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

Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, rib roast / prime rib with sage red wine sauce. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Rib Roast / Prime Rib with Sage Red Wine sauce is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Rib Roast / Prime Rib with Sage Red Wine sauce is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to 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:
  1. Make ready 1 (4-bone-in) standing rib roast, preferably from the loin end
  2. Prepare Canola oil, to coat roast
  3. Get Kosher salt and freshly ground pepper, to cover entire roast
  4. Get 1 cup water
  5. Get 1 cup red wine
  6. Get 4 fresh sage leaves
Instructions to make Rib Roast / Prime Rib with Sage Red Wine sauce:
  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.

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