I'll do next time;; 1 let it go to 120? at 1st stage (it was just a smige on the rare side of medium rare ... but NO complaints 2 take it out of the frig 3 hrs ahead instead of 2hrs. Recommendations;; try to find a dish that doesn't let any part of the roast hang out over it's edge (any dripped grease will soak into the terra cotta saucer and can create some .. or lot's of .. smoke during the 500? phase .. I had none at all. Thoughts;; I believe this process, while a royal pain, is so perfect that it isn't essential to start with the world's best cut of meat to end up with something so scrumptious that you risk reaching nirvana without return. Bottom Line ... Unquestionably the BEST MEAL I've even eaten, bar none!!!! Alton ... You da MAN !!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe was easy and perfct - the best prime rib I've ever tasted. Alton continues to dominate

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this recipe for my parents for a birthday dinner and it came out perfect. My father the prime rib expert (yes I used prime vs choice, hard to get said it was the best prime rib he's ever had. perfectly medium rare to rare. Flavorful after a week of dry aging. Worth the effort to get the planters and 2 stage approach. You will not be disappointed.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was my first time making prime rib and it was outstanding!! I didn't use the planter pot..I used my dutch oven for the entire process, covered in loose foil. On average, the meat was in the oven a total of 5 hours. I cooked it to 120F on 210 for the first 4-4.5 hours and to 125F on 500(uncovered the remaining 1/2 hour and it turned out perfectly medium rare. I can't wait to make this again!!