Text 25099, 115 rader
Skriven 2015-03-19 20:44:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 413
===================
 * Originally in: HOME_COOKING

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Standing Rib Roast, Stuffing, Gravy & Horseradish Cream
 Categories: Beef, Whisky, Wine, Mushrooms
      Yield: 10 Servings
 
MMMMM-------------------------GRAVY BASE------------------------------
      1 tb Olive oil
    1/2 c  Fine chopped shallots
      2 cl Garlic; minced
    1/2 c  Irish whisky
    750 ml Bottle dry red wine
      4 c  Chicken broth
      1 c  Heavy whipping cream
      2 tb Dijon mustard

MMMMM-------------------------RIB ROAST------------------------------
      4    Bone standing rib-eye roast;
           - chine bone removed, fat
           - trimmed

MMMMM--------------------------STUFFING-------------------------------
      6 cl Garlic; fine chopped
      3 tb Olive oil
      3 tb + 2 ts fine chopped fresh
           - rosemary
  1 1/2 tb Coarse kosher salt
      1 tb Coarse ground black pepper
      1 tb Fennel seeds; crushed
      2 ts Black peppercorns; coarsely
           - cracked
      1 c  Chicken broth
    1/2 c  Irish whiskey
           Horseradish Cream
 
  FOR GRAVY BASE: Heat oil in large saucepan over medium
  heat. Add shallots and sauté until soft, about 3 minutes.
  Add garlic; stir 1 minute. Add 1/2 cup whiskey to sauce
  pan. 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 sauce pan
  and boil until sauce coats spoon and is reduced to 2 1/2
  cups, about 13 minutes.
  
  DO AHEAD: Can be made 1 day ahead. Transfer to small bowl.
  Cover and chill.
  
  FOR RIB ROAST: Position rack in bottom third of oven and
  preheat to 450øF/232øC. 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" to 6" 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 tie bones back in place with 3 to 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 tablespoon ground black pepper,
  and crushed fennel seeds in small bowl. Rub
  garlic-rosemary mixture all over roast. Place rib roast,
  bones standing straight up, onrack in prepared roasting
  pan. Roast 20 minutes.
  
  Reduce oven temperature to 350øF/175øC. Roast 1 1/2 hours.
  Begin to check internal temp 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, about 125øF/52øC for rare
  and about 130øF/55øC for medium-rare, about 30 to 40 mins
  longer. Transfer roast to platter; let rest at least 20
  minutes and up to 45 mins before carving. Reserve juices
  in roasting pan. Spoon off fat from top of juices; reserve
  for Yorkshire puddings, if desired, or discard if not
  using.
  
  TO FINISH: Meanwhile, 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 mins, 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 ts rosemary; simmer 1
  minute. Season gravy to taste with salt.
  
  Present roast at table, then transfer roast to cutting
  board and cut into 1/4" to 1/2" thick slices. Arrange meat
  slices and stuffing on platter. Serve with gravy and
  horseradish cream alongside.
  
  Bon Appétit | December 2008
  
  by Bruce Aidells
  
  Yield: Makes 10 servings
  
  MM Format by Dave Drum - 22 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The produce manager is as important to my health as my doctor.
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