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.
What you need to dry age a standing rib roast
- Bone-in Standing Rib Roast with fat
- 1 package cheesecloth
- 1 roasting rack or cooking rack to fit in sheet pan
- Space in the back of the refrigerator for up to 10 days
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!
Wrapping the meat in cheesecloth for Dry Aging the Standing Rib Roast.
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
Other Holiday Meat Recipes You May Enjoy
Italian Venison Wellington | The Ultimate Holiday Dish
Grilled Antelope Tenderloin | Bacon-Wrapped and Succulent
YOU MAY NEED . . .
The following are affiliate links. As An Amazon Associate I earn from qualifying purchases.
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.
If you like this recipe, please consider giving it a five-star rating.
Dry Aged Standing Rib Roast
Ingredients
Ingredients
- 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
Seasoning Mixture
- 1 Tablespoon dried thyme
- 1 1/2 Tablespoon dried rosemary
- 4 Tablespoons freshly cracked black pepper
- 1 1/2 Tablespoon granulated garlic
- 1 1/2 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
Au Jus
- Pan drippings from roast about 1 1/2 cups
- 3/4 up red wine
- 2 cups beef stock
- 3 Tablespoons unsalted butter
- Kosher salt and freshly cracked black pepper
Instructions
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.
- Remove roast from 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 1/3, 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.
Notes
- The 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 your 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.
- Inspired by Guy Fieri's recipe for Dry Aged Prime Rib Roast
Nutrition
Sign up for the emails and never miss another recipe!!
We'll never share your email or send you spam. PromiseNote: Recipes and content from ©2014-2018 All Our Way is copyright protected. Please do not use content or recipe without prior written permission. If you want to share the information please link to this post. Grazie.
Reader Interactions
Comments
Trackbacks
-
[…] MARISA FROM ALL OUR WAY INCREDIBLY TENDER DRY AGED STANDING RIB ROAST WITH HERB RUB […]
Laurie
I’m going to try this after I buy one today. I have a question, will it mess up the process if I put the dry spices on the roast in the cheesecloth while it ages?
Marisa Franca
Hi Laurie! You wouldn’t put the dry spices on the meat until after you dry age it. You trim off some of the dried meat on the outside of the roast. You could do that before you roast the meat or hours before that. Have a Merry Christmas and let us know how it goes. xoxo
Dee | Grammy's Grid
My hubby would love this!! Thanks so much for linking up with me at my party #AThemedLinkup 35 for Christmas Recipes, open until December 7 at 12:05 am. Shared on social media.
Sharen Garcia
I have a 5.5 rib roast should I still cook it at 450 degrees for 40 mins and then 10 mins per pound at 325 degrees – or should the 450 degree time be decreased? Appreciate the input, thanks.
Marisa Franca
Hello Sharen! The 450 sears the outside of the meat — so keep it the same and then 10 minutes per pound at 325. Get an instant read thermometer and it will get you right at the inside doneness you want. Happy cooking. Let us know how it turns out. xoxo
Brock Moller
Searing in advance does nothing to keep moisture in. Science is clear – reverse searing is the way to go. You end up with moister, more flavorful, more accurately cooked meat by reverse searing it. I used to cook the standard method – but the truth is that reverse searing just makes for a much better end product. Low for longer, then super high at the end. Look it up. All meat is cooked perfectly, edge to edge, with no grey on the outside! Try it and see!
Marisa Franca
Hi, Brock! You are correct and we’ve done it both ways with fantastic results. We will be updating the post with photos on the alternate method. Thank you for your comment and we hope you have a wonderful holiday season. This year for Christmas we are making an honest to goodness Porchetta that our son ordered for us and gave us as a gift. Of course we saved to to share with the entire family. Can’t wait to sample it.
Billy bob
Great recipe, easy to follow! Thank you so very much! This will be our 2nd Christmas doing it. Last year 6 bone, this year 7 bone! At first my wife said i was crazy i could possibly ruin the 6 bone roast. Then she said that was the best prime she ever had! The 12 other family members agree also! So rich in flavour, meat so tender, cant wait till this year! If you make this roast this way, Christmas will come twice!!!!
