Thursday, February 12, 2009

Alton Brown's Dry-Aged Standing Rib Roast

How not to cook this rib roast for our last Christmas Dinner after 167 reviews of which nearly all gave 5 stars. Read the reviews at Foodnetwork.
The result was really good and worth the wait. I did not use the terra cota pot as suggested and instead used - The Pampered Chef's Clay Casserole, which covered the roast perfectly cos i read the recipe wrongly and came home with a 4 lb rib roast instead of 4 boned-in rib roast. I am glad i made the mistake, cos 4 lbs was just nice for the family.


1 (4-bone-in) standing rib roast, preferably from the loin end
Canola oil, to coat roast
Kosher salt and freshly ground pepper, to cover entire roast
1 cup water
1 cup red wine
4 fresh sage leaves

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. The rack is essential for drainage.
Place dry towels loosely on top of the roast. This will help to draw moisture away from the meat.
Place into a refrigerator at approximately 50 to 60 percent humidity and between 34 and 38 degrees F. You can measure both with a refrigerator thermometer.
Change the towels daily for 3 days.
Place a 16-inch round azalea terra cotta planter into a cold oven. Invert the planter to become a lid over a pizza stone or the bottom of the planter.
The oven should be cold to start, to avoid any cracking in the terra cotta pieces. 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, about half a teaspoon per bone.
Next, 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.
Finally, place a probe thermometer into the center of the roast and set for 118 degrees.
Put the roast and the bake-ware dish onto the pizza stone, cover with the terra cotta pot, 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 terra cotta 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.



Hungry Gal said...

This looks absolutely delicious. My mouth is watering!

Anonymous said...

Hi~~ Instead of kosher salt.. could i just use normal table salt?

Unknown said...


if you use table salt, do not use too much as it is very much saltier.

Anonymous said...

This looks awesome. I'm cooking a kobe beef roast tonight and this info is helpful!

Related Posts Plugin for WordPress, Blogger...