Food Network
Food Network
Sitemap My Recipe Box Newsletters Make Us Your Homepage
Recipes Topics Search Tips
Food Network Store Products, Cookware and Cookbooks Cooking Show Schedules, Hosts and Celebrity Chefs Recipes and Cooking Tips Party Ideas, Holiday Recipes and Menus Quick & Easy Recipes and Meals Healthy Recipes and Tips Restaurant Recommendations and International Cuisine Kitchen Design Ideas Videos of Food Network's Top Chefs and Recipes

Search
Recipes Site

MEMBERSHIP TOOLS
•  Membership Information
•  Change Password
•  Cancel Membership
•  Log Out



Recipe Reviews

Here’s how the rating system works:


Dry Aged Standing Rib Roast with Sage Jus
Recipe courtesy Alton Brown
Show: Good Eats  Episode: Family Roast
Overall User Rating: Overall User Rating


Best Rib Roast
12/31/2005 at 07:01pm
User: Bob from Chesterfield, MI    User Rating:
Alton Brown is the true food scientist, this recipe proves he knows how its done! Making it for the second New Years day in a row!




Absolutely Wonderful!
12/31/2004 at 12:53am
User: ERIC from Iola, WI    User Rating:
I made and served this at a dinner party tonight. This was the first time that I made a "prime rib". I did follow the procedure in the TV program by purchasing a 4 rib "choice" standing rib roast and had my butcher cut off the bones. Instead of using a pot to cover the roast I placed a stone baking sheet both below and above the roast in the oven. I also cooked this a bit longer, removing from the oven at 120, letting stand until 130, then taking into the crusting stage. I cut and served the roast once it was past 145. I served this with Alton's garlic mashed potatoes and Emeril's horseradish cream sauce as well as the sage sauce. Again a wonderful dinner for 5 adults and 5 children. I will make this one again.




All I Can Say is WOW
12/30/2004 at 07:38pm
User: DAVID from Arlington, TX    User Rating:
It took me several days to find the right pot, but in the end it was the most fantastic piece of meat. It was my first attempt at a large piece of meat (10 pounds). I was a little worried in the beginning about the temp not rising fast enough but at almost exactly 4 hours, the digital temp was 118. I pulled it out, took off the lid and covered with foil. About 25 minutes later, the alarm went off on the thermometer at 130. The rest is history. Talk about fantastic. My Christmas dinner was a great success. Thank you sir.




It's a Wonderful Roast
12/29/2004 at 11:34am
User: CYNTHIA from Clinton, NY    User Rating:
Slow cooking the roast, after the aging, made it juicy and wonderful. It would be helpful, though, to have an idea of how many minutes per pound to allow for cooking. Our dinner was delayed because I hadn't timed it properly! If that were available, I'd give it 5 stars.




Tasted fabulous - although a bit on the rare side.
12/28/2004 at 06:17pm
User: CHRISTINA from Los Angeles, CA    User Rating:
I thought this prime rib tasted great. It was juicy and flavorful, and best of all - easy! The only issue that I have with the recipe concerns that cooking temp/time. After taking the roast out of the oven when it reaches 118 degrees, how is it supposed to reach 130 degrees? I understand that the foil will contain the heat and continue the cooking process, however how is it supposed to actually increase the temperature??? I think this had something to do with the extreme rareness of the roast, so I'm wondering what others may have differently? (I happen to love rare beef, but some of my guests unfortunately didn't.) Just wondering, how crucial do you think the clay pot is? The ease of this recipe is slightly affected by having to lug a fairly heavy terra cotta pot into the oven.




A couple of Observations
12/28/2004 at 05:43pm
User: JANE from Atlanta, GA    User Rating:
My first time with this recipe, but I got raves for Christmas dinner. Here is an observation on the heat to help the next cook: 1) Since I cook on a vintage 1936 Magic Chef, I used both an electronic oven temp gauge and a meat thermometer. Even though I kept the oven temp turned to the required 200 degrees, the oven temp was registering at 300 degrees -- probably due to the clay pot holding heat. This meant that the meat cooked a lot faster than I expected. Don't know if this is "right" or not, but the end result was fantastic, so it probably doesn't matter. 2) I expected the roast to end up medium rare, but it was very rare, even though I followed the temps exactly. This seems to be the experience of some of the other cooks here. I'm going to try it again and see what happens.




Best Christmas Dinner EVER!!!
12/27/2005 at 02:03pm
User: ruth from Grand Junction, CO    User Rating:
My husband and I made this for Christmas Dinner this year, and it is fabulous! We received such rave reviews from our guests that all of them said we must do this again next year as well. Thanks Alton!




Great flavor...but honestly 200 degrees didnt work
12/27/2004 at 06:59pm
User: ANDREA from Hollywood, FL    User Rating:
We loved the final roast, but it took some swift heating to get it done after 4 hours in the clay pot...and it was raw!!! We aged the meat to perfection but when it came to the cooking instructions was something amiss? Has anyone else had a problem with the temperature??




the best prime rib ever!
12/27/2004 at 05:56pm
User: HOLLY from Petaluma, CA    User Rating:
This is the best receipe for prime rib. I especially drool over the sage au jus. It is fantastic and well worth the effort...enjoy!




