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 118 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
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By Bob
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