Prime Rib Roast
1 prime rib roast, preferably from the loin end
Oilve oil, to coat roast
Coarse salt and freshly ground pepper, to cover entire roast
1 cup water
1 cup red wine
4 fresh sage leaves
Dry age the roast to enhance flavor:
Place the roast on a rack. Place the rack in a dish. Place and roast on top of the rack. Cover with paper towels. Place in the fridge. Change the towels daily for 3 days. Excess moisture will drain from the meat, giving stronger flavor.
To cook the roast:
The idea here is to surround your roast with heat, so it cooks evenly from all directions. I use a large ceramic bowl inverted on top of the roast, a Corningware casserole dish on the bottom, and a rack in the casserole dish. You could use a clean, unused clay pot inverted to cover your roast.
Place your assemblage for cooking the roast in a cold oven. Turn the heat on to 250 degrees.
Remove the roast from the refrigerator and rub with olive 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 on the rack in the dish prepared in the oven that has preheated. Finally, place a probe thermometer into the center of the roast and set for 124 degrees. 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 to make an au jus sauce.
Oilve oil, to coat roast
Coarse salt and freshly ground pepper, to cover entire roast
1 cup water
1 cup red wine
4 fresh sage leaves
Dry age the roast to enhance flavor:
Place the roast on a rack. Place the rack in a dish. Place and roast on top of the rack. Cover with paper towels. Place in the fridge. Change the towels daily for 3 days. Excess moisture will drain from the meat, giving stronger flavor.
To cook the roast:
The idea here is to surround your roast with heat, so it cooks evenly from all directions. I use a large ceramic bowl inverted on top of the roast, a Corningware casserole dish on the bottom, and a rack in the casserole dish. You could use a clean, unused clay pot inverted to cover your roast.
Place your assemblage for cooking the roast in a cold oven. Turn the heat on to 250 degrees.
Remove the roast from the refrigerator and rub with olive 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 on the rack in the dish prepared in the oven that has preheated. Finally, place a probe thermometer into the center of the roast and set for 124 degrees. 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 to make an au jus sauce.
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