Sage Crusted Rib Roast Recipe

Celebrate your next holiday soirée with a savory dish that sparks a special occasion. A Sage Crusted Rib Roast is the perfect balance of rich and filling while also bringing a unique flavor profile through the crispy sage leaves. The best part? It’s simple to make and provides the perfect main dish for your next special gathering.  

The key to cooking this delicious rib roast is low and slow. The longer it roasts, the more the flavors infuse. Make sure you give yourself ample time to not only prepare this dish but to also cook before guests arrive. We recommend preparing the roast the evening before so all you have to worry about is popping it in the oven the day-of.  

A perfect pairing for this decadent dish is the creamy gorgonzola cream sauce. By combining heavy cream, smashed garlic, and gorgonzola cheese crumbles you’ll have the perfect savory companion to drizzle over top the rib roast. Our favorite sides to feature with this main dish are these Crispy Potato Stacks, and to add a yummy seasonal vegetable we love to include Roasted Bacon Brussels Sprouts.  
 
Go ahead and indulge in the deliciousness and serve up a Sage Crusted Rib Roast at your next fancy and festive celebration. We plan to serve this signature dish at our upcoming Christmas Eve gathering since it is a special occasion after all.  

 

 

Sage Crusted Rib Roast with Gorgonzola Cream Sauce 

Serves 8  

Ingredients 
Rib Roast  
2 tablespoons olive oil  
1 (8 pound) bone-in standing rib roast 
Salt & pepper, for seasoning  
2 large bunch fresh sage  
1 large, sweet onion, sliced  
1 cup of red wine  
2 cups of chicken or beef broth  
 
 
Gorgonzola Cream Sauce  
4 tablespoons butter  
1 tablespoon olive oil  
4 gloves garlic, smashed  
1 cup dry white wine 
1 cup heavy cream  
1 tablespoon pink or black peppercorns  
6 ounces gorgonzola cheese  
Salt to taste  

 

Preheat the oven to 450 degrees F. Heat the olive oil in a large skillet over medium high heat. Once the oil is hot, season the beef generously with salt + pepper, then sear the beef in the hot skillet on all sides, about 4 minutes per side. Remove the beef from the skillet and place on a cutting board.  
 
Rub the sage with a teaspoon of olive oil. Place the sage on the beef roast and secure with kitchen twine.  
 
Add the onion and red wine to a roasting pan. Place the beef on top of the onion, cover with foil. Place in the preheated oven for about 25 to 30 minutes, then reduce heat to 350 degrees F. and continue roasting for another 1 ¾ to 2 hours. Occasionally, throughout the cooking time, spoon some of the juice over the meat. If the liquid level in the pan goes down too much, add the remaining 1 cup of broth. 
 
During the last 30 minutes of cooking, remove the foil and allow the sage to get a little crispy. Check the temperature of the meat by inserting an instant-read thermometer into the center of the roast. For medium-rare it should be 125 degrees F. and 130 degrees for medium. Remove the roast from the oven to a cutting board and let rest for 15 to 20 minutes before carving. 
 
Meanwhile, make the gorgonzola sauce. Heat the butter, olive oil and garlic in a small saucepan set over medium heat. Cook until the garlic is soft, caramelized and fragrant. Add the wine and cook until reduced by 1/3, about 5 minutes. Stir in the cream and gorgonzola, cook until melted and smooth. Add the pink peppercorns and season with salt to taste. Keep warm until ready to serve. Remove the kitchen twine from the beef, slice and serve with the gorgonzola sauce. 

Recipe courtesy of Half Baked Harvest  

 

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