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 pan, 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 Weekend Indulgence: Dry-Aged Standing Rib Roast
The aroma alone is enough to transport you. That rich, savory scent of perfectly seasoned beef, kissed by the oven's heat, is a promise of pure culinary bliss. This weekend, I decided to treat myself (and my family, of course!) to a dry-aged standing rib roast. Now, I'm not a professional chef, just a busy mom who appreciates a truly exceptional meal. I've always been intimidated by roasts – they seem so formal, so… *difficult*. But this recipe, inspired by the culinary genius of Alton Brown, proved me wonderfully wrong. It's surprisingly straightforward, and the results? Absolutely breathtaking. The rich, melt-in-your-mouth texture of the dry-aged beef, coupled with the fragrant sage jus, created a meal that was both elegant and comforting. We devoured a five-bone roast in just two days, a testament to its irresistible flavour.
The process of dry-aging the roast itself is a bit of a journey. It requires patience, a little bit of tender loving care (changing those towels daily!), and a willingness to embrace the anticipation. Watching the roast slowly transform over those few days in the refrigerator was almost as rewarding as the final meal itself. I envisioned it as a little culinary project, a small act of self-care amidst the chaos of daily life. This wasn't just about cooking; it was about creating an experience, a luxurious escape that felt wonderfully indulgent. And the simple act of rubbing that perfectly seasoned roast with oil and salt, a ritual in itself, made the whole process so much more enjoyable.
Beyond the incredible taste and texture, there's something deeply satisfying about preparing a meal this special. It’s a break from the routine, a chance to connect with food on a more intimate level. The process of slow-roasting, the careful monitoring of the temperature, the anticipation as the aroma fills your kitchen…it’s all part of the magic. The final result? A roast that's not just a dish, but a masterpiece, a centerpiece that elevates the entire dining experience. And the leftovers? Oh, the leftovers! They're just as delicious sliced thin and served on sandwiches or incorporated into a hearty stew.
Ingredients: This recipe called for a simple yet effective list of ingredients: a 5-bone standing rib roast, canola oil, kosher salt, freshly ground black pepper, sage leaves, red wine, and water. The beauty of this recipe lies in its simplicity; high-quality ingredients truly shine through. The dry aging process enhances the natural flavors of the beef, resulting in a rich and complex taste that requires minimal additions. The sage jus, a quick and easy addition, brings a delightful herbal element that perfectly complements the richness of the roast. It's a beautiful balance of simplicity and exceptional flavor.
Serving Suggestions: The roast itself is a star, but there are many ways to enhance its presentation. I served it with simple roasted root vegetables, their sweetness complementing the savory richness of the beef. A light salad with a citrus vinaigrette cut through the richness and added freshness. And of course, the sage jus added a sophisticated touch. This isn't just a meal; it's an experience—a celebration of simple, quality ingredients elevated by a little patience and attention to detail.
Final Thoughts: This dry-aged standing rib roast was far more achievable than I initially anticipated. While it requires a bit of planning and patience, the outcome is unbelievably rewarding. It’s a recipe I’ll be cherishing and repeating. This culinary adventure has not only provided a magnificent meal but also a reminder to take the time to savor the process, to appreciate the journey as much as the destination. It's a lesson I'll carry with me into the kitchen and beyond.