Help... Azalia Pot?
12/27/2004 at 05:38pm
User: MICHELLE from San Diego, CA    User Rating:
I didn't see this episode... You actually use an item from the garden shop? How big of a pot do you need? My oven's only so big!




the greatest rib roast ever
12/27/2004 at 10:29am
User: SHARON from auburn, WA    User Rating:
THIS WAS TO DIE FOR -IVE HAD ALOT OF ROAST IN MY 58 YEARS BUT NOTHING THAT COMPARES TO THIS.ME AND MY G- FRIEND ARE ALWAYS ON THE LOOK OUT FOR THE BEST RIB SANDWICH -THIS IS IT.WE'D TRAVEL 50+MILES FOR A GOOD SANDWICH.




Easy
12/26/2006 at 02:33pm
User: Anonymous    User Rating:
Excellent au jus




cooked to 130 degrees
12/26/2006 at 12:54pm
User: Anonymous    User Rating:
I cooked the meat to 130 degrees, let it rest for about 10 minutes while oven heated to 500 degrees. Then I cooked it to internal temp of 145 degrees for a medium rare/medium roast. It was perfect! I might cook it to 125 & 140 degrees next time for more of a medium rare finished product. I have been cooking rib roast every Christmas for 6 years and this was the best one yet for nice crisp crust. Also, very few juices in the pan - all were in the meat!




Good Prime Rib
12/26/2006 at 11:22am
User: ashleigh from Parma, OH    User Rating:
I skipped the dry aging and planter processes. I just followed the temperatures of the oven and meat temps. I put the roast in at 10:30 and it was done by 3:30 (if that helps with timing) using a 3 bone roast. It turned out perfectly medium rare throughout. I made an Au Jus without the pan drippings (1 cup of wine, 2 cups of beef stock, salt and pepper) and it tasted fine without the drippings.




low heat start
12/26/2006 at 09:49am
User: Jeff from Bakersfield, CA    User Rating:
low heat start works wonderfully




"Aged" was right...but not for the beef!
12/26/2006 at 12:40am
User: David from Chandler, AZ    User Rating:
The results were delicious, but the roast took FOREVER! I finally gave up after more than 8 hours. I wanted the beef medium (rather than medium rare). It took almost 7 hours to get to 118; I finally took it out of the oven at about 130. After its final crusting, it eventually reached 145, which was perfect for my taste--still quite pink, but not red. I'm not sure why it took so long: was the clay pot I was using too heavy? Was the roast too cold (it essentially went from the fridge into the oven, and the thermometer started out at 32 degrees!)? The pot I used had a dark interior--was that the problem? The roast was tied--did that affect the cooking time? We were quite pleased with the texture, taste, and appearance of the finished roast, but Christmas dinner after 9 p.m. was NOT part of the plan! Next time I make this (and I will make it again), I will bring the roast to room temp before putting it in the oven, and I will probably dispense with the clay pot.




What a surprise
12/26/2004 at 10:36pm
User: DONNA from Chicopee, MA    User Rating:
I was really unsure of the dry aging thing, convinced I was going to poison us, but I followed this exactly and I stunned my own self with how utterly perfect this roast turned out. My people went crazy for it. It was perfectly rare, almost fork tender and absolutely juicy. I had no leftovers! They even ate the bones! Alton, I should never have doubted you. You made my Christmas dinner the best ever and I got all the kudos!




Perfection
12/26/2004 at 02:31am
User: ROBERT from Huntington Beach , CA    User Rating:
I just served this most wonderful 6lb. standing rib roast that was aged for only two days. My audience was a family of Koreans that have never eaten a piece off meat not Well done. This roast was a beautiful Medium and everyone wanted more. Truly the best meal I have ever severed.




Delicious!
12/25/2006 at 03:56pm
User: Anonymous    User Rating:
White Christmas - had to dig through the snow to harvest the sage leaves. A wonderful standing rib roast!




Great
12/25/2006 at 09:29am
User: Anonymous    User Rating:
Easy and great taste




Great!!
12/25/2006 at 06:12am
User: Anonymous    User Rating:
This is some awesome prime rib, and really not hard to do at all. And don't let the dry aging thing scare you, it's easy and makes a big difference in the end result. I deviated a little by heating the roast to 127 F before pulling it out of the pot (which took about 5 hours). After the high heat sear and a 40 min rest, it turned out a perfect medium rare. I could only find a 14" azalea pot in my area...which makes a big difference when you're trying to find a baking dish that will fit underneath. I ended up buying a inexpensive 12" stainless steel skillet and sawing the handle off...which fit perfectly. It also worked well when making the jus afterwards. But yeah, make this and your "kitchen timid" friends will think you're a master chef =)




Best rib roast I ever cooked
12/25/2005 at 06:11pm
User: JANET from Bergenfield, NJ    User Rating:
I have to admit, I'm not a huge fan of Alton. A few weeks ago, we happened to catch this episode. We watched it because I always cook rib roast for Christmas. The past few years, I have cooked it at low heat using a slightly different recipe. It was definitely better than the higher heat method. But we had never aged the meat or crisped it at the end. I only aged it 2 days. I didn't do the clay pot -- just my roasting pan. Hands down, this was the best rib roast I have ever cooked. After reading all the reviews here, I left it in to 125? instead of the 118. Then let it rest to a little over 130. Then I crisped it. The roast was done to perfection. Absolutely fabulous. This recipe is a winner! I will never cook it any other way.




