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- 1 recipe Garlic-Herb Rub
- 1 6 - 7 pound beef rib roast (3 bones)
- 1 tablespoon vegetable oil
- 1/2 cup unsalted butter, melted
- 4 medium shallots, sliced
- 6 cloves garlic, halved
- 1 tablespoon olive oil
- 1/2 cup dry white wine
- 2 cups lower-sodium beef broth
- 1 1/2 tablespoons coarse grain mustard
- 1 tablespoon fresh grated horseradish or 1 tsp. prepared horseradish
- 2 tablespoons cold unsalted butter
1. Position oven rack just below center. Preheat oven to 350 degrees F. Prepare Garlic-Herb Rub; set aside. Season roast with salt.
2. In a large skillet brown roast on all sides in hot vegetable oil. Place meat, fat side up, on a rack in a shallow roasting pan. Spread Garlic-Herb Rub evenly over roast; spoon over butter. Roast, uncovered, 2 to 2 1/4 hours for medium rare (135 degrees F) or 2 1/4 to 2 1/2 hours for medium (150 degrees F), spooning butter from the pan over meat occasionally.
3. Meanwhile, in a large skillet cook shallots and garlic in hot oil 5 to 8 minutes or until shallots are golden brown. Remove from heat. Carefully add wine. Return to heat. Simmer, uncovered, 5 minutes or until reduced by half. Stir in beef broth. Simmer, uncovered, 8 minutes more or until reduced to 1 1/2 cups.
4. Transfer roast to a cutting board. Cover with foil; let stand 15 minutes before slicing. (Roast will continue to cook as it sits.) Temperature of meat after standing should be 145 degrees F for medium rare and 160 degrees F for medium. Sprinkle with fresh thyme, if desired.
5. While roast stands, prepare grain mustard sauce. Drain from roasting pan. Add 1/2 cup water and the 1 1/2 cups beef broth mixture. Cook and stir, scraping up browned bits from bottom of pan. Simmer; strain sauce through a fine sieve into a small saucepan, if desired. Simmer 2 minutes. Add mustard and horseradish. Whisk in butter, 1 tablespoon. at a time. Season with salt and ground black pepper. Serve sauce with sliced meat.
- To serve 10 people, first use a sharp knife to remove the bone from the roast. Slice against the grain into 10 slices. For a holiday feast, if you want to server larger portions give each guest a slice with the bone, look for a larger 6-bone rib roast.
- 2 tablespoons chopped fresh thyme
- 1 1/2 tablespoons cracked black peppercorns
- 7 cloves garlic
- 3 tablespoons olive oil
1. In a food processor combine thyme, peppercorns, and garlic. Cover and pulse until combined. Add olive oil; pulse to a coarse paste.
- Servings Per Recipe 10,
- cal. (kcal) 488,
- Fat, total (g) 37,
- chol. (mg) 119,
- sat. fat (g) 16,
- carb. (g) 3,
- Monosaturated fat (g) 15,
- Polyunsaturated fat (g) 3,
- sugar (g) 1,
- pro. (g) 31,
- vit. A (IU) 389,
- vit. C (mg) 3,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 4,
- sodium (mg) 373,
- Potassium (mg) 491,
- calcium (mg) 30,
- iron (mg) 4,
- Mark as Free Exchange () 0,
- Percent Daily Values are based on a 2,000 calorie diet
- Mark as Free Exchange () 0,
- Percent Daily Values are based on a 2,000 calorie diet
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