Marisa Franca
Hi, Billy Bob!! Thank you so much for taking the time to comment. Yes!! It is good and what a difference, right? Have a very Merry Christmas!!
Susan
Great video- where can I buy those tongs???
Marisa Franca
Hi, Susan! We’ve had our tongs for decades. These tongs from Amazon are similar.https://amzn.to/2RS1fUH. We don’t like the coated tongs because they don’t seem to hold the food as well.
Dee | Grammy's Grid
Visiting again!! Thanks so much for linking up at #AThemedLinkup 6 for All Things Christmas. Shared.
Susie
I just printed a copy of the above recipe…..I can’t believe Thanksgiving over and now time to prepare Christmas menus, decorations, shopping etc…..Thanks for sharing recipe early…….I can plan on ordering meat, soon. Recipe sounds delicious! Family will love it????
Cathleen @ A Taste of Madness
Meat turns GREEN???? I am glad I never experienced that. I usually use the sniff test to see if it is off.
But this rib roast? Nothing bad about it!! I’m drooling over here
Amanda Mason
This looks and sounds like the perfect piece of meat for our Christmas dinner! Thanks for explaining the difference between the prime rib and rib roast. I had no idea!!!
Kushigalu
My mouth is watering here. This is a perfect meal and your recipe is amazing. Loved it. I would love to try this soon!
Veronika's Kitchen
OMG! My mouth is already watering! I already can taste this delicious tender meat in my mouth! Will ask my hubby to make it next week! (he is a meat master!)
Marisa Franca
Hi, Veronika! It is incredibly juicy and tender. A real holiday treat!
Kathryn
This looks like it would be amazing and love that you included such detailed instructions. Saving it for my holiday menu planning
Marisa Franca
Hello, Kathryn! You won’t be sorry. Everyone loved the meat.
Tammy
I’ve never heard of this technique but I am definitely intrigued to try it. Your rib roast looks magnificent and I can only imagine how delicious it is, Marisa!
Danielle
Fabulous family tradition that I would love to try out as well! The rib roast looks amazing and I am sure it tastes even better. Time to get the right herbs and get my hands dirty!
SHANIKA
This Rib Roast looks so good! That dry rub looks amazing and this would be perfect for any gathering! I so need to make this!
Elaine Benoit
I always enjoy reading your posts Marisa. I love it because they are so informative. I did not know about dry aging meat! It looks so delicious and I am cooking dinner for my sister this year for her birthday and I am going to make this as she loves any roast! I can’t wait to try it!
Kelly Anthony
I never knew why the process of dry aging meat makes it more tender but now I know. This dry aged rib roast will be a family favorite during this years holidays.
Maria Eberle
Hi Marisa
I finally have the opportunity to try this recipe. Just got my ingredients as listed. I would suggest that the cheese cloth size be specified. I only bought a small 6 lb. roast and one cheesecloth (2yds) wasn’t
large enough. I bought it at Publix and was clueless as to how much I would need. (Ya gotta baby us novices) LOL
Marisa Franca
Hi, Maria!! Yes, we double the cheesecloth around the roast and then if we run out, we get another one for the next day. Sorry about not being clearer.
Clearissa
Oh my that roast is mouth watering. That is quite a process but your roast is certainly worth every step.
Amanda
I love a good prime rib, especially during the holidays. It always makes such an impressive presentation for the table, and people feel like they’re feasting on a restaurant-quality dish! I really love the herbs that you’ve used for the crust in yours. Those are such perfect pairings with beef, and elevates the dish even more for a holiday meal. I love your story about the roast being gone before you could get photos. The recipe was THAT good, no one could wait! That’s actually quite wonderful. 🙂
Ciao Chow Linda
Oh gosh. I am drooling looking at that piece of meat. And I can relate about not getting the shots because everyone devoured it before you had a chance. I would love to dry that dry aging, but honestly, with the fridge packed and my making tons of seafood for Christmas Eve, I don’t know how I’d have space for the roast. I usually make a rib roast or a tenderloin for Christmas but I store it in a cooler on the deck. Do you suppose doing that with your procedure and leaving it in a cooler would be the same as dry aging in the fridge?
