Rib Roast / Prime Rib with Sage Red Wine sauce. Save time and buy groceries online from Amazon.co.uk Steps. Remove the roast from the refrigerator and rub with canola oil. Remember to rub the bones with oil, as well.

Rib Roast / Prime Rib with Sage Red Wine sauce You need of Canola oil, to coat roast. Get of Kosher salt and freshly ground pepper, to cover entire roast. Remove the roast from the refrigerator and rub with canola oil. You can cook Rib Roast / Prime Rib with Sage Red Wine sauce using 6 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Rib Roast / Prime Rib with Sage Red Wine sauce

  1. It’s 1 of (4-bone-in) standing rib roast, preferably from the loin end.
  2. You need of Canola oil, to coat roast.
  3. Prepare of Kosher salt and freshly ground pepper, to cover entire roast.
  4. Prepare 1 cup of water.
  5. It’s 1 cup of red wine.
  6. It’s 4 of fresh sage leaves.

Great recipe for Rib Roast / Prime Rib with Sage Red Wine sauce. This is an excellent and easy way to cook a good piece of meat. The result is very tender prime rib / rib roast and the red wine sauce goes well with it. Sides dishes that I serve with it are usually Chipotle mashed sweet potatoes,.

Rib Roast / Prime Rib with Sage Red Wine sauce instructions

  1. Turn the oven to 250 degrees F..
  2. 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..
  3. Place the roast in a glass bake-ware dish. Place a probe thermometer into the center of the roast and set for 118 degrees..
  4. Roast until internal temperature is achieved. Remove the roast and turn oven up to 500 degrees F. Cover with heavy-duty foil. Allow the roast to rest until an internal temperature of 130 degrees F. is reached..
  5. 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..
  6. 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..

Add ½ cup of beef broth PLUS ½ cup of dry red wine to the skillet and bring to a gentle boil. Place a sieve over a gravy bowl or container and run the sauce through to catch the shallots and garlic and discard the shallots and garlic. COMBINE wine, shallot, olive oil, Worcestershire sauce, garlic, flour, rosemary, sage, thyme, salt, and black pepper in bag. Add beef rib roast to bag. Close bag with tie (found inside package).

source: cookpad.com