Dry Aged Standing Rib Roast with Sage Jus
- 1 (4-bone-in) standing rib roast, preferably from the loin end
- Canola oil, to coat roast
- Kosher salt and freshly ground pepper, to cover entire roast
- 1 cup water
- 1 cup red wine
- 4 fresh sage leaves
Remove any plastic wrapping or butcher's paper from the roast. Place
the standing rib roast upright onto a half sheet pan fitted with a
rack. The rack is essential for drainage. Place dry towels loosely
on top of the roast. This will help to draw moisture away from the
meat. Place into a refrigerator at approximately 50 to 60 percent
humidity and between 34 and 38 degrees F. You can measure both with
a refrigerator thermometer. Change the towels daily for 3 days. Place
a 16-inch round azalea terra cotta planter into a cold oven. Invert
the planter to become a lid over a pizza stone or the bottom of the
planter. The oven should be cold to start, to avoid any cracking in
the terra cotta pieces. Turn the oven to 250 degrees F.
Remove the roast from the refrigerator and rub with canola oil. Remember
to rub the bones with oil, as well. Once the roast is completely coated
with oil cover the roast with kosher salt, about half a teaspoon per
bone. Next, rub with freshly ground pepper to coat the surface. Place
the roast over a glass bake-ware dish slightly smaller than the length
of the roast. This will catch the drippings needed for the sauce.
Finally, place a probe thermometer into the center of the roast and
set for 104 degrees. Put the roast and the bake-ware dish onto the
pizza stone, cover with the terra cotta pot, and return to the oven.
Turn the oven down to 200 degrees F and roast until internal temperature
is achieved.
Remove the roast and turn oven up to 500 degrees F. Remove the terra
cotta lid and recover with heavy-duty foil. Allow the roast to rest
until an internal temperature of 130 degrees F. is reached. Place
the roast back into the preheated 500 degree F oven for about 10 minutes
or until you've achieved your desired crust. Remove and transfer roast
to a cutting board. Keep covered with foil until ready to serve.
Degrease the juices in the glass pan. Place the pan over low heat
and deglaze with 1 cup of water. Add the wine and reduce by half.
Roll the sage leaves in between your fingers to release the flavors
and aroma. Add to the sauce and cook for 1 minute. Strain and serve
on the side.
Prime Rib Roast
- 1 (9 to 10 pound) prime rib roast (4-bone)
- 2 tablespoons minced fresh garlic
- 2 tablespoons crushed black pepper
- 1/2 cup course salt (sea salt or Kosher)
- 1/2 cup fresh chopped rosemary
- Preheat oven to 350*F (175*C).
- Combine garlic, pepper, salt and rosemary and coat top of prime
rib evenly under the fat cap. Place beef roast, fat side up on
a rack in an open roasting pan to catch juices.
- Roast in oven until meat thermometer reads five degrees below
desired doneness; (135*F / 55* for rare, 140*F / 60*C for medium
rare, 155*F / 70*C for medium). Allow roast to stand for 15 to
20 minutes before slicing. During standing time, the temperature
will continue to rise and reach the desired doneness. Slice to
desired thickness and serve. Makes 8 to 10 servings.
Remarks
Its awesome I try this recipe thousands of time and still I can do it more as I really like its taste, its healthy too.
BY- Madge Victor
Hey thanks for such a nice collection of delicious Rib Roast Recipe, all are superb..
By Millicent
As I was cooking first time so I was a bit scared but now I know that I can also make a delicious recipe. This recipe is really too easy to cook and tasty too.
By Tom Alter
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