Rib Roast with Chipotle Bleu Sauce

Photo by Shirley R.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • cooking spray

  • 8

    celery ribs

  • 1

    standing rib roast (4–5 lb)

  • 2

    teaspoons kosher salt

  • 1 1/2

    teaspoons coarsely ground pepper

  • 5

    oz Deli soft-ripened blue cheese, cubed

  • 3 1/2

    tablespoons herb garlic butter (1/2 stick), cubed

  • 1

    cup yogurt blue cheese dressing

  • 2

    teaspoons chipotle pepper sauce

  • Mushroom-Brie Cups

  • Ingredients

  • 6

    frozen puff pastry cups

  • 6

    oz fresh whole portabellas, coarsely chopped

  • 8

    oz fresh whole white mushrooms, coarsely chopped

  • 2

    tablespoons shallots, finely chopped

  • 2

    tablespoons fresh chives, finely chopped

  • 8

    oz Deli brie cheese, divided, cubed

  • 3 1/2

    tablespoons herb garlic butter (1/2 stick), cubed

  • 3/4

    cup beefy mushroom condensed soup

  • 1

    teaspoon garlic powder with parsley

  • 1/2

    teaspoon kosher salt

  • 1/4

    teaspoon pepper

Directions

1.Preheat oven to 425°F. Coat medium-size roasting pan with spray. Cut celery into 7-inch ribs; lay across center of pan. Place roast on top of celery (wash hands); sprinkle salt and pepper over roast. Bake 20 minutes or until roast has browned. 2.Reduce oven to 350°F; cook 2 more hours or until roast is 145°F (medium-rare) up to 170°F (well-done). Use a meat thermometer to accurately ensure doneness. Transfer roast to cutting board; let stand 10–15 minutes before slicing. 3.Cut cheese and butter into small cubes. Place both in medium saucepan on medium heat; cook and stir 2–3 minutes or until melted. Stir in dressing and pepper sauce; remove from heat when sauce is bubbly. Serve roast with sauce. (Makes 8 servings.) CALORIES (per 1/8 recipe) 750kcal; FAT 63g; CHOL 165g; SODIUM 920mg; CARB 3g; FIBER 1g; PROTEIN 41g; VIT A 10%; VIT C 4%; CALC 15%; IRON 25% Mushroom-Brie Cups Ingredients 6 frozen puff pastry cups 6 oz fresh whole portabellas, coarsely chopped 8 oz fresh whole white mushrooms, coarsely chopped 2 tablespoons shallots, finely chopped 2 tablespoons fresh chives, finely chopped 8 oz Deli brie cheese, divided, cubed 3 1/2 tablespoons herb garlic butter (1/2 stick), cubed 3/4 cup beefy mushroom condensed soup 1 teaspoon garlic powder with parsley 1/2 teaspoon kosher salt 1/4 teaspoon pepper Steps 1.Preheat oven to 425°F. Bake puff pastry cups following package instructions. 2.Chop mushrooms, shallots, and chives; cut brie and butter. Combine all remaining ingredients (except pastry and one-half of the brie); transfer to 2-qt baking dish. 3.Bake 15–20 minutes or until hot and bubbly. Use fork to remove "top" of shells and soft pastry underneath. Place remaining half of brie in center of cips; add mushroom mixture over brie. Serve

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