Marisa Franca
Ciao, Linda! I’m so sorry it wouldn’t be the same in the cooler. It’s necessary that the air circulates around the roast. A crust forms on the outside protecting the meat inside and allowing it to age.
Mackenzie
I can only imagine how much the time put into this pays off! I absolutely LOVE making standing rib roasts, but I’ve never tried dry aging it at home. Mostly because I’m not so sure where I would dry age it. I don’t live somewhere where the temperature outside provides enough consistency to make an aging cellar, so I guess i would have to try another place! I can’t wait for the tender and juicy results!
Marisa Franca
Hi, Mackenzie! You don’t need a special room or special equipment. All it takes is to make room in a refrigerator. We have a second refrigerator and we put it on the bottom rack. It needs to have air circulating around it. Very easy.
Traci
Wow! I must say, I have never attempted to cook prime rib. I’ve always just left that to the expert LOL. But your recipe makes me feel like I can approach it with some confidence. I love the way you explain everything! And I’m totally cracking up over your efforts to get a photo via local restaurant. That’s too freaking hilarious and you are a true hustler LOL! Thanks for sharing this recipe 🙂
Leslie Haasch
This is one of our favorite things to make over a weekend when we’re not rushed. So succulent, and SO much flavor!
Chef Markus Mueller
Now this is what I call a meal!! Perfect for a large group, your explanation de mystifies the whole day age process! That you, so many folks are intimidated by recipes such as this and there really is no need! It’s similar to my coffee rubbed sirloin tip roast, dead simple but stunning results that make people think it’s hard to cook.
Sam | Ahead of Thyme
Wow, this rib roast looks so tender and juicy. My husband will love this! t would be the perfect addition to Christmas dinner!!
Tracy
Haha! My husband can relate – he’s had to wait many a times for dinner because I need to snap some shots! But oh my this looks worth the wait! That herb rub sounds incredible!~
Leah
Oh my goodness, this would be such a showstopper during the holidays! I would love to make this, and the spices and flavors in this sound so delicious and tasty! I loved the pictures and descriptions with this post, and I feel so inspired to make one myself!
Charity Beth Long
I’ve never made a standing rib roast because there are just two of us. I need to host a dinner because I’m dying to try this!
Krista
I’m always so apprehensive about preparing a whole rib roast …but your instructions make it seem fool-proof. The dry-aging sounds well worth the wait!
Sri Mallya
I have never tried dry aged rib roast earlier. Looks so juicy and delicious. A perfect dish for christmas. Thanks for sharing
Jessica (Swanky Recipes)
My grandmother has always made a rib roast and ham for Christmas. Since I won’t be home this year, the hubs asked if I could make a version. Because I have not made my own yet, I’m going to try this next week and see how it turns out!
Frank
This looks absolutely amazing, Marisa Franca. I would need to arm myself with patience for those 15 days of aging, but from the photos I can see that it’s very much worth the wait.
Carmy
Marisa, this is AMAZING! We usually do a roast for the holidays but your dry aged one would blow ours out of the water. I’m going to have to give it a try, I love a good herb rub, can’t go wrong with it.
Daniela
I had never heard of dry aging rib roast, but I must say I’m intrigued. It definitely looks like it makes the roast more juicy and flavorful at the end. And that herb rub sounds to die for! I can’t wait to try this!
Loreto Nardelli
Great tips on how to properly prepare a delicity’s rib roast. I must say yours looks so tender and cooked just right. Is there an extra place at the table Christmas eve. Lol. I have definately learned and lot more and out dry aging. I have tasted the difference and dry aging does give you and out more tasty tender result.
Well done!
Cheers!
Marisa Franca
Ciao, Loreto! We’ve done it both ways — plain and dry aged. There is a concentration of flavor in dry aging that there isn’t in the plain roast. You’re welcome anytime — and your lovely bride.
candy
Oh my goodness this looks delicious. Want to try your rub my family would love this meal.
