Our Dry Aged Standing Rib Roast With Herb Rub is now a Christmas Eve family tradition. This rib roast recipe tradition is one we all appreciate and look forward to every year. Dry aging the meat guarantees its flavorful and tender, almost butter like, just like a Prime Rib. You roast the herb seasoned meat on a rack over a bed of celery, carrots and onions. The vegetables, seasonings and drippings from the meat will end up making a deliciously rich au jus. This recipe has been updated from the original January 2016 in order to provide a better experience for our readers. Last update November 2018
For this recipe you will need a bone-in standing rib roast, dried thyme, dried rosemary, black pepper, granulated garlic, granulated onion, salt, coriander seed, olive oil, carrots, celery, onions, beef broth, red wine unsalted butter.
Why dry age a standing rib roast?
The process changes beef roast by two means:
- Moisture evaporates from the muscle. The drying process creates a greater concentration of beef flavor and taste.
- Beef’s natural enzymes break down the connective tissues in the muscle which leads to a more tender beef.
Don’t you wonder why your steak at an expensive restaurant tastes so much better? It’s because the steak or roast is dry-aged.
Preparing to dry age the standing rib roast.
Two weeks before Christmas Eve we ask our butcher when he’ll be getting his standing rib roasts. For a dry aged standing rib roast you need anywhere from six to nine days, depending on the size of the roast.
You know the song “What a Difference a Day Makes?” Well, for the roast, the difference is in those six to fifteen days. I won’t go into the chemical reaction that takes place in the dry aging process — lets just say that it works like magic.
FAQ’s standing rib roast
Is there a difference between a standing rib roast and a prime rib roast?
- All prime rib roasts are standing rib roasts.
- Not all standing rib roasts are prime rib.
- A prime rib roast is a standing rib roast from a beef that has achieved a USDA Grade of Prime.
What do you need to dry age beef at home?
- Good air flow around the meat to properly age.
- A temperature of 34°- 38°. Bacteria thrives above 40°.
- Time depending on the size of your roast. Our seven rib roast took 15 days.
How long do you cook a standing rib per pound?
- Estimate about 15 minutes of cooking time per pound of standing rib roast.
How can I tell if the meat is spoiled?
- Smell — It has a pungent smell that makes you turn up your nose.
- Texture — Along with the awful smell the meat is sticky or slimy to the touch.
- Color — Rotten meat will undergo a color change. If your beef turns green or greenish brown, toss it!
Turning A Rib Roast into a Prime Rib Roast Clone
The first time we dry aged our Choice Standing Rib Roast, we were amazed at the difference! The flavor was incredible and the texture was as tender as what you’d find in a top-notch restaurant.
We got the incredible flavor but didn’t have to pay the astronomical price.
This recipe was supposed to be posted last year so that you could have it for the Holidays this year. But fate or better yet hungry tummies interfered.
Why no documentation of the sliced rib roast?
I had plenty of photos of the standing rib roast.
- How we prepared it for drying.
- What it looked like after it dry aged.
- How it looked when it came out of the oven.
- No photos of the end result.
No record of a beautiful standing rib roast!
Honestly, this is not an excuse, well, I guess it is, just a little bit. But you see, we started getting everything else ready for plating and before we knew it the roast was sliced and gone.
Gone, as there wasn’t even a bone left on the cutting board. I couldn’t very well post a recipe without the end product now, could I? ????
Plan B for Dry Aged Standing Rib Roast
In desperation, I thought of a Plan B. Honey and I could go to a high-end restaurant, order a salad, and then wait to see if anyone ordered prime rib.
I would then grab my camera, politely ask the patron permission and then get a photo of what a slab of standing rib looks like on a plate.
I knew that was a pretty far-fetched idea, but I really, really wanted that photo.
At first, I was a little upset with myself for not being quicker with the camera, but then how could I stay upset when there were such sounds of total enjoyment and appreciation coming from around the table?
We are a pretty informal family who really appreciates good food — from the youngest to the oldest!
Capturing the Roasted Standing Rib Roast
But this year would be different! I would have a record of the entire process.
I warned everyone ahead of time that I’d need a minute or two, or three, to get a shot of the finished roast trimmed and sliced.
I kept the camera an arm’s length away, and the minute my Honey started to slice . . .
. . .I was there to aim and shoot.
I am pleased to say that our hungry family was very patient.
And now, I have my shots of the whole process, including what the dry aged standing rib roast looks like sliced.
The Dry Aged Standing Rib Roast turned out a perfect medium rare and I must say, and everyone else concurs, that it was even better than last years.
To prove how good the beef was, at the start of dinner, as we were enjoying our meal I told everyone not to throw the bones away. I had planned on freezing them and using them for broth.
That was when my youngest son piped in, “No way, I’m taking them home and putting them on the grill. When I’ve eaten every last bit of meat off the bone, I’ll freeze and save them for you!” And that’s what he did. He admitted the meat that was left on the bone was just as delicious as what he’d eaten on Christmas Eve. ????
