Bring the dry-aged Rib Roast to room temperature for at least 1 hour.
Season generously with Maldon Sea Salt and Tellicherry Black Pepper.
Preheat oven to 450°F (232°C).
Sear the Roast in a hot oven for 15 minutes.
Reduce oven temperature to 275°F (135°C).
Combine all Glaze ingredients in a small saucepan and simmer over low heat for 15 minutes, stirring occasionally, until thickened.
Brush the Roast with half of the Glaze.
Roast for approximately 75-105 minutes for medium-rare, or longer for desired doneness. Use a meat thermometer to check internal temperature (130-135°F for medium-rare).
Brush with remaining Glaze during the last 20 minutes of cooking.
Let rest for 20-25 minutes before carving.
While the roast rests, prepare the sauce: Combine Beef Broth, Red Wine, Thyme, and Bay Leaf in a saucepan. Simmer over medium heat for 20-25 minutes, until reduced by half. Strain and discard solids.
Ingredients
6
4900 gRib Roast-dry-aged-bone-in
25 mLSalt-Maldon sea salt flakes
12.5 mLBlack Pepper-Tellicherry-ground
1/2120 mLFig Jam-premium
1/460 mLBalsamic Vinegar-25-year aged
25 mLDijon Mustard-stone-ground
37.5 mLGarlic-minced
1/460 mLPort Wine-tawny
1240 mLBeef Broth-homemade
1/460 mLRed Wine-Cabernet Sauvignon
12.5 mLThyme-fresh-sprig
12.5 mLBay Leaf
Equipment
Roasting Pan
Meat Thermometer
Small Saucepan
Fine-mesh Strainer
Instructions
Bring the dry-aged Rib Roast to room temperature for at least 1 hour.
Season generously with Maldon Sea Salt and Tellicherry Black Pepper.
Preheat oven to 450°F (232°C).
Sear the Roast in a hot oven for 15 minutes.
Reduce oven temperature to 275°F (135°C).
Combine all Glaze ingredients in a small saucepan and simmer over low heat for 15 minutes, stirring occasionally, until thickened.
Brush the Roast with half of the Glaze.
Roast for approximately 75-105 minutes for medium-rare, or longer for desired doneness. Use a meat thermometer to check internal temperature (130-135°F for medium-rare).
Brush with remaining Glaze during the last 20 minutes of cooking.
Let rest for 20-25 minutes before carving.
While the roast rests, prepare the sauce: Combine Beef Broth, Red Wine, Thyme, and Bay Leaf in a saucepan. Simmer over medium heat for 20-25 minutes, until reduced by half. Strain and discard solids.
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