Inexpensive Aged Roast to perfection
12/25/2005 at 05:57pm
User: Anonymous    User Rating:
This is a great way to age and roast a wonderful cut of meat. It has turned out better than restaurant cuts every time I've made it.




Best Rib Roast Ever
12/24/2004 at 11:44pm
User: PAT from Poway, CA    User Rating:
This is the second or third year I have followed Alton's Dry Aged Standing Rib Roast recipe. It is so good and everyone loves it. I make a roast every Christmas larger than the year before just hoping to have leftovers--have not had any leftovers so far.




Alton does it again
12/24/2004 at 05:26pm
User: Anonymous    User Rating:
The most succulent christmas roast I have EVER had. This ranks right up with the turkey... I used to be afraid of spending $50-$100 for a single piece of meat for Christmas dinner - afraid I would ruin it. I have now done this recipe 3 years in a row and it never fails to impress. With the right tools and a bit of preparation you cannot mess this one up.




The BEST way to cook a roast
12/24/2004 at 12:59am
User: RYAN from Grass Valley, CA    User Rating:
Don't fool around with other recipes. This is the last Rib Roast Recipe you'll need. It's simple and produces a perfect Roast. And that's not a typo in the recipe. Start low and slow, and finish it off @ 500 degress F.




Good Eats
12/23/2006 at 07:51pm
User: Anonymous    User Rating:
Best roast I ever made. I followed exactly except I used a 4 pound spoon roast and adjusted my times and temps accordingly. I made Altons creamy Garlic Mashed Potatoes as a side. Excellent.




Elegant, Indulgent and
12/23/2006 at 08:22am
User: Anonymous    User Rating:
Easy to make great eats......




Mouthwatering
12/22/2004 at 04:43pm
User: CARLA from Portland, OR    User Rating:
I made this roast for Christmas last year and I have never had a more flavorful, tender roast, not to mention the rave reviews from the family! We are having it again this year, I think it might become a family tradition. Thanks Alton for the great recipe and cooking skills advice. My husband and I always look forward to your show.




It's how it's done around here.
12/21/2006 at 06:45pm
User: john from carson city, NV    User Rating:
Darn fine cow muscle! It's our tradition fow X mas. Relax Turkeys. Run Angus!




Thanks for the Reviews
12/21/2006 at 04:38pm
User: Wayne from Naples, FL    User Rating:
Will be making a SRR this Christmas, and want to thank all the people who have posted here. Reading the reviews have gived me a heads up on the time it is going to take to cook it, dinner will be served on time. To making sure that my oven is clean so I will not chase all my guest out of the house when the oven gets cranked up to 500 degrees and might other wise start to smoke. Thanks for the postings, Merry Christmas everyone, and Good Eats to All.




Question?
12/19/2006 at 10:15pm
User: Stephanie from Andover, MN    User Rating:
When the roast goes back in for a crisping at 500 degrees, is it covered with the pot or foil or nothing at all? How long does this roast take on average for a say an 8 lb roast? Just got my clay pot and I want to try this for Xmas this year, but don't want to mess up and need to know a ballpark time to plan dinner! This will be my first attempt at a rib roast.




I get paid to make this
12/19/2006 at 06:56pm
User: David from gahanna, OH    User Rating:
This roast has been such a hit with my family that my Uncle pays for the bones the past 3 years so long as I do the cooking.




Best roast ever
12/19/2004 at 04:32am
User: TERI from Quincy, MA    User Rating:
Growing up with a chef dad, I never thought I'd be able to top his holiday roast. That belief was shattered when I served this roast last year. My family is still talking about how delicious and flavorful it was. Prep time - if you have limited fridge space, it may be a bit inconvenient. Digital probe thermometer - the one I have is good in terms of functionality, but can be technically challenging. Just make sure you take the time to read the directions over before delving into the project. If you do not have this set properly, it will mean the end of your meal.




Awesome
12/18/2005 at 08:13pm
User: Vince from New York, NY    User Rating:
I used a 2 rib roast instead of a 4 rib. I think b/c the roast was smaller, it didn't carry over as much heat. I took the roast out at 118 degrees, but it only carried over to 125. Next time I use a smaller roast, I'll probably let it go to about 123 degrees before taking it out of the oven. I also used a roast that was already dry aged (can't beat the NYC butcher shops), so not too much moisture came out of it in the fridge. All in all - outstanding...even without the flower pot. Probe therometer is a must!




Perfect
12/18/2005 at 01:23pm
User: Anonymous    User Rating:
Recipe results in a juicy, flavorful delight!




Wonderful roast
12/18/2004 at 04:22pm
User: SUE from San Juan Capistrano, CA    User Rating:
The roast is pink and cooked perfectly.




Dry Aged Standing Rib Roast
12/17/2004 at 08:56pm
User: Anonymous    User Rating:
I've made this once & will be making it again during the holidays. This recipe was very easy to make & it got RAVE reviews from my husband. Bon Appetit!