We hope you try aging standing rib roast. All you need is a bone in standing rib roast with its fat, a sheet pan with a rack to fit inside the sheet pan, cheesecloth and space in the back of your refrigerator.
Tutti a tavola è pronto!
Un caro saluto e alla prossima
YOU MAY NEED . . .
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Dry Aged Standing Rib Roast With Herb Rub
Taking the time to dry age a standing rib roast will produce a high quality piece of meat that concentrates the flavor of the roast. This is the type of standing rib roast that you’d find at the most expensive restaurants. The meat is full of beef flavor and the texture is fork tender. This is certainly a meat for a celebration. All you need to have a top-notch rib roast is to cover it with an herb seasoning, roast it, and wait for the accolades. You don’t need a Prime Rib Roast. We guarantee that your family will be like ours, insist that the roast becomes a Christmas tradition.
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Dry Aged Standing Rib Roast
- 1 14 lb rib beef roast bone in with fat on top, approximately 12 - 14 pounds
- 1 package cheesecloth
- 1 sheet pan
- 1 roasting rack or cooling rack to fit in sheet pan
- Space in the back of refrigerator for up to 10 days
- 1 Tablespoon dried thyme
- 1 ½ Tablespoon dried rosemary
- 4 Tablespoons freshly cracked black pepper
- 1 ½ Tablespoon granulated garlic
- 1 ½ Tablespoons granulated onion
- 3 Tablespoon kosher salt
- 1 Tablespoon coriander toasted and cracked
- 3 Tablespoons olive oil
- 3 carrots washed, ends trimmed and cut into large 3-inch chunks
- 3 celery stalks washed and cut into large 3-inch pieces
- 2 yellow onions peeled and quartered
- 2 cups beef broth
- Pan drippings from roast about 1 ½ cups
- ¾ up red wine
- 2 cups beef stock
- 3 Tablespoons unsalted butter
- Kosher salt and freshly cracked black pepper
For the aging of the roast
- Remove roast from packaging, rinse well. Pat completely dry, wrap with 3 layers of cheesecloth. Place on a rack on a sheet pan in back of refrigerator, fat side up. After 24 hours, remove, unwrap, discard cheesecloth and wrap with a fresh piece. Place back in refrigerator for 6 to 9 days undisturbed.
Regular roasting dry aged prime rib
- 2 hours before roasting, take the roast out of the refrigerator. Remove cheesecloth, cut away the fat and trim the ends and any discolored parts of the roast.
- Preheat oven to 450 degrees F.
- Place roast on a rack in a large, heavy roasting pan.
For the seasoning mixture
- In a medium bowl, combine spices and mix well. Be sure to crush the larger spices well for a uniform rub. A food processor works well for this. Rub roast with olive oil, then rub with seasoning. Let rest for 20 to 30 minutes.
- Prepare vegetables, make a bed in the roasting pan with the vegetables and pour in the 2 cups beef broth. Be sure to check the liquid level in the pan occasionally and add some water, if necessary. (You will need this liquid to make the au jus.) Place the rack holding the roast on top of vegetables and place in hot oven. Roast at 450 degrees F for 40 minutes.
- After 40 minutes, reduce heat to 325 degrees F and continue to roast for approximately 2 hours, or until internal temperature (stay away from the bone while checking temp) reaches 130 degrees F. This is for medium rare. Remove from oven, remove from roasting pan, loosely tent with foil and allow to rest for 25 minutes while making the au jus.
For the Au Jus
- Strain drippings from roasting pan, skim fat from drippings. Place roasting pan over 2 burners, heat on medium high and add in drippings, stir to deglaze, add in wine and stock, reduce by ⅓, about 5 minutes on steady boil, stirring occasionally. Turn off heat, add in butter. Season to taste with salt and pepper. Strain once more into serving vessel.
- The bone-in rib roast will need about 10 minutes per pound to reach the internal temperature of 130 degrees F. Remember that the roast after it is aged and trimmed will weigh less than what the weight was when purchased. We purchased a 14 pound roast and after it was dry aged and trimmed it probably weighed about 2 pounds less. If you like the roast a little more done, a trick we learned is to briefly put the roast slice in the hot au jus. This way you'll prevent drying out a delicious standing rib roast.
Remove the prime rib from the refrigerator and let stand at room temperature for 2 hours before roasting.
- Follow the preparation of the roast from the recipe above.
Preheat oven to 250°F with the rack in the lower third of the oven. Place prime rib on a v-rack in a roasting pan with the fat-cap side up.
Roast until an instant-read thermometer inserted into the thickest part of the meat (away from the bone) reads 120-125°F for rare, 128-130°F for medium-rare, or 132-135°F for medium and medium-well. This will take 3-4 hours.
Remove the prime rib from the oven, tent with foil, and let rest for 30 minutes.
Increase oven temperature to 500°F. Uncover the roast and sear it in the oven for 5-10 minutes, until the exterior is brown with a crisp crust.
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