Provided by Gina Marie Miraglia Eriquez
Categories Wine Beef Herb Potato Roast Christmas Dinner Rosemary Meat Beef Rib Carrot Thyme Christmas Eve Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 10 servings
Number Of Ingredients 16
Steps:
- For roast beef:
- Pat roast dry and put, fat side up, on rack in roasting pan.
- Coarsely crush peppercorns in a mortar and pestle or folded kitchen towel (not terry cloth) with a meat pounder or bottom of a heavy skillet. Stir together peppercorns, 3 tablespoons kosher salt, thyme, and rosemary in a small bowl.
- Rub roast all over with oil, then coat it all over with peppercorn mixture, pressing to help it adhere. Let coated roast stand at room temperature 1 hour.
- Preheat oven to 450°F with rack in lower third. Roast beef roast 20 minutes.
- Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter (keep fat and pan juices in roasting pan) and let stand, uncovered, 40 minutes (temperature of meat will rise to about 130°F for medium-rare).
- While roast stands, put second oven rack in upper-third position and increase oven temperature to 450°F. Line 1 sheet pan with parchment paper.
- Strain pan juices from roasting pan through a sieve into a glass measuring cup (reserve roasting pan). Drain potatoes well and toss in a large bowl with 3 tablespoons melted beef fat from roasting pan and 1 teaspoon kosher salt, then spread out on parchment-lined sheet pan. Toss carrots in same bowl with another 3 tablespoons beef fat from pan and 1 teaspoon kosher salt, then spread out on other rimmed sheet pan. Roast vegetables in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until golden, 25 to 30 minutes for carrots and 30 to 35 minutes for potatoes.
- Make jus while vegetables roast:
- Skim off and discard any remaining fat from pan juices. Set pan over 2 burners. Add 1 cup of wine and deglaze pan by boiling it over high heat, scraping up brown bits, 1 minute. Pour into pan juices in cup.
- Cook shallot in 1 tablespoon butter with remaining 1/4 teaspoon kosher salt in a 3- to 4-quart heavy saucepan over medium heat, stirring, until golden, 4 to 5 minutes. Add wine mixture in cup, along with remaining wine in bottle, and boil over high heat until mixture is reduced to 3/4 cup, about 10 minutes.
- Add broth and continue to boil over high heat until mixture is reduced to 1 1/2 cups. Strain mixture through a sieve into another saucepan and whisk in remaining 3 tablespoons butter (cut into pieces) until incorporated. Season sauce with salt and pepper.
- To carve roast, slide a carving knife along inside of ribs to separate meat from bones, then cut ribs into individual bones. Slice meat and serve with vegetables and jus.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Zoleka Mussana
[email protected]I didn't like the flavor of the herb crust. I think I'll try a different recipe next time.
Lalchan Khan (মিঃ লালচান)
[email protected]This recipe was too complicated for me. I ended up burning the beef.
Zahara Thompson
[email protected]I'm not sure what went wrong, but my rib roast turned out dry. I'll have to try this recipe again.
Mahnoor siddiqui
[email protected]This is a great recipe for a beginner cook.
junior drake
[email protected]I would definitely recommend this recipe to anyone who loves beef.
Al Chaplin
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion.
Alekos Theofanopoulos
[email protected]I've never made beef rib roast before, but this recipe made it easy. The results were amazing!
Dem_MemesDoe
[email protected]This is one of my favorite recipes to make for my family. It's always a hit!
Scarlett Davis
[email protected]I'm not a big fan of beef, but I really enjoyed this recipe. The herb crust was flavorful and the meat was cooked perfectly.
Joya Tannous
[email protected]This dish is perfect for a special occasion dinner. It's elegant and delicious.
Johnnette Thompson
[email protected]I love that this recipe uses simple ingredients that I can find at my local grocery store.
itz rafin
[email protected]This recipe was easy to follow and the results were amazing. The beef was tender and juicy, and the vegetables were perfectly roasted.
Martins Abraham
[email protected]I've made this recipe several times and it always turns out perfectly. It's a great way to impress your guests.
Lakshika Lakshika
[email protected]This is my go-to recipe for special occasions. It's always a showstopper.
Amandalee Marry
[email protected]I made this for my family's Christmas dinner and it was a huge success. Everyone loved it!
Anna Hong
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The rib roast was cooked perfectly and the vegetables were delicious.
Muas Iliyas
[email protected]I've made this dish twice now and it's always a crowd-pleaser. The pinot noir jus is especially delicious.
doctor Shang
[email protected]This rib roast recipe was an absolute hit! The herb crust added so much flavor to the meat, and the potatoes and carrots were cooked to perfection. I will definitely be making this again for special occasions.