Dry Aged Standing Rib Roast seasoned with an herb rub and roasted on a bed of savory vegetables @allourway.com
Print Recipe
5 from 58 votes

Dry Aged Standing Rib Roast

A bone in standing rib roast is aged in the refrigerator, then seasoned and roasted on a rack over a bed of vegetables. The aging makes for a tender and very flavorful meat.
Prep Time7 d
Cook Time2 hrs 40 mins
Resting Time25 mins
Total Time7 d 2 hrs 40 mins
Course: holiday main dish, Meat
Cuisine: American
Keyword: aging meat, dry rub, holiday
Servings: 12 people
Calories: 105
Author: Marisa Franca @ All Our Way



  • 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


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.


  • 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


Calories: 105kcal | Carbohydrates: 7g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 1994mg | Potassium: 251mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2720IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 1.1mg