Dry-Aged Standing Rib Roast

Chef Ben Lierman, from Clark’s Appliance Showcase in Greenwood.

  • 1 beef standing rib roast — bone-in, 5 to 7 pounds
  • 1 tablespoon olive oil
  • 2 tablespoons  garlic — minced
  • 2 tablespoons  fresh rosemary — finely chopped
  • 1 teaspoon dried thyme
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons kosher salt
  • 1 can  beef consommé
  • ½ cup water
  • ½ cup balsamic vinegar
  • 2 tablespoons cold butter

Dry-Age your rib roast: Place the rib roast in a roasting pan (bone side down) on multiple layers of paper towels. Place in the back bottom shelf uncovered for 3 to 5 days. Meat should appear somewhat dark and leathery on the outside.

Remove roast from the refrigerator, and allow to warm to room temperaure while the oven preheats, approximately one hour. Preheat oven to 250 degrees.

Cook Your Roast: Combine the olive oil, garlic, rosemary, thyme, pepper, and salt. Grind to a paste on the cutting board with the side of a chef’s knife, or in a mortar and pestle. Rub the roast thoroughly with the paste, working it into any exposed crevices. Place roast in your heaviest roasting pan, bone side down. Insert a probe thermometer or oven roast probe into the center of the roast, and set it to 120 degrees. Cook until alarm sounds, approximately 4 hours.

Remove roast from the oven and loosely cover with foil.  Set oven temperature to 500 degrees, and allow oven to heat. When oven reaches 500 degrees, wait 10 minutes, and place roast back into oven for approximately 15 minutes, or until thoroughly browned.  Remove roast from oven, and from pan, and allow to rest, loosely covered with foil.

Make The Balsamic Pan Jus: Place roasting pan over a medium high flame on your cook top. Heat to medium high. Add the water and consomme to deglaze the pan. With a wooden spoon or silicone spatula, rub any brown pieces and pan drippings from the bottom of the pan into the liquid. Allow to reduce over medium heat for 2 minutes. Add the vinegar, cut the heat and allow pan to cool (pan should still be hot to the touch, but not bubbling). Skim the fat from the liquid, and whisk in the butter to finish.

To Serve: Carve the roast into the desired portions between the bones, and serve with the sauce.  Serves 8-10