Dominique | Perchance to Cook
This roast looks perfectly cooked and seasoned! I’ve always been scared to try making a roast like this but I think I will try! Your recipe makes me think I can do it. 🙂
Renee Gardner
This rib roast looks incredible! It almost makes me wish that I was cooking for a crowd this year so I’d have an excuse to age and roast for a crowd.
Dana
This is SO incredibly juicy and tender. I’ve been toying with what to make for Christmas dinner this year. Some years I do lasagna, some years, turkey and all the fixin’s. I think this year, we’ll have to rock this roast. I certainly don’t blame your son for wanting to take those bits home to clean off the bones. Haha.
Trish
Hahahaha! I’ve totally been that person who makes a group of people wait while I snap some photos. NO SHAME! Man, Marisa. This looks absolutely incredible. Can I come over for dinner next time? LOL!
Lisa
I had no idea you could make your own dry-aged beef in the refrigerator! That is genius. I know that when I share this with my husband, he’s gonna want to do it for sure. BTW – Your family is WAY more patient than mine — they wouldn’t sit around patiently waiting for me to snap a photo — especially not of a rib roast like this one. Gorgeous!
Gloria
What a great holiday meal. I know the guests would LOVE this. Look at that presentation. Certainly a show stopper. I would love some leftovers, but I can imagine people will be fighting over the last piece of this juicy, delicious meat.
Debra
Thanks for the tutorial. I had no idea what dry aged even meant, let alone that it’s not what the butcher does, but what you can do yourself at home! Who knew? I think my boys will love this preparation and I appreciate your step by step with clear photos….I”m going to give it a whirl.
Dee | Grammy's Grid
Thank you Marisa for linking up with us at the #BloggingGrandmothers End of the Year Link Party 2018! Party ends January 5, links are unlimited so feel free to add more!
Susie
Hi Hi….We were just talking about having prime rib for Christmas dinner when I received your standing rib roast recipe. I’m definitely going to try the standing rib toast…..I hope I can find a nice evenly cut of beef. I don’t have a butcher. We’re extremely happy about your new house and all going well????????????. Xoxo
Dee | Grammy's Grid
Looks and sounds so tasty. Going to give it a try.
Veena Azmanov
That looks like a perfect roast Marisa. I love how well you have explained it. My kids love red meat so this they will surely enjoy. Can’t wait to try.
Denise
I always wondered how they dry aged beef. I would always worry about poisoning my family but I see that is a ridiculous thought now. This is something that we would definitely eat for Christmas. I’ll have to pass this recipe on to my sister as she is hosting and usually makes prime rib. Delicious recipe yet again!
Barb
Thanks for this valuable information, Marisa! The roast looks delicious!
Jovina Coughlin
What a beauty! Love your recipe.
Jolina
Oh wow. That is perfectly cooked. Ours is hit or miss, can’t wait to try this. I hope it becomes a tradition in our house too!!
Gloria
Now, this is MEAT!! What a great and delicious way to feed a crowd during the holidays. I don’t know a single person that would not welcome this at the dinner table. So many ways to use leftovers too (if you are lucky enough to have any). Wishing you a wonderful holiday season…and LOTS of great food!!
Emily Leary
That looks really juicy and I can see why it has become a tradition. The seasoning sounds wonderful.
Eileen Kelly
That is a perfect rib roast! I have never tried dry aging but I am now! The roast has the perfect exterior texture and your photos are amazing! I love the seasoning you make for the roast, so flavorful!
Julie
Wow! What a gorgeous piece of meat — this looks worth of any holiday or celebration.
Tammy
We have the same tradition in our house 🙂 I always look forward to the prime rib for Christmas! Yours looks beautiful, Marisa…my mouth is watering right now 😀
Sharon
Seeing this beautiful roast is getting me so excited for the holidays. It looks like the perfect dish for Christmas.
Vanessa Vickery
I love a good roast and this one looks amazing. Thanks for an amazing recipe.
Sam | Ahead of Thyme
Wow this rib roast looks so good and juicy! My husband is a big rib guy so he will love this recipe! Pinning to try later!
