Alton Brown's Dry-Aged Standing Rib Roast recipe requires a standing rib roast, canola oil, salt and pepper, water, red wine, and sage leaves. This recipe also uses a terra cotta planter in the oven to roast the prime rib.
To make Alton Brown's Dry-Aged Standing Rib Roast, start by placing the standing rib roast on a sheet pan with a rack and covering the roast loosely with towels. Put the roast in a refrigerator that is between 34 and 38 degrees Fahrenheit for three days, changing the towels everyday.
To cook the roast, turn a terra cotta planter upside down over a pizza stone and place it in a cold oven. Then, turn the oven up to 250 degrees Fahrenheit. Prepare the roast for cooking by covering with canola oil, salt and pepper. Place the roast in a glass dish, then put the glass dish under the terra cotta planter in the oven. Turn the oven down to 200 degrees Fahrenheit and cook the roast until a meat thermometer reads 118 degrees Fahrenheit.
After the temperature is reached, remove the roast and let it sit until its internal temperature comes up to 130 degrees Fahrenheit. Cook the roast for 10 more minutes at 500 degrees Fahrenheit to form a crust. Place the glass baking dish on the stove over low heat and stir in 1 cup of water. Add in 1 cup red wine and cook until reduced by half. Finally, add in four sage leaves and cook for another minute. Strain the sauce before serving.