Holiday Rib Roast with Grain Mustard Sauce

10
Holiday Rib Roast with Grain Mustard Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    recipe Garlic-Herb Rub

  • 1

    6 pound beef rib roast (3 bones)

  • 1

    tablespoon vegetable oil

  • ½

    cup unsalted butter, melted

  • 4

    medium shallots, sliced

  • 6

    cloves garlic, halved

  • 1

    tablespoon olive oil

  • ½

    cup dry white wine

  • 2

    cups lower-sodium beef broth

  • tablespoons coarse grain mustard

  • 1

    tablespoon fresh grated horseradish or 1 tsp. prepared horseradish

  • 2

    tablespoons cold unsalted butter

  • 2

    tablespoons chopped fresh thyme

  • tablespoons cracked black peppercorns

  • 7

    cloves garlic

  • 3

    tablespoons olive oil

Directions

Position oven rack just below center. Preheat oven to 350 degrees F. Prepare Garlic-Herb Rub; set aside. Season roast with salt. In a large skillet brown roast on all sides in hot vegetable oil. Place meat, fat side up, on a rack in a shallow roasting pan. Spread Garlic-Herb Rub evenly over roast; spoon over butter. Roast, uncovered, 2 to 2 1/4 hours for medium rare (135 degrees F) or 2 1/4 to 2 1/2 hours for medium (150 degrees F), spooning butter from the pan over meat occasionally. Meanwhile, in a large skillet cook shallots and garlic in hot oil 5 to 8 minutes or until shallots are golden brown. Remove from heat. Carefully add wine. Return to heat. Simmer, uncovered, 5 minutes or until reduced by half. Stir in beef broth. Simmer, uncovered, 8 minutes more or until reduced to 1 1/2 cups. Transfer roast to a cutting board. Cover with foil; let stand 15 minutes before slicing. (Roast will continue to cook as it sits.) Temperature of meat after standing should be 145 degrees F for medium rare and 160 degrees F for medium. Sprinkle with fresh thyme, if desired. While roast stands, prepare grain mustard sauce. Drain from roasting pan. Add 1/2 cup water and the 1 1/2 cups beef broth mixture. Cook and stir, scraping up browned bits from bottom of pan. Simmer; strain sauce through a fine sieve into a small saucepan, if desired. Simmer 2 minutes. Add mustard and horseradish. Whisk in butter, 1 tablespoon. at a time. Season with salt and ground black pepper. Serve sauce with sliced meat.


Nutrition

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