Dry-Aged Standing Rib Roast with Sage Jus
Alton Brown's recipe. My husband and I devoured a five-bone roast in only two days.
Alton Brown's recipe. My husband and I devoured a five-bone roast in only two days.
- Carbohydrate 2.35338687655322 g
- Cholesterol 322.050675 mg
- Fat 127.335058250078 g
- Fiber 0.348293749967519 g
- Protein 73.9339486252624 g
- Saturated Fat 51.5092307500235 g
- Serving Size 1 1 Serving (534g)
- Sodium 906.84287604752 mg
- Sugar 2.0050931265857 g
- Trans Fat 15.1687342500034 g
- Calories 1518 calories
Step-by-step
- Remove any plastic wrapping or butcher's paper from the roast. Place the standing rib roast upright onto a half sheet pan fitted with a rack. Place dry towels loosely on top of the roast. Place into a refrigerator at approximately 50 to 60 percent humidity and between 34 and 38 degrees F. Change the towels daily for a minimum of 3 days, up to 1 week.
- Place a roasting pan into a cold oven. Turn the oven to 250 degrees F.
- Remove the roast from the refrigerator and rub with canola oil. Remember to rub the bones with oil, as well. Once the roast is completely coated with oil cover the roast with kosher salt. Rub with freshly ground pepper to coat the surface. Place the roast over a glass bake-ware dish slightly smaller than the length of the roast. This will catch the drippings needed for the sauce. Place a probe thermometer into the center of the roast and set for 118 degrees. Put the roast and the bake-ware dish into the roasting pant, and return to the oven. Turn the oven down to 200 degrees F and roast until internal temperature is achieved.
- Remove the roast and turn oven up to 500 degrees F. Remove the roasting pan lid and recover with heavy-duty foil. Allow the roast to rest until an internal temperature of 130 degrees F. is reached. Place the roast back into the preheated 500 degree F oven for about 10 minutes or until you've achieved your desired crust. Remove and transfer roast to a cutting board. Keep covered with foil until ready to serve.
- Degrease the juices in the glass pan. Place the pan over low heat and deglaze with 1 cup of water. Add the wine and reduce by half. Roll the sage leaves in between your fingers to release the flavors and aroma. Add to the sauce and cook for 1 minute. Strain and serve on the side.
A properly roasted standing rib roast yields deep mahogany crusts contrasting against translucent crimson interiors, accompanied by a savory pan reduction scented with herbal aromatics. Home dry-aging relies on precise humidity controls between 34 and 38 degrees Fahrenheit to dehydrate the outer muscle layers safely over a window of three to seven days. Towels must be swapped daily to manage moisture extraction without encouraging spoilage. Canola oil applied directly to the surface functions as a high-heat conductor, ensuring the kosher salt and freshly cracked black pepper adhere uniformly to create a seasoned barrier. When modifying the pan sauce, water and red wine substitute for missing stock, utilizing rendered beef drippings left behind in the baking dish. Tannins present in dry red wines cut through the substantial fat content of the meat during the reduction phase. Crushing sage leaves between the fingers ruptures essential oil glands before the herbs hit the simmering liquid, releasing volatile compounds quickly rather than requiring a prolonged simmer. Temperature management remains paramount; pulling the roast precisely at 118 degrees before a high-heat finishing blast prevents overcooking the lean center.
