Submitted by Chef Eric C. Maczko, Pine Ridge Winery
NAPA VALLEY, CA – Throw some new spice into your Thanksgiving menu. It may be time to trade in the usual bird for a savory roasted ribeye. Pine Ridge Winery plates up this Sage-Encrusted Rib Roast with Root Vegetable Ragout. Highlighting all the traditional flavors of fall, this roast will add a rich nuance to your holiday spread and be the perfect pairing for your cab-loving friends.
Preheat oven to 450°F.
Heat 1 tablespoon vegetable oil in sauté pan and fry the sage bundle in 2 batches, approximately 5 seconds for each batch. Drain on paper towels, reserving oil for the root vegetables. Set aside a few whole leaves for garnish and finely chop remaining leaves.
Trim excess fat from rib roast exterior. Rub with remaining 1 tablespoon oil. Season generously with salt and pepper, then dust with chopped fried sage.
Toss garlic and roots in reserved sage oil and put in an oven-safe baking dish. Place roast on a wire rack over garlic and vegetables, allowing drippings to collect in the baking dish. Oven-sear the roast on an upper rack for 10-12 minutes, rotating the pan half-way through.
Reduce oven to 325°F and roast until internal temperature reads 115°F, basting every 10 minutes. This should take approximately 45 minutes. Remove and rest the roast for at least 15 minutes and up to 30 minutes, allowing the internal juices to redistribute.
Meanwhile, make pan sauce with root vegetables by dusting roots with flour and heating on stove top. Add red wine and stock, and simmer 15 minutes to reduce. Skim impurities that rise to the top.
Carve roast by removing roast from the bones first, then slice into 1/4″ slices. Divide root vegetables and sauce evenly and top with slices of sage-encrusted rib roast. Garnish with additional fried sage leaves.Pine Ridge Winery