Boneless Rib Roast with Shiraz Sauce
- 1 boneless rib roast, about 5 1/2 lbs
- Kosher salt
- Freshly ground pepper
- !/4 cup Dijon mustard
- 1/3 cup coarsely grated yellow onion
- 3 garlic cloves, minced
- 3 tbsp.. unsalted butter, cold, divided
- 3 tbsp. minced shallot
- 1 garlic clove minced
- 4 cups beef stock, preferably homemade
- 1 1/2 cups Shiraz wine
- 1 tbsp. soy sauce
- 1 1/2 tsp. tomato paste
- 1/4 tsp. dried thyme
- 1/2 bay leaf
Season the roast with the salt and pepper. In a small bowl mix the mustard, onion, and garlic.Spread over the roast. Allow the roast to stand at room temperature for 30 - 40 minutes .
In a medium, heavy bottomed saucepan over medium heat melt 1 tbsp. butter ( keep the remaining butter refrigerated). Add the shallot and cook until fragrant,about 1 minute. Add to stock, wine, soy sauce,tomato paste, thyme, bay leaf and bring to a boil over high heat. Cook uncovered until reduced to about 2 cups about 30 minutes. Season to taste with salt and pepper. Remove the bay leaf. Keep the sauce warm.
Remove the roast from pot or grill. cover with tinfoil and let stand for 20-30 minutes. Then carve and keep juices. Just before serving, whisk in the carving juices and the remaining 2 tbsp. cold butter. Serve warm with the sauce.