Rib Roast with Gorgonzola Sauce

By drinkfairy

Ingredients

• 1 standing rib roast (4–5 lb)
• 2 tablespoons olive oil, divided
• 1 tablespoon + 1/4 teaspoon steak seasoning
• 1 (3-oz) package shallots, finely chopped
• 1/4 cup fresh Italian parsley, finely chopped
• 1 cup white wine (or chicken stock)
• 1 cup heavy cream
• 1 cup crumbled gorgonzola cheese

Details

Adapted from publix.com

Preparation

Step 1

Preheat oven to 475°F. Season roast on all sides with 1 tablespoon oil and 1 tablespoon steak seasoning. Place roast on rack in roasting pan (wash hands). Place roast in oven; immediately reduce heat to 325°F. Bake 2–2 1/2 hours or until roast is 125°F (for medium rare; warm red center), 130°F (medium; warm pink center), or 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. Temperature will rise 5–10°F during this time.
Chop shallots and parsley. Preheat large sauté pan on medium 2–3 minutes. Place remaining 1 tablespoon oil in pan, then add shallots; cook 1 minute to soften. Reduce heat to medium-low; add wine and cook until liquid is reduced by about two-thirds.
Stir in cream and remaining 1/4 teaspoon steak seasoning; simmer 2–3 minutes or until sauce begins to thicken.
Remove pan from heat; whisk in cheese until smooth. Stir parsley into sauce. Slice roast and serve with sauce.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking rib roast, but are not recommended by the USDA. Go to foodsafety.gov for more information on beef cooking temperatures.