I have made this many times
12/17/2004 at 03:52am
User: HARRY from Owings Mills, MD    User Rating:
You can't go wrong with an Alton Brown recipe and this one is no exception. I have made this dry aged rib roast many times with great success.




Good but ridiculous recipe
12/16/2006 at 11:08am
User: SJ from Lilburn, GA    User Rating:
As much a I like Alton and this recipe, give me a break. Can't this recipe be re-written for busy working families instead of these laborious processes??? If I make it again I will find shortcuts. Good grief.




Best beef roast
12/16/2004 at 04:47pm
User: HANS from Grand Forks, ND    User Rating:
This is so simple and far and away the best way to cook a beef roast I've ever seen.




family fanatics
12/16/2004 at 10:03am
User: LILA from Rancho Mirage, CA    User Rating:
Will try this for Christmas Eve. Family all are great cooks. Son #1 insists high heat in beginning is best. I liked your take but forget the reasons about the high heat and proteins in beginning...please refresh my memory. What I saw looked good. I'll let you know results! Have loved learning so much from you Alton. Funny guy.




You Call This Easy?
12/15/2006 at 10:45pm
User: Anonymous    User Rating:
Three days of changing towels, checking temperature and humidity, a terra cotta planter and a pizza stone...You call this easy? Forget it.




Wow
12/15/2006 at 08:38pm
User: Kenneth from Sussex, NJ    User Rating:
This recipe is truly OUTSTANDING!!! Easy to prepare and I got 2 thumbs up from my inlaws who are the toughest to please. Total time to prepare was under 30 minutes!!! Great for the holidays! Can't wait to prepare it again. Now my family thinks I'm a gourmet chef




needlessly complicated
12/15/2006 at 07:43pm
User: jaime from Madison, WI    User Rating:
Makes for good tv but so not necessary a cooking method.




wonderful christmas meal
12/15/2005 at 06:09pm
User: Carl from Glen Burnie, MD    User Rating:
we used this recipe for last year's dinner. it was so easy and tasty we just had to use it again this year. thanks alton!!!!!!




AMAZING!
12/15/2004 at 10:27pm
User: SUSAN from Gig Harbor, WA    User Rating:
I cannot wait to make it again. I followed the recipe exactly, and it was the best beef I have ever had, far better than at a fancy steak house.




Just right for christmas
12/15/2004 at 10:04am
User: ROBERT from Wilton, NY    User Rating:
It is the only way to do Prime Rib but you must use a Meat Thermooter thing!




Love it
12/13/2006 at 02:39pm
User: Anonymous    User Rating:
Love it




Best Rib Roast EV - AR
12/12/2005 at 06:31pm
User: Jack from Manassas, VA    User Rating:
You may need to adjust the temps though. Instead of pulling out the roast at 118 I pulled it out at 125 and it only heated to 129 and stopped. I blasted at 500 for about 18 minutes. When I took it out I took the temperature and it got up to 150. The center cuts were pretty rare. I liked it that way but next time I'll keep it in the oven at 200 until it gets up to 130 degrees. I made the Au Juise and it was great I also used the fat to make Yorkshire Pudding which was a great side dish for this meal. Then I used the bones and made beef soup. Today I had a prime rib sandwich on an onion roll for lunch. This cut of meat may be expensive but I was able to make so many things out of. Best of all the kids asked for thirds!!




Best Roast Ever
12/12/2004 at 05:24pm
User: CECILIA from Gillette, NJ    User Rating:
I have tried this a number of times and everytime I do it, it gets raves. Very often from the pickest eaters i know including my husband who always has something negative to say about beef. I think I am going to do it again on New Years Eve. This even works for a crowd. thnk You Alton Cecilia




alton browns prime rib roast
12/07/2006 at 01:50am
User: SHARON from FEDERAL WAY, WA    User Rating:
it is to dye for so tender and delis




Time consuming
12/06/2004 at 12:43am
User: JAMES from Travis AFB, CA    User Rating:
Who thinks about cooking a roast three days before eating it and then taking 6-7 hours to cook it? I tried this on a pork roast and it actually turned out better than aby other pork roast I cooked. It's a good starting point but since the time frame is so long it's not very practical.




Really YUMMY, and received ranting praise
12/03/2006 at 11:29am
User: Russell from Olympia, WA    User Rating:
I made this for my girlfriend and her mother. It couln't have tasted better, and was pretty easy to prepare. I am not sure how important the terra cotta pot is, other than to keep your oven clean. The down side is that I am expected to produce simular products for future visits... .




EXCELLENT
12/02/2004 at 01:18pm
User: KEVIN from Watertown, NY    User Rating:
This is a great way to enjoy aged beef without the expensive restaurant check. Don't be afraid to try this because it definately is "GOOD EATS" !!!




QUICK CORRECTION
11/29/2005 at 09:55am
User: Anonymous    User Rating:
Inactive time is 3 DAYS not 3 Minutes




Standing Rib Roast
11/26/2005 at 02:37pm
User: Jim from Ramona, CA    User Rating:
With the high cost of Standing Rib Roasts it's important to cook it right. Elton shows us exactly how to do it, and do it right!




