Herb-Crusted Standing Rib Roast Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: Crust:
1 T. whole black peppercorns, cracked
1½ t. salt
1 T. Dijon mustard
½ c. sliced shallots (about 2 medium)
1 clove garlic, crushed
2 bay leaves
2 T. fresh rosemary
2 T. fresh thyme
4½ standing rib roast, trimmed
1½ c. breef broth
1 c. dry red wine
1 T. butter
|
|
Directions: |
Directions:1. Combine all crust ingredients in small food processor and pulse until finely chopped.
2. Rub all over roast and place roast in refridgerator uncovered for up to three days. This dry aging will shrink the roast but the flavor will be amazing.
3. Preheat oven to 450º. Bake roast for 25 minutes and then reduce oven to 350º.
4. Continue baking for 1 hour and 20 minutes or until roast registers 145º on a meat thermometer. Let roast rest 10 minutes.
5. Meanwhile, combine beef broth and red wine in small saucepan and bring to boil. Cook until reduced to ⅔ c.- about 15 mins. Add butter and ½ tsp. salt. Serve with roast. |
|
Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:2 hours plus dry aging time |
Personal
Notes: |
Personal
Notes: We have this for Christmas dinner. And feel free to go larger with the roast and double crust ingredients. Dry aging does reduce the size of the roast by about a quarter if you leave for all three days. Plan ahead.
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Herb-Crusted Standing Rib Roast is from