DRY-AGED STANDING RIB ROAST WITH SAGE JUS RECIPE | ALTON ...
Provided by Alton Brown
Categories main-dish
Total Time 4 hours 38 minutes
Prep Time 35 minutes
Cook Time 4 hours 0 minutes
Yield 10 servings
Number Of Ingredients 6
Steps:
- 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. The rack is essential for drainage. Place dry towels loosely on top of the roast. This will help to draw moisture away from the meat. 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. Change the towels daily for 3 days.
- Place a 16-inch round azalea terra cotta planter into a cold oven. Invert the planter to become a lid over a pizza stone or the bottom of the planter. The oven should be cold to start, to avoid any cracking in the terra cotta pieces. 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, about half a teaspoon per bone. Next, 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. Finally, place a probe thermometer into the center of the roast and set for 118 degrees. Put the roast and the bake-ware dish onto the pizza stone, cover with the terra cotta pot, 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 terra cotta 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.
SLOW-COOKED PORK, CIDER & SAGE HOTPOT RECIPE - BBC GOOD FOOD
Warm up as the cold nights set in with this glorious hotpot, with slow-cooked pork cooked in cider and sage. It's topped with a crispy layer of potatoes
Provided by Anna Glover
Categories Dinner, Main course
Total Time 3 hours 40 minutes
Prep Time 40 minutes
Cook Time 3 hours
Yield 6
Number Of Ingredients 14
Steps:
- Heat half of the oil in a deep ovenproof frying pan, or flameproof casserole dish, and fry the pork pieces over a medium high heat in batches until seared all over, then transfer to a plate. Add another 1 tbsp oil to the pan, if you need to, while you’re cooking the batches. Once all the pork is seared, transfer to a plate and set aside.
- Add another 1 tbsp oil to the pan with a little butter and fry half the leeks with a pinch of salt for 10 mins until tender. Add the garlic, fry for a minute, then stir in the flour.
- Pour in the cider, a little at a time, stirring to pick up any bits stuck to the bottom of the pan and to combine everything. Add the stock, bay leaves and seared pork, then simmer, half-covered with a lid for 1-1½ hrs until the meat is just tender (it will later cook to the point of falling apart in the oven). Can be prepared a day ahead.
- Heat the oven to 200C/180C fan/gas 6. Simmer uncovered for a few minutes to reduce the sauce, if you need to – it shouldn’t be too liquid or the potatoes will sink into the sauce. Stir in the parsley, chopped sage, remaining leeks, and the cream, then season well.
- Peel both types of potatoes and cut into slices 2mm thick, by hand or using a mandoline. Alternate layers of potato and sweet potato in circles over the pie, or randomly, if you prefer. Dot the cubed butter over the top and bake for 1-1½ hrs until the potato is tender. Nestle in the whole sage leaves, brushed in a little oil, for the last 10 mins. Leave to rest for 10 mins before serving.
Nutrition Facts : Calories 644 calories, FatContent 35 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 39 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 80 grams fiber, ProteinContent 35 grams protein, SodiumContent 0.6 milligram of sodium
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