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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This was the first recipe I used the new oven (or at least the oven portion) on, and man, I cannot explain the joys of having an oven that doesn’t run constantly hot, cooks well, and also is not at risk of setting itself on fire every time it gets above 400. 

This sauce is perfect with farmer’s market blueberries, a splash of a good red wine (I used leftover Cupcake Winery Red Velvet from the Kahlua cherries), and some high quality vanilla extract. I’m gong to be making some vanilla custard to go with this, and this would also go great with ice cream, too, off the top of my head. Either way, it’s summer in a sauce. 

Roasted Red Wine Blueberry Sauce

Ingredients

  • 2 c fresh blueberries
  • a splash of red wine (my red of choice is Cupcake Winery’s Red Velvet)
  • a splash of vanilla extract
  • 2 T sugar

Combine all ingredients in a baking dish, heat oven to 400 and then roast for twenty minutes. The original recipe recommends pulling it out halfway through and giving them a stir, but it worked just fine even when I didn’t. Once your sauce is done, you might want to smash the berries a bit with the back of your spoon, but otherwise, you’re going to have an amazing smelling sauce that you can use with just about everything.