An AB favorite!
11/26/2004 at 07:21pm
User: JACK from edmond, OK    User Rating:
This has been one of my favorite AB recipes! I've made this over a dozen times, and it has always been perfect, and the hit of any get together.




Follow the EZ steps for a great feast
11/24/2005 at 11:29am
User: Tim from Hanover Park, IL    User Rating:
I have used this recipe before, and with trying a few variations. It all goes back to the original when you want a flawless and tasty prime rib. When using this recipe, don't skimp on using a lower and cheaper cut, as it will taste this way in the end. Also using a GOOD RED wine makes all the difference in the world when it comes to the Au Jus. I have to say that this is probably the best prime rib recipe that I have found, and have passed this on the several friends who loved it.




Amazing
11/22/2006 at 09:23pm
User: DEBRA from Waldwick, NJ    User Rating:
Have made this roast many times friends and family love it.I do not use the pot just a roast rack.It does tend to come rare but we love that.For the people who like more cooked I toss in a pan for a few min to cook more.




decent
11/21/2006 at 08:53am
User: Anonymous    User Rating:
good, but a whole lot of trouble




simple!
11/20/2004 at 02:49pm
User: ERIK from San Francisco, CA    User Rating:
I used this recipe for my first prime rib. It was simple, and came out perfect. Thanks Alton :)




Aged Beef at home
11/20/2004 at 01:45pm
User: Anonymous    User Rating:
I have followed the directions from AB except that I used a five bone roast that I had removed from a whole rack; I also increased to 5 days. I need to stress that changing of the paper towels is really important as is putting towels under the rack and changing them every day! The sage leaves add a great flavor to the sauce. When I carve, I remove the bones from the meat to enjoy the next day.




Best rib roast you ever had
10/23/2004 at 06:32pm
User: DARYL from Girard, OH    User Rating:
We've made this 3 times now - each spring for the "family dinner" (16 kids and spouses. What a hit! The aged flavor is delicious. We have our butcher cut the roast off of the bone and then tie it on (saves time when carving) and then age it for a week in the back of the fridge.




excellent
09/10/2006 at 05:58pm
User: Anonymous    User Rating:
I love beef




Wow!
09/03/2005 at 09:50pm
User: Anonymous    User Rating:
Made this tonight for my in-laws' 30th Anniversary Dinner and everyone loved it! The hardest part was waiting for it to be done so we could try it. I thought the wine flavor of the au jus was too strong, so next time I will use beef broth instead. Perfect for a special meal.




THE BOMB!
09/02/2006 at 01:58pm
User: RICHARD from Annapolis, MD    User Rating:
I've made this rib-roast a few times now. I don't use terracotta pot, I just don't have one. It turns out great anyhow. Although I like the rareness of the meat according to the recipe, I have had guests complain about it. I will leave the roast in the oven for 3-5 more degrees more and give it a try that way. Thanks AB




Takes awhile, but worth the wait.
08/21/2006 at 08:55pm
User: Anonymous    User Rating:
This does take a few days to get the meat right and then somethings you might have to buy to make it, but it makes a GREAT prim rib roast.




Standing Rib Roast Rocks
08/01/2004 at 12:42pm
User: Anonymous    User Rating:
This is by FAR the BEST rib roast I have made, and I have tried lots of recipes. Follow exactly and you, your family or your guests will just love it.




A Rib Above
07/25/2004 at 01:34pm
User: JOHN from Collings Lakes, NJ    User Rating:
This a rib roast that I use every New Years Eve and knock'em dead with.




Yum Yum Yum
07/18/2006 at 12:46am
User: Anonymous    User Rating:
Bag the High heat... this is good stuff!!! Or as Alton would say, God Eats!!!




TOTALLY AWESOME!
07/15/2005 at 11:59pm
User: Cherie' from Waveland, MS    User Rating:
This was the first rib roast I have ever made. It was easy, and came out melt in your mouth delicious! My whole family loved it. This is now going to be our traditional Christmas dinner. No more ham..:).




Just follow the recipe
06/18/2006 at 06:26pm
User: Alan from Longwood, FL    User Rating:
Absolutely a fantastic recipe. The best rib roast I've ever had, including some top notch steakhouses. A few things to consider, though. Firstly, the clay pot is not strictly necessary, but the even heat from all sides ensures the meat all gets done at the same time. This is the real strength of this recipe...uniform doneness all the way through, top to bottom, side to side. In higher temp recipes, the outer ring of filet meat(which is the best part) is always way overdone. With this recipe it was perfectly medium rare with a small 1/4 inch layer that was more done from the browning process. Be warned, though, carry-over temp varies with the size of the roast. The smaller it is, the less it will carry over.




great
06/13/2006 at 07:29pm
User: ALEXANDRA from Indian Trail, NC    User Rating:
Me and my mother make this every year at Christmas and it is wonderfull




Delicious
06/10/2006 at 07:01pm
User: Anonymous    User Rating:
I made it for Christmas dinner and it was a hit. Beautiful, elegant and most of all delicious. Proud to serve this to guests. Thank you.




