Dry Aged Standing Rib Roast with Sage Jus

By Nemo

This is a little more complicated recipe, requiring some special "equipment", but the technique is good.

See accompanying video at:
http://www.foodnetwork.com/videos/standing-rib-roast/44218.html

Ingredients

• 1 4-bone-in standing rib roast (preferably from
• canola oil; to coat roast
• kosher salt; to cover entire roast
• fresh ground pepper; to cover entire roast
• 1 cup Water
• 1 cup red wine
• 4 leaves sage - fresh

Details

Servings 10
Preparation time 35mins
Adapted from foodnetwork.com

Preparation

Step 1

The preferable section of meat for the standing rib roast is from the loin end. Remove all wrapping from roast. Place upright onto a half sheet pan fitted with a rack (the rack is for drainage). Place paper towels loosely on top of roast (to help draw moisture away from meat. Place into refrigerator at approx. 50-60% humidity and between 34-38 degrees F. You can measure both with a refrigerator thermometer. Change towels daily for 3 days.

Place a 16-inch round azalea terra cotta planter into a cold oven. Invert the planter to become a dome lid over a pizza stone or the saucer from the planter. The oven should be cold to start, to avoid cracking the terra cotta. Turn oven to 250 degrees F.

Remove roast from frig and rub with canola oil. Remember to rub bones with oil as well. Once the roast is completely coated with oil, cover with kosher salt (about 1/2 tsp per bone. Next rub with fresh ground pepper to coat. Place roast over a glass bake ware dish slightly smaller than the length of the roast (to catch drippings needed for sauce). Place a probe thermometer into the center of the roast and set for approx. 118 degrees. Put roast and bake ware dish onto pizza stone, cover with terra cotta pot and return to oven. Turn oven down to 200 degrees and roast until internal temperature is achieved.

Remove roast and turn oven to 500 degrees. Remove terra cotta lid and recover roast with heavy duty foil (DO NOT remove thermometer probe). Allow roast to rest until internal temp is 130 degrees. Place roast back in 500 degree oven for about 5 minutes or until you achieve 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 de glaze with 1 cup water. Add wine and reduce by half. Roll the sage leaves in your hands to release flavors and aroma. Add to sauce and cook for 1 minute. Strain and serve on the side.