HARDWARE
Plastic container big enough to
hold your roast with enough
holes drilled through on
bottom and sides to allow
adequate air circulation
If your oven cooks un-even or is
very dirty, use a 16" round
azalea terracotta planter with
base as your cooking
SOFTWARE
Meat
1 (4-bone-in) choice, standing
rib roast, preferably from the
loin end
Canola oil, to coat roast
Kosher salt and freshly ground
pepper
1 cup water
1 cup red wine
4 fresh sage leaves
Jus
1 cup water
1 cup red wine
3 to 4 sage leaves |
DRY AGING THE MEAT
- Place your roast on the "top" of the
plastic container and cover with the "bottom". Make
sure the seal is tight to keep juices inside.
- Place container on the lowest shelf in your
refrigerator and as far back as possible for 48 to 72 hours.
The temperature of your fridge should be between 36° an 38°
- After you remove the meat from the fridge, thinly
shave off any leathery spots. Don't worry about the aroma,
it's the smell of success.
- Cover and leave on the counter for 1 hour to allow it
come to room temperature.
THE RECIPE
- Pre-heat the oven (with the terracotta planter if in
use)
to 200°.
- Rub down the meat with enough canola oil to coat.
- Season the entire roast with salt and pepper.
- Insert the probe dead center and drive it down into
center mass. Make sure you don't hit any bones.
- Place rib in baking dish on center rack of oven. If
your using the planter, remove the top, place dish inside,
recover and place in oven. Use caution because the planter
will be as hot as the oven.
- Set the thermometer to 118° and cook until the alarm
goes off.
- Carefully remove the roast (from the planter) and
place on a cooling rack and cover with foil. Let it rest until
the internal temp stops going up.
- Pre-heat oven (with the planter if in use) to 500°.
- You may disconnect the thermometer but leave the
probe inside the meat.
- Return meat to the oven (inside the planter if in
use) and cook for 15 minutes.
- Return meat to cooling rack and cover with foil
leaving probe in until ready to carve.
THE JUS
- If you have cook top proof bakeware, pour the grease out of
the baking dish and place on top of a burner.
- Pour water and red wine into dish and scrape until
fond (the bits at the bottom) is removed from the bottom
- Continue cooking until the liquid is reduced by half.
- Hand crush the sage leaves and cook for 1 minute.
- Strain and serve with meat.
THE CUTTING
- Carve along the bones and remove. Save to chew on
latter.
- Remove the fat and give to the dogs. They'll love
you.
- Slice from the end and make sure you don't go less
than half an inch.
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