Incredible Beef
06/05/2004 at 03:04pm
User: ANN from Allentown, PA    User Rating:
Following these instructions for dry aging beef produced the best results I've ever had. Even a mundane supermarket rib roast tastes incredible after 3 days of dry aging a la Alton Brown (it works with any cut of beef.) This slow roasted rib roast was the best roast I've ever made - and I've been an avid home cook for 25 years. Alton, you're the best!




Great Rib Roast
05/30/2005 at 09:13am
User: Chrales from Birmingham, AL    User Rating:
This is the best roast ever. Put it on and then did my gardening. Never easier.




Delicioius Rib Roast
05/28/2005 at 03:08pm
User: Anonymous    User Rating:
I found this preparation to be both simple and delicious. The roast came out perfectly, and I won't roast any other way from now on.




Really delicious
05/24/2004 at 01:12pm
User: RENEE from Studio City, CA    User Rating:
A winner and so simple. I tried it with both an expensive brand of meat and a cheaper brand. The expensive was better. A great special occasion meal.




Most Excellent Rib Roast Recipe
05/12/2005 at 03:59pm
User: ROGER from Castle Rock, CO    User Rating:
I tried this recipe on my BBQ, using the recommended rub and following the cooking instructions after "dry aging" for 72 hours. It was a tight fit using the pot and saucer in the BBQ, but well worth it. Also, cooking it at a low temp, letting it stand, then finishing off at 500 degrees kept it moist. most awesome rib roast yet.




Best EVER Rib Roast
05/12/2005 at 02:39am
User: BETTY from canyon country, CA    User Rating:
We have made this roast a few times now and it comes out perfect everytime. The Sauce is to die for.




Best holiday dinner ever!
04/20/2005 at 01:35pm
User: DIANE from mountain view, CA    User Rating:
Hands down, this was the easiest and best holiday dinner I've ever made. I can't afford this every week or even every month, but the method/recipe worked so well, that I'm not afraid to "blow the wad' on this cut again for the right occasion.




Better than any restaurant
04/16/2006 at 03:42pm
User: Janese from Quincy, CA    User Rating:
I have made this at least 6 times now and it comes out perfect everytime. I actually bought a terra cotta planter and base that just fits in my oven to cook it. It is a pain, but it makes the best roast. I have adjusted the cooking times a bit because we live in a high altitude area. This is the meal my dad asks for when it is birthday, anniversary and any time he can get me to make it for him. Just add sweet creamed corn, scallopped potatoes and asparagus and you are set.




Standing Rib Eye Roast
04/16/2006 at 02:34pm
User: Anonymous    User Rating:
Meat was delicious! It does take some planning and time to cook, but well worth the trouble. We have made it twice and now is a family tradition! Thanks!




Works surprisingly well!
04/16/2005 at 06:33pm
User: ROB from Lebanon, OH    User Rating:
I was scared to leave the high priced meat open in the fidge to dry age, but patience eliminated my fear. Caution with the high heat at the end of this cooking. Any "stuff in the oven will burn off and set off the smoke detector. ( A great opportunity to have a family fire drill and a great meal afterwards.) You must try this recipe.




Stood Up for New Years
04/13/2006 at 02:32pm
User: J.A. (Butch) from Chandler, AZ    User Rating:
We tried this reciped for a new year's party (not 12/31 -- 1/1 . . .) It's worth the investment in time to age the roast.




NEED COOKING TIME PER POUND
04/13/2006 at 01:02pm
User: JEAN-MARC from Allen, TX    User Rating:
INDEED THESE WERE GREAT GOOD EATS! ?WORTH THE TIME TO PREPARE. HOWEVER, IF YOU ARE GOING TO SERVE THIS FOR A DINNER PARTY ASK AB FOR SOME CORRELATION BETWEEN POUNDS OF MEAT TO TIME TO SERVE, ELSE THE ACCOMPANIMENTS, AND GUESTS, MAY GET COLD OR OVERDONE BEFORE THE BEEF IS DONE.




Wonderfully Delicious
04/05/2005 at 02:22am
User: Anonymous    User Rating:
It took some time to make, but was well worth the wait. If you want to impress someone who loves meat this will blow them away.




This was so good!
03/28/2006 at 05:09pm
User: Michael from Malden, MA    User Rating:
The hit of the holidays!!!




Family favorite
03/27/2005 at 10:11am
User: Mike from Knoxville, TN    User Rating:
This is a great recipe. It is easy and has quickly become a family favorite. The low heat cooking method results in a very evenly cooked roast. Wonderful if you love your roast beef rare. Don't be scared off by the "Terra Cotta pot". It makes sense if you have seen the show (remember this is Alton Brown). It works very well in a pyrex dish covered with foil. I have had somewhat inconsistant results with the au jus. It can be a little salty from all the salt on the roast. It depends how much falls into the pan during the cooking process. I have also "exploded" a pyrex dish on my range while deglazing. Ooops. Make sure you heat it evenly.




even without the azalea pot...
03/25/2005 at 07:06pm
User: bob from san diego, CA    User Rating:
Follow the rest of the drill...I've done a couple of 4-ribs and a 7-rib. Same drill for all sizes, shapes. It may be the best rib roast you've had in your entire life...it will be medium rare-ish, though, deal with it...age it for 4-6 days if you can. It gets funky looking, but you will not believe the whole dang thing when you taste it. You will finally understand WHY you have taste buds. The sage au jus is easy/excellent.




