Micki Eats (mostly gluten and dairy free)

Given the popularity of this recipe in the weeks leading up to Christmas, I am re-posting it to make it easier to find.

The directions for this roast may sound a little…well…unconventional. Don’t worry, though. It’s definitely a tried and true recipe. The results are perfect!

First, you’ll need to make short trip to Garden section at your local Home Depot (I warned you it would sound unconventional) to buy a terra cotta pot and it’s base. Get one just big enough to accomodate a roast of prime rib. (Please, do not re-use one from your own garden.)

If you’re still with me, here’s the recipe….

Ingredients

• 1 Roast of Prime Rib (or, for a little less $, you can choose “choice” from the loin end)
• Canola Oil
• Kosher Salt
• Black Pepper
• 1 cup Water
• 1 cup red wine
• 4 Sage Leaves
• Butter

Directions

1. Preheat the oven to 200 degrees with the terra cotta pot inside.
2. Rub roast all over with Canola Oil, salt, and pepper.
3. Place roast in a glass dish and place on the base part of the terra cotta pot. Place the pot over as a lid. Cook to 118 degrees. (You’ll need a meat thermometer for this) This takes about 3 hours.
4. Remove the roast to a cooling rack and cover with foil until the temperature stops rising.
5. Place the terra cotta pot and base back into the oven and preheat to 500 degrees.
6. Place roast back into the terra cotta pot and roast for 15 minutes. This will crust the exterior.
7. Remove roast to cutting board and cover with foil.
8. To make au jus: Deglaze glass dish drippings with water. Add red wine and scrape bits from the bottom. Reduce liquid by half. Add sage leaves for 1 min. Stir in butter, as needed, to thicken.

If you like horseradish with your prime rib, here is an easy recipe for making it.