Five Day Dry-Aged Standing Rib Roast

Perfect for Christmas, New Year’s or any Celebration!
Use the leftovers for a fabulous Rib Roast Stew!

3-4 Lbs. Standing Rib Roast
2 Pkg. Cheese Cloth
Dry Rub (see recipe)

Au Jus Ingredients:

Pan Drippings
Red Wine
Unsalted butter

Dry Rub Ingredients:

Dried Thyme
Dried Rosemary
Onion Powder
Garlic Powder
Kosher Salt
Olive Oil

Roast Stew

Remaining Rib Roast
(Ribs & Meat)
4 Whole Cloves Garlic
1 Cup Barley
10 Baby Carrots
3 Russet Potatoes
Frozen Veggie Mix
(W/ Corn and Green Beans)
Egg Noodles

Servings 4.
Oven preheat 450 degrees.
Start by prepping the roast.
Clean and wrap in cheese cloth.
Continue until wrapped three times.
Refrigerate for five days. Remove one layer of wrap about 2 days in and replace. Return to fridge.
Remove and prep for seasoning.
Look how much it’s transformed in just a few days. Aging is a great option for added flavor without over-drying.
Loosely crush the peppercorns in a mortar and pestle.
Add in the other ingredients.
Measurements vary depending on size of roast.

For a 4-5 lb. cut, 1.5 TBSP of Dried Thyme, Dried Rosemary, Onion Powder, Garlic Powder, Coriander, and Kosher Salt to taste.
Drizzle with about 2 TBSP olive oil on all sides.
Season all sides liberally.
Place back in the fridge for about 20-30 minutes.
While roast sits, peel and chop carrots.
Chop carrots as pictured.
Peel two onions.
Place in the roaster pan.
Add about 2 cups of water.
Arrange the veggies as a bed for the roast.
Place the rack back in and add the roast to the pan.
Place in a 450 degree oven for 20 minutes.
Reduce heat to 275 and cook for the remaining time until it reaches an internal temperature of 140 degrees.

Let rest again for about 5 minutes before serving.
At this point you can remove the string or leave it for flare.
For the Au Jus, use the drippings from the bottom of the pan and heat the same roasting pan on the stovetop on medium high heat.

Add in some beef stock or broth about a cup. Stir in some red wine, about 3/4 cup, and sauté on high heat for about 5 minutes until it reduces by 1/3.
Once reduced, whisk in about 2 TBSP unsalted butter.
Serve alongside the Rib Roast.
Simply Delicious.
Mouthwatering and the perfect
Holiday/ Celebration meal.

To make the stew save the ribs and remaining meat from the roast.

Create a broth mixture by filling a stockpot with water, onion, garlic, barley, and baby carrots. Add the rib bones to the broth mix. Cook for an hour and a half on simmer. Place the broth mixture in the freezer for 3-4 hours to allow any remaining fat to surface. Skim away and discard the fat.

Bring the broth mixture back to a boil and add in the meat. Peel, chop and add in about 3 russet potatoes.
Cook for 25 minutes on simmer.

Add in a frozen veggie mix with green beans and corn and cook for another 25 minutes.
Add in the egg noodles in the last 5-7 minutes.

Serve. Even more delicious as leftovers and with a little patience you get this wonderful stew!

Serve with either French or Italian Crusty Bread.


Copyright 2020. All rights reserved. Original Photography, Writing, Content, Concept & Design, Recipe combination and Post by Andrea Danielle Pistella.

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