-
1
Remove any plastic wrapping or butcher's paper from the roast.
-
2
Place the standing rib roast upright onto a half sheet pan fitted with a rack.
-
3
The rack is essential for drainage.
-
4
Place dry towels loosely on top of the roast.
-
5
This will help to draw moisture away from the meat.
-
6
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.
-
7
Change the towels daily for 3 days.
-
8
Place a 16-inch round azalea terra cotta planter into a cold oven.
-
9
Invert the planter to become a lid over a pizza stone or the bottom of the planter.
-
10
The oven should be cold to start, to avoid any cracking in the terra cotta pieces.
-
11
Turn the oven to 250 degrees F.
-
12
Remove the roast from the refrigerator and rub with canola oil.
-
13
Remember to rub the bones with oil, as well.
-
14
Once the roast is completely coated with oil cover the roast with kosher salt, about half a teaspoon per bone.
-
15
Next, rub with freshly ground pepper to coat the surface.
-
16
Place the roast over a glass bake-ware dish slightly smaller than the length of the roast.
-
17
This will catch the drippings needed for the sauce.
-
18
Finally, place a probe thermometer into the center of the roast and set for 118 degrees.
-
19
Put the roast and the bake-ware dish onto the pizza stone, cover with the terra cotta pot, and return to the oven.
-
20
Turn the oven down to 200 degrees F and roast until internal temperature is achieved.
-
21
Remove the roast and turn oven up to 500 degrees F. Remove the terra cotta lid and recover with heavy-duty foil.
-
22
Allow the roast to rest until an internal temperature of 130 degrees F. is reached.
-
23
Place the roast back into the preheated 500 degree F oven for about 10 minutes or until you've achieved your desired crust.
-
24
Remove and transfer roast to a cutting board.
-
25
Keep covered with foil until ready to serve.
-
26
Degrease the juices in the glass pan.
-
27
Place the pan over low heat and deglaze with 1 cup of water.
-
28
Add the wine and reduce by half.
-
29
Roll the sage leaves in between your fingers to release the flavors and aroma.
-
30
Add to the sauce and cook for 1 minute.
-
31
Strain and serve on the side.
