Remove any plastic wrapping or butcher's paper from the
roast. Place the standing rib roast upright onto a half sheet
pan fitted with a rack. The rack is essential for drainage.
Place dry towels loosely on top of the roast. This will help to
draw moisture away from the meat. Place into a refrigerator at
approximately 50 to 60 percent humidity and between 34 and 38
degrees F. You can measure both with a refrigerator thermometer.
Change the towels daily for 3 days.
Place a 16-inch round azalea terra cotta planter into a cold
oven. Invert the planter to become a lid over a pizza stone or
the bottom of the planter. The oven should be cold to start, to
avoid any cracking in the terra cotta pieces. Turn the oven to
250 degrees F.
Remove the roast from the refrigerator and rub with canola
oil. Remember to rub the bones with oil, as well. Once the roast
is completely coated with oil cover the roast with kosher salt,
about half a teaspoon per bone. Next, rub with freshly ground
pepper to coat the surface. Place the roast over a glass
bake-ware dish slightly smaller than the length of the roast.
This will catch the drippings needed for the sauce. Finally,
place a probe thermometer into the center of the roast and set
for 118 degrees. Put the roast and the bake-ware dish onto the
pizza stone, cover with the terra cotta pot, and return to the
oven. Turn the oven down to 200 degrees F and roast until
internal temperature is achieved.
Remove the roast and turn oven up to 500 degrees F. Remove
the terra cotta lid and recover with heavy-duty foil. Allow the
roast to rest until an internal temperature of 130 degrees F. is
reached. Place the roast back into the preheated 500 degree F
oven for about 10 minutes or until you've achieved your desired
crust. Remove and transfer roast to a cutting board. Keep
covered with foil until ready to serve.
Degrease the juices in the glass pan. Place the pan over low
heat and deglaze with 1 cup of water. Add the wine and reduce by
half. Roll the sage leaves in between your fingers to release
the flavors and aroma. Add to the sauce and cook for 1 minute.
Strain and serve on the side.
