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Pistachio-Crusted Beef Rib Roast with Holiday Wine Sauce

Pistachio-Crusted Beef Rib Roast with Holiday Wine SauceRecipe courtesy of The Beef Checkoff.

Recipe Ingredients:

1 beef rib roast (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)

Seasoning:
1/2 cup coarsely crushed coriander seed
2 tablespoons finely chopped fresh thyme
2 tablespoons extra virgin olive oil
1 teaspoon coarse grind black pepper

Holiday Wine Sauce:
2 tablespoons extra virgin olive oil
4 ounces cremini or button mushrooms, sliced
1/4 cup finely chopped shallots
1 cup beef broth - divided use
1 cup Cabernet Sauvignon
1 tablespoon cornstarch
1/8 teaspoon ground black pepper
1 teaspoon fresh thyme leaves
Salt

Cooking Directions:

  1. Preheat oven to 350°F (175°C). Combine seasoning ingredients; press evenly onto all surfaces of beef roast.
  2. Place roast, fat side up, in shallow roasting pan. Insert oven-proof meat
    thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F (175°C) oven 2 1/4 to 2 1/2 hours for medium rare; 2 to 3/4 to 3 hours for medium doneness. Remove roast when meat thermometer registers 135°F (57.2°C) for medium rare; 150°F (68.3°C) for medium.
  3. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes (Temperature will continue to rise about 10°F to reach 145°F (62.7°C) for medium rare; 160°F (71.1°C) for medium.)
  4. Meanwhile prepare Holiday Wine Sauce. Heat olive oil in large nonstick skillet over medium heat until hot. Add mushrooms and shallots; cook and stir 6 to 9 minutes or until mushrooms are tender and browned. Remove from skillet; keep warm.
  5. Add 3/4 cup broth and wine to skillet; cook and stir over medium heat 12 to 16 minutes or until reduced to 1 cup.
  6. Combine remaining 1/4 cup broth and cornstarch in small bowl.
  7. Whisk cornstarch mixture and pepper into wine mixture; bring to a boil. Cook 1 minute or until sauce thickens, stirring occasionally. Remove from heat; add thyme and mushroom mixture. Season with salt, as desired.

Makes 8 servings.

Recipe and photograph courtesy of The Beef Checkoff.