Good for pork too
03/24/2005 at 04:11pm
User: Rick from Santa Ana, CA    User Rating:
I didn't have a clay pot, but the rib roast still turned out great. I also cooked a cheap pork roast in the same manner (low, then high) and it was even more popular than the roast. Go figure. Like some of the other reviews, a better time estimate would've been helpful, but I was real lucky and both roasts were perfect doneness




Christmas Rib Roast
03/03/2005 at 11:50am
User: ANDREW from mn, MN    User Rating:
This is a fantastic recipe for cooking a great holiday meal. It is now a tradition for our family to buy a good sized rib roast (we go with a six bone roast) and to cook this with a whole smattering of side dishes. The meat is always flavorful and tender. It has a slightly peppery and salty quality that pervades the whole roast, but not enough to alter the natural flavor of the meat, just to draw out it's inherent flavors. The roast comes out with a nice medium well slice on either end of the roast and succulent rare slices in the center, truly a phenomenal thing for famlies that have differeing tastes on doneness. Excellent meal, bar none.




rib roast
02/27/2005 at 11:04am
User: Anonymous    User Rating:
so good I wanna sop it up with a biscut




Outstanding
02/18/2006 at 01:48pm
User: brad from san diego, CA    User Rating:
This is so easy and tastes so good. I use the home made "ager" for all my good steaks and meats.




Yummy-perfect!
02/15/2006 at 10:14pm
User: HENRY from Seattle, WA    User Rating:
I want to eat this every night.




AB ROCKS!
02/11/2006 at 08:34pm
User: Denise from Anchorage, AK    User Rating:
I never should doubt AB--this recipe is so incredible! The BEST roast ever! The dry aging made it so tender and sweet! I used an "ordinary" rib roast just in case, and it was superb! Cannot wait to try it w/a real prime piece of meat from the butcher! I did a beef broth reduction w/a touch of cognac for the au jus. And for a super horsey sauce: sour cream, horseradish and blue cheese crumbles! Thanks AB! I will never doubt you again! Brined turkey and aged rib roast ROCK!




Family says thumbs up but...
02/11/2006 at 09:21am
User: AARON from Austin, TX    User Rating:
The family raves about this and says that it's good, but I just don't care for it... or it seems like it never comes out looking as good as AB's in the show. Plus I have problems with the temp coming up right. I timed Christmas dinner wrong and had to dramatically raise the temperature at the end to eat before midnight. But, everyone raves about it, so 4 stars.




Oh Boy
01/29/2006 at 10:12pm
User: Dan from Apple Valley, CA    User Rating:
Good beef maynard




simpley the best
01/22/2005 at 12:52pm
User: TOM from san diego, CA    User Rating:
during my staff meeting in addition, to the normal weekly briefings - we talk about recipts we try - this was one of them.... at least 4 of my people have tried this receipt




The ONLY way to roast!
01/20/2006 at 04:27pm
User: Jacalyn from Lake Mary, FL    User Rating:
The standing rib roast was USDA choice, and this technique produced a gorgeous, perfectly medium rare throughout, the most flavorful beef ever, from anywhere, anytime, with any grade of beef. Dry aging in the 'fridge in no problem whatsoever. Yes, I'm just a little enthusiastic. Thank you, AB.




OVERRATED
01/20/2006 at 01:13pm
User: Richard from Gilroy, CA    User Rating:
As a chef I am always looking for something new. I thought this recepie sounded great but I found the end result to be a little tough. I mean it was ok but nothing special. I followed the recepi exactly and used a cut of black angus choice. The meat looked great when finish, pink though-out but was a little chewy. I have always learned with expensive cuts of meat you need to use higher heat.




Good Taste Takes a lot longer
01/16/2006 at 12:39pm
User: Andrew from Lincoln, NE    User Rating:
I have wanted to try this for some time now and finally did. Couldnt find the planter as most stores around here dont carry that thing in winter. Anyway I only had time to dry age for a little over 2 days. You have to be trusting as the meat starts to look scary. When it was finally time to cook I let it stand out for about an hour and a half (something they always talk about but didnt have in the recipe). Put in the oven @ 200 and waited.... and waited.. and waited. I think it must cook faster with the planter as it took about 5 hrs to hit 118. I pulled the meat out and it was so cool that the temp didnt rise at all. I put the roast back in at 225 and set the alarm for 125. This took about another hour to reach, much to the dismay of my now very hungry guests. Once this temp was reached I pulled the roast and covered, then started the wine reduction. This step takes longer than I thought (about 45 minutes), for something that, in my opinion, tastes very bad. I guess I dont like the taste of Sage, but everyone is different. When i cut the meat though, I was very pleased to find it very flavorful with great texture, and this is only 2 days dry aging, next time I will go the 3 days or more. Over all it was good but if you dont have the planter plan on about 6 to 7 hrs of cook/ prep time. Also I would take to roast to at least 120 or more the meat was still a nice mid rare and didnt coast to much over 130 (134 I think).




