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{For the video scroll down to the recipe. It is right above.}
I just fancified the family’s Christmas Eve Dinner…
I would say they might be pumped but then I know my brothers, they’ll just say, what’s that green stuff? Good news is that sage leaves can slide right off, the other good news is that I took this roast for a test run over Thanksgiving and to say that it was well received would be an understatement.
Simple GOOD flavors – everyone loved it.
Plus, they were all just happy for steak. Somehow I am a veggie loving freak in a family full of meat loving boys. Odd the life you’re handed, huh? If I wasn’t feeding the family and their friends, I’d honestly roast veggies 24/7…you see those amazing colorful things I snuck in there? Yep, I threw some beets in with this steak.
Whoop, whoop!
Ok, so I know that just about all I ever talk about now is Christmas, but I just can’t help it, I love it!
That said, I am already SO behind on Christmas it’s not even funny. This has happened every year since I started the blog, so I really shouldn’t be surprised. One of these days though, one of these days very SOON, I will dedicate the entire day (ok, maybe not the ENTIRE day – but most of it!) to doing all things Christmas. Anyone else with me??
Little sis for sure is with me. In fact she has been planning out “Christmas Day” since before Halloween. I have about twelve post it notes stuck to the chalkboard in my office detailing all the things we will do on this day. The girl knows how to make a good list… Santa, be prepared.
OH and you guys, serious talk here. Did you know that mean girls exist… even in first grade?!?! Asher was over on Friday night (cause I am LAME and I hang with my seven-year old sister on Friday nights) and she was telling me about one of her friends who created a “team” that only she is the boss of. Only this friend is allowed to tell everyone in the group what to do. She tells them who to talk to, who not talk to and what to play, even what to wear…wow, mean girls the 1st grade version!
I know, I know. Craziness, right?
My smart little sister wanted nothing to do with this “team” (GO ASHER!), so she opted to be OUT of the group. The problem is that now all of her friends are in the group and they aren’t allowed to talk to her. She came home Friday totally sad. I mean, is that not so mean? They are SEVEN years old! I am not really sure I remember all that much from being seven, but I can’t recall any mean girls.
Anyway, I had to cheer her up a bit so of course we chatted more about our “Christmas Day”. Man, I gotta follow though with this, and man there is a bit of pressure here. I need to start stocking up on some Gingerbread Houses, Christmas movies and mass amounts of chocolate…sounds pretty good to me. 🙂
Ok moving on, let’s talk about this Sage Crusted Standing Rib Roast. I will not lie, this is a serious roast, it feeds a crowd, or well eight hungry people, but you know. It’s also kind of a show stopper, like an “ooh ahh” as it comes to the table show stopper.
Best part is that its super simple and easy. Worst part? It’s got a hefty price tag. I can’t deny, this is a cut of meat for special occasions without a doubt. I’ve decided it’s worth it though, not only does it make me happy, since there’s really not a lot of work involved, but your guests (or in my case occupants – some related, some not) will love this delicious splurge.
Let me break it down for you.
Season the beef with salt + pepper…of course.
Sear the beef on the stove to get a beautiful, golden brown crust.
Secure a whole bunch of sage to the roast with kitchen twine.
Add some onions + red wine to a roasting pan, then add the roast.
Roast away for a few hours until the beef is done to your liking.
My family likes their beef cooked pretty dang pink inside. Clearly. While my cousins on the other hand, actually like their meat pretty cooked (I am talking COOKED!). So how I will cook this on Christmas Eve is still a question I am trying to figure out. Maybe two roasts? I dunno, we shale see.
OKAY. But my FAVORITE part to this recipe?? Yup, the gorgonzola sauce. You guys know me so well. Bring on the stinky cheese please.
No but seriously? This sauce is all kinds of incredible. It’s buttery, garlicy, creamy and cheesy. The gorgonzola cheese really gets mellowed out by the cream, so even if you’re not normally a fan of blue cheese, I would still recommend trying this. If you really just can’t handle the stinky cheese, you could use something like a sharp cheddar, gouda or Gruyère. Just don’t skip the sauce. Any cheese will be delicious and it’s the PERFECT compliment to this simple beef roast.
And I mean, come on. Aren’t those pink peppercorns so festive. Love.
I also cooked up some salt roasted beets to go along side the steak. I am REALLY into beets right now (as you will soon see) and this simple way of preparing them is one of my favorites. I know it may seem like SO much salt, but I promise it’s going to make for the best roasted beets. The salt gets brushed away before eating, but leaves you with a perfectly roasted beet. So much flavor. So much color. All the things I love!
Geez. I just realized that I wrote WAY too much for a Monday. Sorry, my brain is go, go, go – only seventeen more days till Christmas!
Wait, one last thing! It’s VIDEO time!! I am beyond excited to be back with videos for you guys this month. They are definitely not perfect, but Kai and I, we try! Hope you guys love it. Please let me know what you think, I love your feedback!!
Sage Crusted Standing Rib Roast with Gorgonzola Cream Sauce.
Servings: 8 Servings
Calories Per Serving: 532 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons olive oil
- 1 (8 pound) bone-in standing rib roast*
- salt + pepper, for seasoning
- 2 large bunch fresh sage
- 1 large sweet onion sliced
- 1 cup red wine
- 2 cups chicken or beef broth
Pink Peppercorn Gorgonzola Cream Sauce
- 4 tablespoons butter
- 1 tablespoon olive oil
- 4 cloves garlic smashed
- 1 cup dry white wine
- 1 cup heavy cream
- 1 tablespoon pink or black peppercorns
- 6 ounces gorgonzola cheese crumbled
- salt to taste
Salt Roasted Beets
- 8 beets of somewhat equal shape
- kosher salt
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 450 degrees F.
