aging meat

A bone in standing rib roast is aged in the refrigerator, then seasoned and roasted on a rack over a bed of vegetables. The aging makes for a tender and very flavorful meat.

Dry Aged Standing Rib Roast

14 lb rib beef

cheesecloth

Space

thyme

rosemary

Tablespoons black pepper

Tablespoon garlic

Tablespoons onion

Tablespoon kosher salt

coriander

olive oil

carrots (washed, ends trimmed and cut into large 3-inch chunks)

celery

onions

beef broth

Pan drippings from roast (about 1 1/2 cups)

up red wine

beef stock

unsalted butter

salt and black pepper

Remove roast from packaging, rinse well. Pat completely dry, wrap with 3 layers of cheesecloth. Place on a rack on a sheet pan in back of refrigerator, fat side up. After 24 hours, remove, unwrap, discard cheesecloth and wrap with a fresh piece. Place back in refrigerator for 6 to 9 days undisturbed.

Remove roast from refrigerator. Remove cheesecloth, cut away the fat and trim the ends and any discolored parts of the roast.

Preheat oven to 450 degrees F.

Place roast on a rack in a large, heavy roasting pan.

For the aging of the roast

In a medium bowl, combine spices and mix well. Be sure to crush the larger spices well for a uniform rub. A food processor works well for this. Rub roast with olive oil, then rub with seasoning. Let rest for 20 to 30 minutes.

Prepare vegetables, make a bed in the roasting pan with the vegetables and pour in the 2 cups beef broth. Be sure to check the liquid level in the pan occasionally and add some water, if necessary. (You will need this liquid to make the au jus.) Place the rack holding the roast on top of vegetables and place in hot oven. Roast at 450 degrees F for 40 minutes.

After 40 minutes, reduce heat to 325 degrees F and continue to roast for approximately 2 hours, or until internal temperature (stay away from the bone while checking temp) reaches 130 degrees F. This is for medium rare. Remove from oven, remove from roasting pan, loosely tent with foil and allow to rest for 25 minutes while making the au jus.

For the seasoning mixture

Strain drippings from roasting pan, skim fat from drippings. Place roasting pan over 2 burners, heat on medium high and add in drippings, stir to deglaze, add in wine and stock, reduce by 1/3, about 5 minutes on steady boil, stirring occasionally. Turn off heat, add in butter. Season to taste with salt and pepper. Strain once more into serving vessel.

For the Au Jus

Creamy tangy Million Dollar Dip is a favorite cream cheese party appetizer with crispy bacon pieces, sharp cheddar cheese, and chopped green onions. Serve it with chips, crackers, and sliced veggies!

THE Neiman Marcus Million Dollar Dip

Cream Cheese (softened)

Real Mayonnaise

Sharp Cheddar Cheese (shredded)

Green Onions (chopped)

Cloves Garlic (minced)

½ Cup Bacon (chopped)

Almonds (slivered (optional))

In a large skillet fry the chopped bacon until crisp. Transfer the bacon to a paper towel lined plate.

Mix all the ingredients together in a large bowl and stir well.

Serve immediately with chips, crackers, or your favorite vegetables.

Can be made in advance and store in the refrigerator in an airtight container or covered with plastic wrap.

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Dry Aged Standing Rib Roast

Dry Aged Standing Rib Roast

THE Neiman Marcus Million Dollar Di...

Top 3 aging meat recipes from across the web

The most viewed aging meat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dry Aged Standing Rib Roast

Dry Aged Standing Rib Roast

THE Neiman Marcus Million Dollar Di...

The most viewed aging meat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine