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Rib Roast / Prime Rib with Sage Red Wine sauce
Rib Roast / Prime Rib with Sage Red Wine sauce

Before you jump to Rib Roast / Prime Rib with Sage Red Wine sauce recipe, you may want to read this short interesting healthy tips about Energy Enhancing Snack foods.

Healthy eating helps bring about a feeling of health and wellbeing. We are likely to feel way less gross whenever we increase our consumption of healthy foods and lower our consumption of junk foods. A little bit of pizza doesn’t cause you to feel as healthy as consuming a fresh green salad. Choosing healthier food choices can be challenging if it is snack time. You can spend hours at the supermarket searching for an ideal snack foods to make you feel healthy. Why not try one of many following healthy snacks the next time you need some extra energy?

If you are looking for a speedy snack, you can’t go completely wrong with a whole grain one. A piece of whole wheat toast, for example is a great snack in the early morning. Chips and crackers created from whole grains can be great for quick snacks to eat on the go. Selecting whole grain snacks is always much better than eating the highly processed grains we commonly come across in our grocery stores.

A large assortment of quick health snacks is easily available. Determining to live a healthy life style can be as easy as you want it to be.

We hope you got insight from reading it, now let’s go back to rib roast / prime rib with sage red wine sauce recipe. You can cook rib roast / prime rib with sage red wine sauce using 6 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to cook Rib Roast / Prime Rib with Sage Red Wine sauce:
  1. Provide 1 (4-bone-in) standing rib roast, preferably from the loin end
  2. Take Canola oil, to coat roast
  3. Get Kosher salt and freshly ground pepper, to cover entire roast
  4. Provide 1 cup water
  5. Prepare 1 cup red wine
  6. Prepare 4 fresh sage leaves
Instructions to make Rib Roast / Prime Rib with Sage Red Wine sauce:
  1. Turn the oven to 250 degrees F.
  2. 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.
  3. Place the roast in a glass bake-ware dish. Place a probe thermometer into the center of the roast and set for 118 degrees.
  4. Roast until internal temperature is achieved. Remove the roast and turn oven up to 500 degrees F. Cover with heavy-duty foil. Allow the roast to rest until an internal temperature of 130 degrees F. is reached.
  5. 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.
  6. 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.

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