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Ingredientes
- 1 x standing (4-bone-in) rib roast (preferably from the loin end) Canola oil to coat roast Kosher salt to taste Freshly-grnd black pepper to taste
- 1 c. water
- 1 c. red wine
- 4 x fresh sage leaves
Direcciones
- Remove any plastic wrapping or possibly 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. 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 cool oven. Invert the planter to become a lid over a pizza stone or possibly the bottom of the planter. The oven should be cool to start, to avoid any cracking in the terra cotta pcs. Turn the oven to 250 degrees.
- 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 tsp. per bone. Next, rub with freshly grnd 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 and roast till internal temperature is achieved.
- Remove the roast and turn oven up to 500 degrees. Remove the terra cotta lid and recover with heavy-duty foil. Allow the roast to rest till an internal temperature of 130 degrees is reached. Place the roast back into the preheated 500 degree oven for about 10 min or possibly till you've achieved your desired crust. Remove and transfer roast to a cutting board. Keep covered with foil till ready to serve.
- Degrease the juices in the glass pan. Place the pan over low heat and deglaze with 1 c. of water. Add in the wine and reduce by half. Roll the sage leaves in between your fingers to release the flavors and aroma. Add in to the sauce and cook for 1 minute. Strain and serve on the side.
- This recipe yields 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 47g | |
| Recipe makes 10 servings | |
| Calories 20 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 30mg | 1% |
| Total Carbs 0.61g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.15g | 0% |
| Protein 0.02g | 0% |
