Alton Brown's recipe. My husband and I devoured a five-bone roast in only two days.
Remove any plastic wrapping or butcher's paper from the roast. Place the standing rib roast upright onto a half sheet pan fitted with a rack. Place dry towels loosely on top of the roast. Place into a refrigerator at approximately 50 to 60 percent humidity and between 34 and 38 degrees F. Change the towels daily for a minimum of 3 days, up to 1 week.
Place a roasting pan into a cold oven. 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. Rub with freshly ground pepper to coat the surface. Place the roast over a glass bake-ware dish slightly smaller than the length of the roast. This will catch the drippings needed for the sauce. Place a probe thermometer into the center of the roast and set for 118 degrees. Put the roast and the bake-ware dish into the roasting pant, and return to the oven. 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 roasting pan 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.
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Serving Size: 1 Serving (534g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1518 | ||
Calories from Fat: 1146 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 127.3g | 170 % | |
Saturated Fat 51.5g | 258 % | |
Monounsaturated Fat 55.1g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 322.1mg | 99 % | |
Sodium 906.8mg | 31 % | |
Potassium 1270.1mg | 33 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 2g | ||
Protein 73.9g | 106 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1518
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