Dry aged Standing Rib Roast

I was recently taught how to dry age beef and it truly makes a difference. This is the second time I have dry aged something and it couldn't be easier. The "standing" in this recipe means it has bones and "stands" on them. I did this somewhat on the spur of the moment while visiting friends in Ocean City, Md. Since my friend Gail had a Christmas party after I bought the beef, I was able to solicit a few of our mutual friends for a mid week dinner party. One last comment: if you are hesitant to try this, just google "dry aged rib roast recipes" and your fears will go away.

Ingredients:

5-7 lb. Prime rib roast (with bones). One bone per two people.

pepper

butter

For au jus: 1 cup beef broth, 1cup red wine, 2T flour

Aging the roast sometimes depends on how much time you have. You need at least two days and 3-5 would be better. I had three days. Doing this brings out additional flavor (aging allows the natural enzymes to break down some of the protein in the meat). The first day: unwrap the roast from its packaging and wrap in a plain white cotton dish towel. This allows the beef to release excess water. Put on a rack on the bottom shelf of the refrigerator (coolest spot). On the second day, remove the towel and allow to air age on the rack in the same location in frig for another 2 to 4 days. You will notice that the beef gains a deeper red color and the outside becomes dry. On the day you will be cooking, take the roast out 3-4 hours before cooking to allow the roast to come to room temperature. Also, shave off and discard the dried outer layer of meat and fat. Leave behind as much of the good fat as possible. Once the roast comes to room temperature, smear butter on the meaty ends of the roast and season generously with pepper. The cooking and resting process takes about two hours prior to serving. Preheat oven to 450F and cook for about 20 mins; then 325F for about an hour to an hour and a half or until the internal temperature reaches 125F. Then rest the roast for 30mins. before carving.

For Au Jus: remove roast from pan to separate plate. There should be juice from the roast along with bits in the pan. Heat pan over medium heat and add the wine and stir until alcohol is largely evaporated. Add 1C of beef broth or consomme and stir. Add flour or cornstarch and stir until desired consistency.