Dry-Aged Standing Rib Roast - Prime Rib

Dry-Aged Standing Rib Roast w/Au Jus

INGREDIENTS
1 (4-bone-in) standing rib roast, preferably from the loin end
Rub:
1 Tbsp. Lawry's Season Salt
1 Tbsp. Horseradish
1 Tbsp. Freshly ground black pepper
1 Tbsp. Fresh garlic - crushed
1 Tbsp. Fresh rosemary - finely chopped
Jus:
1 cup water
1 cup red wine
4 sage leaves

DIRECTIONS
Remove any plastic wrapping or butcher's paper from the roast. Place the standing rib roast upright onto a half sheet pan fitted with a rack. The rack is essential for drainage. Place dry towels loosely on top of the roast. This will help to draw moisture away from the meat. Place into a refrigerator at approximately 50 to 60 percent humidity and between 34 and 38 degrees F. You can measure both with a refrigerator thermometer. Change the towels daily for 3 days.

Remove the roast from the refrigerator and let sit for at least 2 hours to come up to room temperature. While roast is coming up to temp, combine all ingredients for Rub in a separate bowl.  Completely cover the roast with Rub.  Remember to rub the bones as well.

Preheat oven to 250°F.  Place the roast in a roasting pan.  Place a probe thermometer into the center of the roast and set for 115°F.  Turn the oven down to 225°F and roast until internal temperature is achieved (around 30 min./lb. of roast).

If you have a convection oven, use Convection Roast at 225°F and the crust will be perfect and you won't have to blast it at the end.

Remove the roast and turn oven up to 500°F.  Cover with heavy-duty foil. Allow the roast to rest until an internal temperature of 125°F is reached.  Place the roast back into the preheated 500°F oven for about 10 minutes or until you've achieved your desired crust.  Remove and transfer roast to a cutting board. Keep covered with foil until ready to serve (at least 15 min).

Degrease the juices in the roasting pan.  Use grease for Yorkshire Pudding.  Place the pan over low heat and deglaze with 1 cup of water.  Add the wine and reduce by half.  Roll the sage leaves in between your fingers to release the flavors and aroma.  Add to the sauce and cook for 1 minute.  Strain and serve on the side.