Get ready to transform your dining experience with a show-stopping main course that will have your guests talking for weeks! This Sage Crusted Standing Rib Roast isn't just a meal—it's a gastronomic journey that combines the rich, herbaceous notes of fresh sage with a luxurious Gorgonzola cream sauce that will make your taste buds dance with delight. Whether you're hosting a special holiday dinner or looking to impress your loved ones with a restaurant-quality dish, this recipe promises to elevate your culinary skills and create an unforgettable dining moment.
Prep Time: 20 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 standing rib roast (5-6 lbs)
- 2 tablespoons fresh sage, chopped
- Salt and pepper to taste
- 1 cup heavy cream
- 1/2 cup Gorgonzola cheese, crumbled
- 1 tablespoon Dijon mustard
Instructions
- Remove the standing rib roast from the refrigerator 2 hours before cooking to allow it to come to room temperature. This ensures even cooking throughout the roast.
- Preheat the oven to 425°F (220°C). Pat the roast completely dry with paper towels to ensure a crisp exterior.
- In a small bowl, mix the chopped fresh sage, salt, and black pepper. Rub this mixture thoroughly over the entire surface of the roast, pressing the herbs into the meat.
- Place the roast bone-side down in a large roasting pan with a rack. Insert a meat thermometer into the thickest part of the roast, avoiding the bone.
- Roast at 425°F for 20 minutes to create a golden, crisp exterior. Then reduce the oven temperature to 325°F (165°C) and continue cooking.
- Cook until the internal temperature reaches 125°F for rare, 135°F for medium-rare, or 145°F for medium. This typically takes about 2 to
- 5 hours for a 5-6 pound roast.
- While the roast is cooking, prepare the Gorgonzola cream sauce. In a saucepan, combine heavy cream and Dijon mustard. Simmer over medium-low heat for 5-7 minutes, stirring occasionally.
- Remove the cream sauce from heat and whisk in the crumbled Gorgonzola cheese until smooth and well incorporated. Keep warm.
- Once the roast reaches desired temperature, remove from oven and let rest for 15-20 minutes. This allows the juices to redistribute throughout the meat.
- Slice the roast against the grain and serve with the warm Gorgonzola cream sauce drizzled over the top or on the side.
Tips
- Temperature is Key: Always let your roast come to room temperature before cooking to ensure even heat distribution.
- Pat Dry for Crispy Perfection: Use paper towels to remove moisture from the meat's surface, guaranteeing a beautifully crisp exterior.
- Invest in a Meat Thermometer: This is crucial for achieving your desired level of doneness without guesswork.
- Resting is Crucial: Allow the roast to rest after cooking to let the juices redistribute, ensuring a moist and tender result.
- Sauce Preparation: Make your Gorgonzola cream sauce just before serving to maintain its smooth, velvety consistency.
- Slice Against the Grain: This technique ensures the most tender and easy-to-chew meat slices.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 2g
Protein: 45g
Fat: 42g
Saturated Fat: 22g
Cholesterol: 160mg