Shannon
Can’t go wrong with a rib roast for the holidays! I can see why your family dug in before you got a chance to take your final pictures! Lol!
Michelle
Wow this looks amazing, my friend always has rib roast for dinner on Christmas day, I’m gonna send her this recipe, she will love it Xx
Amy
Beautiful looking rib!! No wonder it disappeared so quickly before you can snap the photos! And thanks for sharing a little about the aging process!! Love the texture and flavors!!
Renee Gardner
Marisa this sounds delicious!! I had no idea that you could dry age beef at home. Now I want to know more! Do you have a good resource for learning more about this process? Why do you wrap it for 24 hours and then rewrap it? What’s the difference in 6 days and 9 days and how do you choose which one is right for your roast? I like to do beef tenderloin for Christmas and will season it and let it dry out, uncovered in the fridge for 24 hours before roasting it. The drying out tends to get a better crust when you sear. Do you think I could do both for the ultimate roast?! Now I’m hungry…
Anna Hettick
I love dry rubs on roast! I love the taste and texture! This one looks so delicious!! Saving to use soon!
Shelley
What a funny story about how you didn’t QUITE get all the photos you needed for this recipe last year … and oh my goodness, I can see why! No doubt, this disappears like a flash! What a lovely family holiday tradition!
Courtney
Dry ageing brings so much flavour to the meat. This would be a wonderful meal for entertaining or holidays. I’ve always been intimidated to age my own meat, but you make it sound so easy here.
Gloria
Look at the PERFECT PINK in the middle of that meat. This would be a great crowd pleaser for sure. You can never go wrong with a delicious roast beef dinner. Your guests will want to come over for dinner all the time.
Dawn - Girl Heart Food
What a delicious recipe, perfect for entertaining! This, a couple sides and some vino and that’s quite the dinner party 🙂
Natalie
Oh Marisa, this makes me seriously hungry right now. I can only imagine how flavorful this tastes, the smells around the house while it bakes. OMG! I’m so making this for family dinner. I love all the herbs you used.
swathi
You made best dry roast rib.I love the herb mixture use, that meat looks so flavorful and juicy great for barbecue as well family get together.
Catherine
Dear Marisa, this is a beautiful dish for the holidays. Your roast looks absolutely marvelous and sounds incredible with that herb rub. So much flavor…I know I would love this! xo, Catherine
Valerie
That roast beef looks beautifully rare, that would be very well received here. I’ve never tried using coriander on a roast beef before, it sounds intriguing.
Jenni LeBaron
I’ve never tried dry aging my own roast and am a little intimidated by it, but this looks so good that I might have to give it a try this year. A good beef roast might be my favorite dish ever!
Mahy Elamin
Oooh, this looks SO good! Would love to try this. Thank you for a great recipe!
Veena Azmanov
That looks like a perfect recipe to make when you have a party – everybody would feast over this in our home. I love how beautifully pink it is inside. The flavors sound absolutely delicious.
Claudia Lamascolo
wow this is so mouth watering. I can just imagine the flavors on this rub . I could go for a huge piece of this. My son makes this kind of roast in the smoker. I am sharing this with him he will love this rub too!
Jyothi (Jo)
Your roast looks so so good. I have tried dry aged a roast before, but it looks perfect.
Patricia @ Grab a Plate
Ha! Work hazards of a blogger with delicious food ready to serve! Glad you captured this one, as it looks incredible!
Karyn Ryan
Gosh what an amazing Christmas Eve Dinner. I would love to do something like this for the holidays.. We usually have a quick and easy takeaway style. I love all the spices in the rub
Gloria
This would be perfect for feed a crowd at a BBQ party. You can never go wrong when BEEF is the main event. I can just imagine how good this would be sliced thinly, and piled on a bun. Add some great toppings and a few sides….call it a day!!
Marisa Franca
Thank you, Andreaa! It was so good! I can’t wait to make it again! Merry Christmas ????
Jillian
This rub sounds amazing! I have always heard that dry aging makes the flavor of the meat stand out. I am definitely going to have to try it!
