This is an expensive roast and I'd save it for a special occasion. A 4 bone roast will serve 8-10 meat loving people, and they will talk about it forever. The dry aging will make the most tender tasting cut you might have ever had. Don't leave the aging out, plan ahead. - jug
- Prep Time :
- Cook Time :
- Ready Time :
4 hour, 35 min
- 1 4-bone Standing Rib Roast
- 3 Ts Olive Oil to coat meat
- Kosher salt if not using lemon pepper
- Black Pepper if not using lemon pepper
- 3 Ts McCormicks Lemon Pepper
- 1 c Water for sauce
- 1 c red wine for sauce
- 4 fresh sage or oregano leaves for the sauce
Tell your butcher you want a 4-bone standing rib roast and that you’d prefer it be cut from the loin end.
Remove any wrapping or butcher’s paper from the roast when you get home. Place the standing rib roast upright onto a half sheet pan or cookie sheet with a rack or some method of lifting the roast off the pan to allow air to circulate and juices to drain off without the meat sitting in the juice. You can put dry towels loosely on top of the roast to help draw moisture away from the meat, but that is optional. Put the meat, sheet pan and all, 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 but that is what most refrigerator measure. Change the towels daily for 3 days, if you are using them, and flip the meat over. Don’t try to age with this method for more than 4 days.
Preheat the oven to 250 degrees F. Remove the roast from the refrigerator and rub with olive oil. Remember to rub the bones with oil, as well. Cover the roast with McCormick’s Lemon Pepper, or Kosher salt and ground black pepper. Place the roast on your oven rack, set low enough for the height of the roast and cover the roast loosely with aluminum foil. Place a pan under the roast to catch the drippings needed for the sauce. Finally, place a probe thermometer into the center of the roast and set for 118 degrees. Close the oven door and turn the oven down to 220 degrees F and roast until internal temperature of 118 is reached. This could take 4 hours or more. Remove the roast and turn oven up to 500 degrees F. Allow the roast to rest until an internal temperature of 130 degrees F. is reached on your probe thermometer. Remove the foil and place the roast back into the preheated 500 degree F oven for about 10-15 minutes or until you’ve achieved your desired crust. Turn as needed to crust all over. Remove and transfer the roast to a cutting board. Cover with foil until ready to serve, resting for at least 20 minutes.
Remove the pan that was under the roast and degrease the juices in the glass pan by spooning out all but about 2 T of grease. Place the pan over low heat or the stove top and deglaze by slowly pouring in 1 cup of water. Stir with a wooden spoon or spatula, scraping to dissolve the crusty bits of droppings from the roast. Add the wine and reduce by half, stirring occasionally. Roll the sage leaves in between your fingers to release the flavors and aroma. Add the herb to the sauce and cook for 1 minute. Taste and adjust seasonings Strain and serve the sauce on the side.