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Ingredients
- 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
Details
Servings 10
Adapted from foodnetwork.com
Preparation
Step 1
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. Place glass pan for roast (cake pan) under lid. 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 let sit one hour. 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 a probe thermometer into the center of the roast and set for 118 degrees for medium rare. Meat will continue to cook after removed from oven so set thermometer for 10 degrees less than desired finished temperature (rare=120-127, med rare=128-135, med 136-145, well done=146+). Place the roast in glass bake-ware dish on the pizza stone or terra cotta plater base, 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 from pan and place on cooling rack over cookie sheet or on a cutting board. Leave thermometer in place and cover with heavy-duty aluminum foil. Allow the roast to rest until an internal temperature of 130 degrees F. is reached. In the meantime, return the pan and terra cotta lid/planter to oven and turn oven up to 500 degrees F.
Remove foil. Leave temp probe in place to avoid losing juices through hole (don't have to monitor temp any more, though). Place the roast back into the pan in preheated 500 degree F oven and recover with terra cotta planter. Bake 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.
Pour extra grease out of pan. Place the pan over low heat and deglaze with 1 cup of water and 1 cup red wine, scraping bottom of pan with wooden spatula (until bottom feels smooth). 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.
To carve, use an electric knife. Cut on top of ribs to remove from roast (can cut ribs apart to eat later). Cut off fat portion. Slice end to end, in at least 1/2" slices.
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