Hospitality Academy

Prime Rib Recipe with Sage Jus

Prime Rib Recipe with Sage Jus

Total: 4 hrs Ι Active: 45 mins

Valeur nutritionnelle / personne :

Calories: 1’395 kcal
Fat: 87g
Carbohydrates: 13g
Protein: 131g

  • No Lactose
  • No Gluten

What is Shakshuka?

Partager sur facebook
Partager sur twitter
Partager sur whatsapp

Prime Rib Recipe with Sage Jus

Total: 4 hrs Ι Active: 45 mins

Valeur nutritionnelle / personne :

Calories: 1395 kcal Fat: 87g Carbohydrates: 13g Protein: 131g

Prime Rib Recipe with Sage Jus

Michael Mina is the industry giant behind the award winning restaurant group with the iconic name: Mina. For Chef Michael Mina it is all about surprising and delighting his guests, by striving to be better than yesterday each day and challenging himself and his team to achieve perfection. He firmly believes in the craft of hospitality as an art form and a duty to wow his guests, and he takes that duty seriously. The group’s spirit of hospitality stands on 3 pillars:

Shoshin: “Beginner’s mind”
Omotenashi:”Entertain guests whole-heartedly”
Kaizen:”The journey of a thousand miles begins with a single step”

This absolutely stunning holiday dish is certain to delight your friends and family and to surprise them with its rich, juicy flavors. Being tenderly roasted in the oven, all the flavors are allowed to combine and create a stunningly complex taste. No more poultry for Christmas, this prime rib recipe will become your new holiday tradition!

Michael Mina

Michael Mina

Nationalité: American
Profession Chef Restaurateur and Entrepreneur   
Plat préféré: Scallop-potato sandwich
Prix: James Beard Award for Rising Star Chef of the Year – James Beard Foundation Award for Who’s Who of Food and Beverage in America and more…

Temps total

4 hours

Temps actif

45 minutes


10 portions

Calories / Portion

1395 kcal

  • One 14-pound prime rib bone-in roast
  • Kosher salt and freshly ground pepper
  • 20 large sage sprigs
  • 20 large thyme sprigs
  • 8 bay leaves
  • 8 shallots
    peeled and halved
  • 1 head garlic, cloves crushed
    plus 4 cloves thinly sliced
  • 2 cups water
  • 1 onion
    thinly sliced
  • 3 tablespoons freshly cracked black peppercorns
  • 1 cup dry red wine
  • 5 cups beef stock or low-sodium broth
  • 2 tablespoons all-purpose flour
  • 1
    Step 1
    Preheat the oven to 200°C. Place the meat in a large roasting pan with the fat facing up. Generously season the meat with salt and pepper. Scatter 10 twigs of sage and thyme, 6 bay leaves, the crushed garlic gloves and shallots around the roast. Add 1 cup of water and put in oven to roast. After 45mins reduce the temperature to 135°C, add the remaining 1 cup of water to the pan (as juices evaporate) and roast the meat for around 2 hours and 15mins longer. You can recognize if the roast is done with the instant-read thermometer by inserting it in the thickest part and registering 55-60 °C.
  • 2
    Step 2
    Once ready, take out the roast and put it on a large carving board. Keep the liquid fat of the roasting pan and pour it into a large heatproof bowl (without adding the syrupy pan juices at the very bottom!). Discard the vegetables and herbs and keep the pan juices in a small bowl.
  • 3
    Step 3
    Put the pan over 2 burners and add 2 tablespoons of the fat that you reserved. Put in the remaining 2 bay leaves, 10 sprigs of each sage and thyme, peppercorns, sliced garlic and onion. Cook it over medium heat until the onion is softened (around 8mins). Add the wine and cook. Use a spatula to scrap up small bits that are stuck to the bottom of the pan and release the flavour. Pour out this liquid mixture into a medium saucepan and bring it to boil over a high heat. Add the pan juices (from earlier) and beef stock and cook it over a medium heat until it slightly reduces (around 15mins).
  • 4
    Step 4
    In a small bowl, put in the 2 tablespoons of reserved fat and flour and whisk it together. Put the whisked paste into the saucepan and simmer the gravy until it thickens (5mins). Strain the gravy through a fine sieve and keep it warm for serving.
  • 5
    Step 5
    Cut the bones off the roast and slice the meat +/- ½ inch thick (all same preferably). Cut in between the bones and serve them on the side. Pour over the gravy or put it on the side. Enjoy!

Laisser un commentaire

Votre adresse e-mail ne sera pas publiée.


Vous venez donc de déguster un plat délicieux après l'avoir fait vous-même, uniquement en lisant cette recette ? Et vous vous êtes même amusé en le faisant ? Alors que diriez-vous de passer au niveau supérieur et d'honorer vos compétences culinaires avec notre cours éducatif en ligne ? Si vous êtes impatient de faire passer votre passion pour la cuisine au niveau professionnel, vous devez absolument découvrir notre cours en ligne proposé par l'Institut de formation des cuisiniers, l' Institut culinaire d'Amérique (CIA) en cliquant sur le bouton ci-dessous !

Related Recipes