Rib Roast with Chipotle Bleu Sauce

By shirl1_

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

Details

Servings 6

Preparation

Step 1

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