Celebrity Roast Recipe

Dry Aged Standing Rib Roast with Sage Jus

(Created from the Transcript, not from Foodtv.com)
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
  1. 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.
  2. 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°
  3. 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.
  4. Cover and leave on the counter for 1 hour to allow it come to room temperature.

THE RECIPE

  1. Pre-heat the oven (with the terracotta planter if in use) to 200°.
  2. Rub down the meat with enough canola oil to coat.
  3. Season the entire roast with salt and pepper.
  4. Insert the probe dead center and drive it down into center mass. Make sure you don't hit any bones.
  5. 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.
  6. Set the thermometer to 118° and cook until the alarm goes off.
  7. 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.
  8. Pre-heat oven (with the planter if in use) to 500°.
  9. You may disconnect the thermometer but leave the probe inside the meat.
  10. Return meat to the oven (inside the planter if in use) and cook for 15 minutes.
  11. Return meat to cooling rack and cover with foil leaving probe in until ready to carve.

THE JUS

  1. If you have cook top proof bakeware, pour the grease out of the  baking dish and place on top of a burner.
  2. Pour water and red wine into dish and scrape until fond (the bits at the bottom) is removed from the bottom
  3. Continue cooking until the liquid is reduced by half.
  4. Hand crush the sage leaves and cook for 1 minute.
  5. Strain and serve with meat.

THE CUTTING

  1. Carve along the bones and remove. Save to chew on latter.
  2. Remove the fat and give to the dogs. They'll love you.
  3. Slice from the end and make sure you don't go less than half an inch.