Dry Aged Standing Rib Roast

Dry-Aged Standing Rib Roast – The Ultimate Showstopper

Description:
Our Dry-Aged Standing Rib Roast is the king of roasts—deeply marbled, dry-aged for incredible depth of flavor, and built for slow roasting perfection. With its signature bone-in presentation, this cut delivers a rich, buttery tenderness with a deep, nutty, umami-packed crust. Perfect for a special occasion or a serious carnivore’s feast.

Cooking Instructions

🔥 Low & Slow Oven Roast (Best for Standing Rib Roast)

1. Prep: Remove from the fridge 1-2 hours before cooking to reach room temperature. Pat dry and season generously with salt, cracked black pepper, and optional garlic, rosemary, or thyme.
2. Preheat oven to 120°C (250°F). Place the roast bone-side down on a rack inside a roasting pan.
3. Slow Roast: Cook for 2.5 - 3 hours (for a 2kg roast) or 1.5 - 2 hours (for a 1kg roast) until the internal temp reaches:
   • 48-50°C (118-122°F) for rare
   • 52-54°C (126-130°F) for medium-rare
   • 56-58°C (132-136°F) for medium
4. Rest: Remove from the oven, cover loosely with foil, and let rest for 30-40 minutes (essential for juicy meat).
5. Crust Perfection: Crank the oven to 250°C (480°F). Return the roast for 10-15 minutes until the outside is deep golden brown.
6. Carve: Slice between the bones for impressive, thick-cut steaks or remove the bones and carve against the grain.

Alternative: BBQ Roast Method (For Added Smoky Flavor)

1. Set up a BBQ for indirect heat at 120°C (250°F) with a chunk of oak or hickory wood for extra depth.
2. Cook bone-side down with the lid closed until internal temp reaches 48-52°C (118-126°F).
3. Rest for 30-40 minutes.
4. Finish with high heat over direct flames for 2-3 minutes per side to develop a caramelized crust.
5. Carve and serve.

Pairing Suggestions:

🥔 Sides: Garlic butter mash, duck fat roast potatoes, or charred broccolini
🍷 Drink: Full-bodied red wine (Shiraz, Cabernet Sauvignon)
🥩 Sauces: Horseradish cream, mustard, or a rich beef jus

This method keeps the standing rib roast juicy, tender, and packed with deep, dry-aged flavor while achieving that perfectly crispy, caramelized crust.