Saima Zaidi
A very timely post for the holidays! My family loves a good roast! Thank you.
prasanna hede
I have never done this before but sounds interesting with the herb rub! hope you enjoy it this Holidays!
Marisa Franca
We do like to rub the meat with herbs, lamb included. Hope you have a very enjoyable Christmas holiday.
Tina
Thanks for the tutorial, I have not made a standing rib roast before. Your pictures are very helpful:) Thanks for sharing your recipe and how-to’s.
Marisa Franca
Hi, Tina! It’s very easy to make. I hope you give it a try — aged meat tastes so much better.
Helene
That is exactly why I miss the way we had our butcher shops in Austria, those are all gone now, replaced by supermarket meat sections. Back then you could order such a gorgeous aged piece of meat and in fact the butcher would know you and keep one ready for your Christmas food preparations.
Your rib roast looks so juicy I am drooling here and the crust with the herbs is just perfect!
Marisa Franca
I miss the small shops too, Helene. It seems the grocery stores are so big that some of them get everything already pre-cut. I don’t think you get the quality that way. Our rib roast was so good!! Hope you have a chance to make on.
Sara
This looks perfect for Christmas dinner! Yummy!
Dominique | Perchance to Cook
I just love the seasoning here. It’s so perfect for a juicy rib roast. My husband would just love this recipe so I’m bookmarking this!
Marisa Franca
Hi, Dominique! Your husband will love the rib roast. It is a tradition here.
Patti
I had to laugh when I heard what happened to last year’s roast. In our house, it happens all too often that I make a new recipe, but I forget to take pictures until it’s been completely devoured. I have never dry aged a roast before, and I was interested to learn the process. I can’t wait until I have an opportunity to try this. That rub sounds divine.
Marisa Franca
Hi, Patti! I’m glad you understand the photo situation. Sometimes all that’s left are crumbs.????
Amanda
Standing Rib Roast is such a perfect holiday dinner! It always makes such an impressive presentation. Love that garlic and herb rub. It looks like it makes a great crust!
Julia
ok, I had to laugh when I imagined you stalking some unsuspected diners with your camera 🙂 That’s funny! This roast looks amazing. I am not sure if I’m going to try this technique any time soon but it will definitely be on my list for the future.
Wendi Spraker
Well, this looks absolutely stunning and perfect!! YUM! I don’t blame your son at all for taking the ribs home and grilling them. I would too! The exact same thing happened when my daughter made leg-o-lamb with gravy. We GOBBLED it down. There was about 2 servings left that I was going to make photos of the next day – but then my step daughter and her boyfriend came home – and that was the end of that. Now we have to make another at some point in the future. 🙂 Blogger problems.
Marisa Franca
Hi Wendi! For me it took a year — from Christmas to Christmas. But I really love seeing them enjoy the food and I know you do too.
Simply Suzannes at Home
Marisa!
Your roast is gorgeous! I showed the photo to my husband and he exclaimed, “That’s it!”
I WILL have to give your recipe a go! Who doesn’t love a piece of meat that cuts like butter :0)
Thanks so much for sharing!
Hugs,
Suzanne
Marisa Franca
You’ll have to make your hubby the roast. It is easy and boy does it ever come out good. The males in our family insist on it for Christmas Eve. Hugs back at you.
angela@spinachtiger
Marissa
That looks marvelous. My pictures are not as good as yours. I bought an extra set of beef bones which I roasted first to make my rack. I’m going to link you to my post when I do as a method for using vegetables for the rack (another good idea). I can’t wait to make this again, but for now I’m eating on the lighter side. May do again for Valentine’s Day, and I’m going to post probably late January.
Marisa Franca
Thank you Angela! Don’t despair — don’t forget this was our second attempt to get a shot of the roast.Let me know how your standing rib turns out. Have a great weekend.
Lynn | The Road to Honey
Props for the family for patiently waiting for this beauty to be sliced. It must have been very difficult but I’m glad you managed because this roast looks absolutely scrumptious.
