← Back to Search Results
roasting American
Dry-Aged Standing Rib Roast

Photo by: Joseph De Leo
Comments: 0


Yield: 10 servings



  • One 4-bone-in standing rib roast, preferably from the loin end (for its higher meat-to-bone ratio)
  • Canola oil
  • 2 tablespoons kosher salt
  • 1 tablespoon coarsely ground black pepper
  • 1 cup water
  • 1 cup red wine
  • ¼ cup thinly sliced leek
  • 1 to 2 tablespoons garlic butter or unsalted butter


  • Refrigerator thermometer
  • Roasting pan or unglazed terra-cotta vessel with lid
  • Paper towels
  • Probe thermometer
  • Heavy-duty aluminum foil
  • Gravy separator


  • Roasting


To dry-age the roast: Place a refrigerator thermometer at the back of the bottom shelf of your refrigerator. Reduce the temperature to just below 38 F. Cover the bottom of a roasting pan with several layers of paper towels. Place the roast, bone side down, on the towels, and store-uncovered-at the back of the bottom shelf of your refrigerator. Allow the meat to age for 3 to 5 days, checking the refrigerator temperature often.

When you’re ready to roast, let the meat sit out of the refrigerator for 1 hour until it reaches room temperature. Preheat the oven to 250°F for ½ hour. If you’re planing to roast in an unglazed terra-cotta vessel, place it in the oven while it’s still cold and heat at 250°F for 45 minutes to 1 hour.

Rub the roast with just enough canola oil to make it shine, then rub with the salt and pepper. Place the meat in a shallow roasting pan, bone side down (to prevent the meat from sitting in liquid). Insert the probe of your thermometer into the center of the roast and set for 118 F. Place the roast in the oven and reduce the temperature to 200°F.

When the meat has reached 118°F (about 4 hours), remove the roast and cover lightly with foil. Raise the oven temperature to 500°F. When the oven reaches 500°F, let it heat for another 15 minutes, then return the roast to the oven until the desired degree of crust is achieved, about 10 to 15 minutes. Transfer the roast to a cutting board and cover with foil until ready to serve.

Place the roasting pan with its accumulated juices on the cook-top over medium heat and deglaze the pan with 1 cup of water. Allow the liquid to come to a boil, scraping occasionally until any bits stuck to the pan are freed. Add the wine and then transfer the liquid to a gravy separator. Allow five minutes for separation of fat from juice and then pour the liquid (but not the fat) back into the pan. Add the leek and return to a simmer. Stir in the garlic butter and serve over lovely, red slabs of goodness.

© 2002, 2006 Be Square Productions

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 2 tablespoons of vegetable oil to rub on the rib roast and 1 tablespoon of butter.

613kcal (31%)
24mg (2%)
0mg (1%)
12mcg RAE (0%)
130mg (43%)
1498mg (62%)
20g (102%)
51g (79%)
4mg (19%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
baked-explorations Baked Explorations
by Matt Lewis
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
good-to-the-grain Good to the Grain
by Kim Boyce
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
Already a member? Sign in here

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here

Sign in to Cookstr

Keep me logged in
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?