Ingredients
- Gravy Base:
- 1 tablespoon olive oil
- 1/2 cup finely chopped shallots (3 large)
- 2 garlic cloves, minced
- 1/2 cup Irish whiskey
- 1 750-ml bottle dry red wine
- 4 cups chicken broth
- 1 cup heavy whipping cream
- 2 tablespoons Dijon mustard
- Rib Roast:
- 1 4-bone standing rib eye roast, chien bone removed, fat trimmed to 1/2" thick
- Spinach Porcini stuffing
- 6 garlic cloves, finely chopped
- 3 tablespoons olive oil
- 3 tablespoons plus 2 teaspoons finely chopped fresh rosemary
- 1-1/2 tablespoons coarse kosher salt
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon fennel seeds, crushed
- 2 teaspoons black peppercorns, coarsely cracked
- 1 cup chicken broth
- 1/2 cup Irish whiskey
- Horseradish Cream
- Spinach-Porcini Stuffing:
- One 1/2 ounce package dried porcini mushrooms
- 1 cup boiling water
- 2 hot Italian sausages, casings removed
- 1/2 cup chopped shallots (3 large)
- 3 garlic cloves, chopped
- 2 cups 1/2" cubes crustless day out country style bread
- 1 10 ounce package frozen spinach thawed, squeezed very dry
- 1 teaspoon chopped fresh rosemary
- Coarse kosher salt
- 1 large egg
- Horseradish Cream:
- 1-1/2 cups sour cream (about 12 ounces)
- 1/2 cup prepared white horseradish (about one 5 ounce jar) drained
- 1/4 cup thinly sliced green onions
- 1 teaspoon fresh lemon juice
- Coarse kosher salt
- Cheddar & Chive Yorkshire Pudding:
- Be sure to use whole milk and whisk the batter by hand
- (overbeating with an electric mixer may prevent the puddings from puffing and rising).
- 8 tablespoons melted roast beef fat reserved from rib roast pan drippings or 8 tablespoons (1 stick) unsalted butter, melted, divided
- 6 large eggs
- 2 cups whole milk
- 2 cups all purpose flour
- 1 teaspoon salt
- 1/2 cup (packed) finely grated sharp Cheddar cheese
- 1/2 cup (generous) chopped fresh chives
Preparation
Step 1
Gravy Base:
Heat oil in large saucepan over medium heat. Add shallots and saute until soft, about 3 minutes. Add garlic, stir 1 minute. Add 1/2 cup whiskey to saucepan. Using long match or lighter and standing back, carefully ignite mixture to burn off alcohol. When flame dies, add red wine and boil until mixture is reduced to 1 cup, about 16 minutes. Add 4 cups chicken broth and boil until mixture is reduced to 3 cups, about 15 minutes. Whisk cream and mustard in small bowl, add to saucepan and boil until sauce coats spoon and is reduced to 2-1/2 cups, about 13 minutes. Can be made ahead. Transfer to small bowl. Cover and chill.
Rib Roast:
Position rack in bottom third of oven and preheat to 450 degrees. Place roasting rack in large roasting pan. Place roast on work surface with bones standing straight up. Using long sharp knife, cut between bones and meat to make 5-6 inch deep crevice (do not cut so deep that bones come off). Pry bones away from meat gently creating space, then fill space evenly with stuffing, packing firmly. Press bones in to compact stuffing slightly and the bones back in place with 3-4 loops of kitchen string wrapped completely around roast to secure and keep stuffing in place.
Combine garlic, oil, 3 tablespoons rosemary, 1-1/2 tablespoons coarse salt, 1 tablespoons ground black pepper, and crushed fennel seeds in small bowl. Rub garlic rosemary mixture all over roast. Place rib roast, bones standing straight up, on rack in prepared roasting pan. Roast 20 minutes. Reduce oven temperature to 350 degrees. Roast 1-1/2 hours. Begin to check internal temperature of meat by inserting instant read thermometer into center of meat (not stuffing), straight down from top of roast, continue roasting until desired temperature is reached 130 for medium rare, about 30-40 minutes longer. Transfer roast to platter, let rest at least 20 minutes and up to 45 minutes before carving. Reserve juices in roasting pan. Spoon off fat from top of juices, reserve for Yorkshire pudding, if desired, or discard if not using.
Finish preparing gravy. Stir cracked peppercorns in small skillet over medium heat until fragrant, about 3 minutes. Place roasting pan with juices over 2 burners. Bring to boil, add 1 cup broth and 1/2 cup whiskey. Boil 2 minutes, scraping up browned bits in pan with wooden spoon.
Strain pan juices into large saucepan, add gravy base. Boil until sauce coats spoon, about 4 minutes. Add toasted cracked peppercorns and remaining 2 teaspoons rosemary, simmer 1 minute. Season gravy with salt.
Spinach-Porcini Stuffing:
Place porcini in small bowl, pour 1 cup boiling water over. Let stand until soft, about 45 minutes. Drain, reserving soaking liquid. Chop porcini, set aside.
Heat large nonstick skillet over medium heat. Add sausage, saute until brown, breaking up into small pieces with back of fork. Add porcini, shallots, and garlic. Reduce heat to medium-low, cover and cook until sausage is cooked through, stirring occasionally, about 5 minutes. Transfer sausage mixture and any juices to medium bowl. Stir bread cubes, spinach, and rosemary into sausage mixture. Season with coarse salt and pepper. Mix in 1/4 cup reserved porcini soaking liquid. Cover and chill stuffing, overnight.
Bring stuffing to room temperature. Just before using, whisk egg to blend in small bowl and mix into stuffing.
Horseradish Cream:
Mix sour cream, horseradish, green onions, parsley and lemon juice in small bowl. Season with coarse salt and pepper. Cover and chill at least 1 hour.
Cheddar and Chive Yorkshire Pudding:
Position rack in center of oven, preheat to 450 degrees. Place large rimmed baking sheet in oven. Brush 10 3/4 cup glass baking dishes or ramekins with 2 tablespoons fat or butter.
Whisk eggs to blend in large bowl. Add milk and whisk until well blended. Whisk flour and salt in medium bowl to blend. Gradually whisk flour mixture and remaining 6 tablespoons fat or butter into egg mixture until well blended (some small lumps may remain). Whisk in cheese and chives, divide batter among baking dishes (about 1/2 cup batter for each).
Place baking dishes on hot baking sheet in oven. Bake until Yorkshire puddings are puffed and begin to brown, about 25 minutes. Reduce oven temperature to 350 degrees and bake until puddings are brown, puffed, and crisp around sides, about 20 minutes longer. Transfer puddings to plate. Serve immediately.