- Heat the olive oil in a large skillet over medium high heat. Once the oil is hot, season the beef generously with salt + pepper, then sear the beef in the hot skillet on all sides, about 4 minutes per side. Remove the beef from the skillet and place on a cutting board.
- Rub the sage with a teaspoon of olive oil. Place the sage on the beef roast and secure with kitchen twine.
- Add the onion and red wine to a roasting pan. Place the beef on top of the onion, cover with foil. Place in the preheated oven for about 25 to 30 minutes, then reduce the heat to 350 degrees F. and continue roasting for another 1 3/4 to 2 hours. Occasionally, throughout the cooking time, spoon some of the juices over the meat. If the liquid level in the pan goes down too much, add the remaining 1 cup of broth.
- During the last 30 minutes of cooking, remove the foil and allow the sage to get a little crispy. Check the temperature of the meat by inserting an instant-read thermometer into the center of the roast. For medium-rare it should be 125 degrees F. and 130 degrees for medium. Remove the roast from the oven to a cutting board and let rest for 15 to 20 minutes before carving.
- Meanwhile, make the gorgonzola sauce. Heat the butter, olive oil and garlic in a small saucepan set over medium heat. Cook until the garlic is soft, caramelized and fragrant. Add the wine and cook until reduced by 1/3, about 5 minutes. Stir in the cream and gorgonzola, cook until melted and smooth. Add the pink peppercorns and season with salt to taste. Keep warm until ready to serve.
- Remove the kitchen twine from the beef, slice and serve with the gorgonzola sauce + beets (recipe below). Happy Holiday eating!
Salt Roasted Beets
- Preheat the oven to 350 degrees F.
- Add salt to the bottom of a roasting pan so that the bottom of the pan is fully covered in salt. Snuggle the beets into the salt. Roast for 45-55 minutes, rotating the beets twice, until the beets are soft. The cooking time will depend on the size of your beets.
- Remove the beets from the salt, brushing any excess salt off. Drizzle the beets with olive oil and slice into bite size pieces. Serve along side the steak.
Notes
*If you are feeding less than eight people, a smaller roast can be used, just adjust the cooking time to ensure your beef is cooked perfectly.
SOoo? Christmas Eve?? Dinner? For sure.
P.S. Don’t forget to enter my Staub giveaway here (at the bottom of the post).
I made this roast for our Christmas dinner this year. It was the perfect festive holiday meal. Searing the roast before hand and tying on the sage made for a beautiful presentation. Roasting it over onions and red wine made my house smells so good. This will be a holiday favorite from now on. Thanks, Tieghan!
Hey Carol,
Wonderful!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! Thanks for your comment! xx
Hi, question! Would you recommend roasting on a rack in your roasting pan, or directly on top of onions and wine? I know this is an older recipe, so any other new tips or tweaks appreciated as well!
Thanks!
Hey Dorian,
Sure, a roasting rack is great to use if you have one! I hope this recipe turns out well for you, please let me know if you give it a try! xx
Man, I NEED to make this but cannot see the video supposed to be above the recipe?
Hi Patti,
So sorry, I no longer have the video for this recipe. Please let me know if you give it a try, I hope you love the recipe! xTieghan
Hey Tieghan! I’ve been a huge follower of your blog/recipes and am about to crush this one tomorrow. I have a boneless 2 lb rib roast. Would you still suggest the same temperatures but perhaps half the cooking time? Thanks in advance!
Hey Samantha,
Yes, I would use the same cooking temp but reduce your cooking time until your meat reaches an internal temp of 120-125F depending how you like it:) I hope you love the recipe!! xTieghan
Does a boneless rib roast work just the same?
Hi Cierra,
You would have to adjust the cooking times, but it should work well for you! I hope you love the recipe and happy holidays! xTieghan
You forgot to say what to do with the smashed garlic and never said anything about adding the first 1 cup of broth.
Hi Amy! The garlic cloves are in the directions at the bottom for the gorgonzola cream sauce! Also, the one cup of broth is incase the juices are getting too low while in the oven. Please let me know if you have any other questions! xTieghan
I was wondering about the pink peppercorns in the sauce. They look so nice in the sauce and add that holiday touch, like you said, but a big bite of that would be harsh. Did you just warn your guests to not eat those? Wondering how I would say it to mine : ) Thank you!
Hi Christina! I use a very small amount of peppercorns for topping. I would just kindly let guest know that there are peppercorns in the sauce and to be aware of that while eating. Honestly, noone even notices them. They send to melted away into the sauce. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This looks amazing. Any recommendations for a sauce substitute for folks that don’t like stinky cheese? Thanks!
You can use parmesan or manchego! Either would be great! Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
this is my first time to you blog through Pinterest, I love love your post! However, I cannot find the video of this post, Did you mean for some videos else?!
Sorry, no video with the recipe!! Thank you for visiting, so happy you are enjoying my recipes! Hope you love this recipe! Happy Holidays ? ?
rib roast
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I can’t find the video to this recipe!
HI! I am so sorry for the trouble. I can see the vide. What browser are you using?
It says to place the beef on top of the mushrooms and remove from heat. It doesn’t say anything about searing the meat but later in the recipe you say to use the brown crusties you’d get get from searing for the sauce. Can you please clarify? Thanks
Hi Michelle, I am sorry, i think I am confused. This recipe does not have any mushroom in it. Are you referring to another recipe?
This has been our family’s go to Christmas meal for years. Love the idea of the beets, I noticed you did NOT peal them? Do you eats the skins or cut it off table side? We cook med. and any one who wants it more done I have heated beef stock on the stove and can place the sliced meat in it for a moment to a min. and the meat is to their liking!
Hey Lori!! I eat the skins, love them, but please feel free to peel if desired. And thank you for that beef broth tip, that is genius!
and Merry Christmas?