Marisa Franca
Thank you!! They are just humoring me — nonna with the camera and all.
Ali @ Home & Plate
I love a standing rib roast for the holidays but have never done one on my own. I have always eaten others’ creations. Your recipe looks marvelous and I would take a slice now if it were possible. Delicious!
Marisa Franca
Hi Ali! You really will have to try it — it’s not difficult at all. And believe me, if there were any left I’d try to get some to you 🙂
Sarah
That looks like one giant chunk of perfection! I can practically taste it already!
Marisa Franca
Thank you Sarah!! It did turn out delicious.
Heather
I have never made a rib roast before but now I want to try. This looks truly amazing! Your family is lucky to have an amazing cook!
Marisa Franca
I’ve got to admit that it’s my Honey and I both in the kitchen. The rib roast is truly not difficult and if you make it for your family they will build a shrine in your honor 🙂
Sharee @ Savory Spicerack
I love aged beef, so much flavor! And when It’s a Rib Roast- it’s even better! Pinned for later!
Marisa Franca
If you have any questions at all please don’t hesitate to contact us — we will be happy to answer any questions and walk you through the whole process ( but it really is easy).
Claudia | Gourmet Project
thank you: just found the perfect recipe for the end of 1 week of diet 2016 resolution 🙂
Marisa Franca
This is a wonderful reward 🙂 We will have it again on Christmas Eve 2016 along with our baccala.
Cassandrea @ chewsandbrews.ca
Mouth…. watering…. wow that is one outstanding looking roast!!
Marisa Franca
Thank you, it was delicious!!
Platter Talk
This hunk of prime rib looks perfect! I would have loved to have been at your table for this one!
Marisa Franca
And you would have been very welcomed at our table!!
Chiara
mi invito a pranzo, posso venire? Mi piacerebbe veramente un giorno, chissà…Un bacione e tantissimi auguri di Buon 2016!
Marisa Franca
My friend, you are welcome into our home anytime and I’ll welcome you with open arms. I so love reading Italian — it is so easy for me but ahhhh the writing is a little more difficult. Hope you had a Happy New Year and lets toast to a wonderful 2016?? Abbracci e baci!
annie@ciaochowbambina
Not sure what I love more…this roast or your story….we’ll call it a tie! What we’re willing to go through to get the shot! My family would LOVE this! Thank you for making it easier for us to attempt this, my friend! Brava!
Marisa Franca
Thank you Annie!! You’re right about what we do to capture the moment. The youngsters are getting more patient with nonna and her idiosyncrasies 🙂
Tracy @ Served from Scratch
Yummmm. This is my husband’s favorite!!
Marisa Franca
How about making it for him?
Ciao Chow Linda
Oh my goodness. I am drooling. That is one fabulous hunk of beef. You cooked it to perfection too. I sympathize with what happened to you last year and not getting the photos. It happens in my household too. Everyone is too impatient, and I forget in the midst of all the frenzy. But you sure sealed the deal this year.
Marisa Franca
Thank you! And I have to admit it is not “prime” but ended up being just like that expensive cut.
Diane P.
Wow, does this look good!! And I don’t even like my meat this rare!! But I can almost smell it and taste it, it looks so good! I am printing this recipe now, and will make it between now and next Christmas. We always do Christmas Eve, and it’s always Italian something (non meat). Lasagna, ravioli, manicotti, stuffed shells, always with cheese–no meat. My family always did “the feast of the seven fishes”, but in my house, my husband is the only one who eats fish–so no fish on Christmas Eve! But this is exceptional! Fantastic post you did, Marisa—give yourself a nice pat on the back—it’s well deserved!
Marisa Franca
Grazie mille, Diane. I’m sure hubby won’t mind substituting standing rib roast for a fish meal or for that matter a non meat meal. abbracci!
Jovina Coughlin
I love your recipe. I am going to bookmark your directions since I am always looking for the best way to make a rib roast. This looks like it. The family will love it. thanks for sharing your family tradition.
Marisa Franca
Thank you, Jovina. I have to admit we did not purchase a prime grading in the standing rib roast and the meat turned out excellent.