Tears to my eyes
01/16/2005 at 12:23am
User: JESSICA from Philadelphia, PA    User Rating:
I am sure that there were tears in my eyes when I finally carved this roast. It turned out more beautifully than I could have ever imagined and I now vow to never order this at a restaurant ever again - this is better!




Awesome awesome awesome
01/15/2006 at 03:14pm
User: REBECCA from Corona del Mar, CA    User Rating:
I actually cooked the meat completely differently (in a rotisserie), but used the aging process in this recipe. It turned out FABULOUS! I have a mortal, almost irrational fear of food contimination/poisoning, but if you stick to his temp/moisture guidlines, you'll be fine. I actually aged the beef for almost 5 days and it turned out perfect. Cooked perfectly through as well!




Awesome
01/13/2005 at 10:33pm
User: Anonymous    User Rating:
Easy to make and quite tasty




Temps are on the rare side
01/12/2005 at 10:18pm
User: DARREN from Salem, OR    User Rating:
I love good juicy pink beef, but the temps given on the show were a bit on the rare side. If you will have guests that like beef on the medium or done side add another ten degrees to what he recommends on the show. I followed the recipe exactly and thought it was to absolutely die for but, my wife likes her beef "done" and even the outer cuts were not acceptable to her. It all depends on your guests however and this recipe absolutely kicks behind if you're a prime rib fan. Use the clay pot, it does make a difference with the crust at the end.




Best roast rules
01/11/2005 at 07:21pm
User: TIMOTHY from Redwood City, CA    User Rating:
Easy recipe for producing a great roast. Don't sweat the ceramic pot, it's still comes out great without it.




Best ever Prime Rib!!!!!!!!
01/11/2005 at 03:34pm
User: ROBIN from Henderson, NV    User Rating:
Christmas Day Dinner was looking a little bleak, we were all very tired of Turkey and Ham. So, I decided to try my favorite meal. Never having attemped to make a Standing Rib Roast, I was a little intimidated and cost factors also played a big part of my hesitance. But watching Alton do anything gives the confidence needed to proceed any task. I followed his instuction perfectly, however I could not locate the clay cover. I continued without it, and it turned out to be the BEST PRIME RIB ever!!!! All of my family raved, we now have a new tradition. Not only did we enjoy the leftovers as French Dips, I made a chili using the bones and tiny bit left. If you are looking for the perfect recipe look no further... Thanks for this website, Robin LV NV




Excellent!
01/07/2005 at 08:19am
User: WALTER from Bethany, CT    User Rating:
Be prepared to roast for a long time. To get the meat to 118 degrees in a 200 degree oven takes forever.




So easy, it's eerie
01/05/2005 at 09:14am
User: JEN from Coral Springs, FL    User Rating:
You would think that making a standing rib roast would be diffiuclt, but that was before Alton Brown, my hero. This is a wonderful recipe, the meat turns out delicious. I would advise measuring your oven before buying your pot and alllowing a minimum 4 hrs. cooking time at 200.




Simply the Best
01/04/2005 at 01:30am
User: KRISTOPHER from Kansas City, MO    User Rating:
I was lucky enough to see the recipe featured on "Good Eats." I am so glad that I followed through with the online recipe. I paid carefull attention to detail: KOSHER salt, PROBE thermometer, and TERRA COTTA. My troubles we rewarded ten-fold. It was simply the best roast (or any piece of meat) I have EVER cooked! Thank you Mr.Brown & Food network for a great holiday meal.




Absolutely SUPERB!
01/02/2006 at 07:58am
User: FRAN from Milford, MI    User Rating:
I've had horrible results with standing rib roasts several times in the past and was largely discouraged by the tough and fatty results and the total waste of money. On pure faith in dear Alton I tried it again this year. I purchased a grocery-store choice cut of meat (to minimize my losses if it was another bomb--faith only goes so far). My local Home Depot supplied the appropriate pottery, and my cooler drawer in my fridge did the aging. (I was nervous, afraid I'd end up with a rotten piece of meat.) Let me tell you, this roast rivaled the local 4-star restaurants. Alton, you are wonderful! And to the person who asked if the pottery is necessary because it's inconvenient: yes, it's necessary, and if you want convenience you can get pre-cooked rib roast slices at your local Costco!




simply delectable
01/02/2005 at 11:53am
User: KATHY from Lone Tree, CO    User Rating:
I was horrified to try the aging after what I paid for the roast (fear of rotting), but it was just fine. I didn't use the clay pot as the oven didn't need it. The wonderful part is that it was the same pink color from the outside in, and every slice looked better than the one previous. This was simply grand!




Delicious
01/02/2005 at 01:20am
User: Anonymous    User Rating:
Came out perfect!!




Receipe Good--Cook Bad
01/01/2006 at 04:40pm
User: Tom from Rockton, IL    User Rating:
I found the reviews extremely helpfull. the mistake I made was in not knowing temps and doneness. I went for 147 degrees and wound up with well done. I also could not get the meat temp. to rise out of the oven. I recommend not waiting more than 20 minutes and then placing back in the oven at the 500 degree setting until hitting the temp and doneness that you like. I also enjoyed and endorse the link to Emeralds Horseradish sauce. My family loved it. I also like Alton's idea of saving the bones for a late night snake for the Cook