Pistachio-Crusted Beef Rib Roast with Holiday Wine Sauce
Courtesy of The Beef Checkoff 8 Servings • 15 Min. Prep Time • 2 1/4 Hrs. Cook Time| Ingredients |
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| 1 beef rib roast (2 to 4 ribs), small end, chine (back) bone removed (6-8 lb.) |
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| Seasoning: |
| 1/2 c. unsalted shelled pistachios, finely chopped |
| 1/2 c. coarsely crushed coriander seed |
| 2 Tbsp. finely chopped fresh thyme |
| 2 Tbsp. extra virgin olive oil |
| 1 tsp. coarse grind black pepper |
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| Holiday Wine Sauce: |
| 2 Tbsp. extra virgin olive oil |
| 4 oz. cremini or button mushrooms, sliced |
| 1/4 c. finely chopped shallots |
| 1 c. beef broth,divided |
| 1 c. cabernet sauvignon |
| 1 Tbsp. cornstarch |
| 1/8 tsp. black pepper |
| 1 tsp. fresh thyme leaves |
| salt |
Directions:
1. Heat oven to 350°F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.
2. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat
thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hrs. for medium rare; 2-3/4 to 3 hrs. for medium doneness.
3. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 min. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
4. Meanwhile prepare Holiday Wine Sauce. Heat olive oil in large nonstick skillet over medium heat until hot. Add mushrooms and shallots; cook and stir 6-9 min. or until mushrooms are tender and browned. Remove from skillet; keep warm. Add 3/4 c. broth and wine to skillet; cook and stir over medium heat 12-16 min. or until reduced to 1 cup. Combine remaining 1/4 c. broth and cornstarch in small bowl. Whisk cornstarch mixture and pepper into wine mixture; bring to a boil. Cook 1 min. or until sauce thickens, stirring occasionally. Remove from heat; add thyme and mushroom mixture. Season with salt, as desired.
* Recipe Courtesy of The Beef Checkoff
