Rib Roast / Prime Rib with Sage Red Wine sauce. 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. Place the roast in a glass bake-ware dish. Roast until internal temperature is achieved.
Close bag with tie (found inside package). Add in broth, wine, vinegar, bay leaves, rosemary, and ½ teaspoon pepper; mix well. Strain sauce through a sieve into a medium saucepan, pressing down on the solids with the back of a spoon.
Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, rib roast / prime rib with sage red wine sauce. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
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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. Place the roast in a glass bake-ware dish. Roast until internal temperature is achieved.
To begin with this recipe, we must first prepare a few components. You can have rib roast / prime rib with sage red wine sauce using 6 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Rib Roast / Prime Rib with Sage Red Wine sauce:
- {Get 1 of (4-bone-in) standing rib roast, preferably from the loin end.
- {Prepare of Canola oil, to coat roast.
- {Prepare of Kosher salt and freshly ground pepper, to cover entire roast.
- {Take 1 cup of water.
- {Get 1 cup of red wine.
- {Prepare 4 of fresh sage leaves.
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). Place the roasting pan on top of the stove.
Steps to make Rib Roast / Prime Rib with Sage Red Wine sauce:
- Turn the oven to 250 degrees F..
- 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..
- Place the roast in a glass bake-ware dish. Place a probe thermometer into the center of the roast and set for 118 degrees..
- 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..
- 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..
Add the beef stock and red wine. Pour off all but a few tablespoons of the fat from the pan, and place the roasting pan over two burners set to high heat. Set the meat in a large roasting pan, fat side up. Season the meat generously with salt and pepper. Place roast, fat-side up, in shallow roasting pan.
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