Back in December/January, rib roasts were available for super fucking cheap because of the holidays, so I got to try a new roast recipe. Not sure if I’ll try it again, but if nothing else, the gorgonzola sauce that goes with it is pretty great. 

Sage Crusted Rib Roast with Gorgonzola Cream Sauce

Ingredients

Rib Roast

  • 2 T olive oil
  • 1 semi boneless rib roast (this one was appx 7 lbs, I want to say?)
  • sea salt and pepper for sprinkling
  • 2 bunches fresh sage (or, if you’re me, a whole bunch of ground sage)
  • 1 large sweet onion, sliced
  • 1 c red wine
  • 2 c chicken or beef stock (I used chicken)

Gorgonzola Cream Sauce

  • 4 T butter
  • 1 T olive oil
  • 5 cloves garlic, smashed
  • 1 c dry white wine
  • 1 c heavy whipping cream
  • 1 T fresh ground pepper
  • 6 oz gorgonzola cheese crumbles
  • sea salt to taste

Preheat your oven to 450. Take your olive oil, and heat it in a large pan on high. Once warmed, sear each end of the rib roast, about 4 to 5 minutes a side, until nicely browned. 

In a roasting pan, mix together your stock and red wine, and add your sliced onion. Lay the roast on top of the onion, and then drizzle with the remaining olive oil, placing your sea salt, pepper, and sage to taste on the roast. Cover the roast with foil, and then roast at 450 for about 20 to 25 mins, and then reduce the heat to 350, roasting for another hour and a half (to get to rare). Here and there throughout the roasting, baste the roast with the wine/stock/juices mix. For the last half hour, remove the foil. 

In the last ten minutes or so, heat the butter, olive oil, and garlic over medium heat, cooking until the garlic is fragrant and soft, and just a bit caramelized, about five minutes. Add the white wine in and cook until reduced by a third, another fiveish minutes. Stir in the heavy whipping cream and gorgonzola, melting until you have a smooth sauce. Then, add in your pepper, a bit of sea salt to taste, and remove from heat.

Once your roast is removed, let cool for about fifteen to twenty minutes, serve with the gorgonzola sauce, and enjoy!

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I’m really, really proud of how this turned out.  This was cooked entirely in an unfamiliar kitchen, with not quite complete ingredients, and mostly a wing and a prayer, as I had no idea how the oven functioned. However? It turned out really fucking good, and actually had at least my dad going back for seconds. So, yeah. I can do a hell of a roast.

Rib Roast

Ingredients

  • 1 rib roast (boneless or bone-in)
  • 4 T olive oil
  • 4 T tri-color peppercorns, ground
  • 3 sprigs fresh rosemary (substituted tarragon, dried)
  • 3 sprigs fresh thyme (substituted dried)
  • .5 c minced garlic (substituted dried, significantly less)
  • .5 c coarse sea salt (again, substituted significantly less)

Preheat oven to 500. 

Heat a large skillet with the olive oil over high, and then sear both ends of the roast, until golden brown. Strip the leaves from the rosemary and thyme, crush the peppercorns, and then mix it together with the salt and minced garlic. Set the roast in the roasting pan fat side up, pour the remaining olive oil over it, and spread the rub on it, patting it as much as possible to get it to stick. 

Put the roast in the oven, and cook at 500 for between twenty to thirty minutes. Then, reduce the heat down to 300, and cook for another twenty to thirty minutes for rare/medium rare.  The cuts above were after about twenty five minutes in the oven at 300 after twenty five at 500, and with a significant amount of cooling time. The roast will still cook a bit after putting it in the oven, though.

And then, enjoy your fantastic roast.