Text 29493, 110 rader
Skriven 2015-07-28 04:26:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 1690
====================
 * Originally in: HOME_COOKING

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Herb-Crusted Rib Roast w/Potatoes, Carrots & Pinot Noir Ju
 Categories: Beef, Potatoes, Herbs, Wine, Vegetables
      Yield: 10 servings
 
MMMMM----------------------------BEEF---------------------------------
     10 lb (4-rib) standing beef rib
           - roast; bone-in
    1/4 c  Mixed peppercorns (pink,
           - white, and green)
      3 tb + 2 1/2 ts kosher salt;
           - divided
      2 tb Chopped fresh thyme
      2 tb Chopped fresh rosemary
      1 tb Extra-virgin olive oil
      3 lb Medium Yukon Gold potatoes;
           - peeled, each in 6 wedges
      3 lb Carrots; peeled, cut
           - diagonally in 2" pieces

MMMMM----------------------------JUS---------------------------------
    750 ml Bottle Pinot Noir
    1/2 c  Chopped shallots
      4 tb Unsalted butter; divided
  2 1/4 c  Beef broth
 
  SPECIAL EQUIPMENT: Heavy flameproof roasting pan (not
  glass) fitted with a flat rack; instant-read thermometer;
  2 (18" X 13") heavy rimmed sheet pans (aka half-sheet
  pans); parchment paper
  
  FOR ROAST BEEF: Pat roast dry and put, fat side up, on
  rack in roasting pan.
  
  Coarsely crush peppercorns in a mortar and pestle or
  folded kitchen towel (not terry cloth) with a meat pounder
  or bottom of a heavy skillet. Stir together peppercorns, 3
  tablespoons kosher salt, thyme, and rosemary in a small
  bowl.
  
  Rub roast all over with oil, then coat it all over with
  peppercorn mixture, pressing to help it adhere. Let coated
  roast stand at room temperature 1 hour.
  
  Preheat oven to 450øF/230øC with rack in lower third.
  Roast beef roast 20 minutes.
  
  Reduce oven temperature to 350øF/175øC and roast 1 1/2 to
  2 hours more. Transfer to a platter (keep fat and pan
  juices in roasting pan) and let stand, uncovered, 40
  minutes.
  
  While roast stands, put second oven rack in upper-third
  position and increase oven temperature to 450øF/232øC.
  Line 1 sheet pan with parchment paper.
  
  Strain pan juices from roasting pan through a sieve into a
  glass measuring cup (reserve roasting pan). Drain potatoes
  well and toss in a large bowl with 3 tablespoons melted
  beef fat from roasting pan and 1 teaspoon kosher salt,
  then spread out on parchment-lined sheet pan. Toss carrots
  in same bowl with another 3 tablespoons beef fat from pan
  and 1 teaspoon kosher salt, then spread out on other
  rimmed sheet pan. Roast vegetables in upper and lower
  thirds of oven, stirring occasionally and switching
  position of pans halfway through roasting, until golden,
  25 to 30 minutes for carrots and 30 to 35 minutes for
  potatoes.
  
  MAKE JUS WHILE VEGETABLES ROAST: Skim off and discard any
  remaining fat from pan juices. Set pan over 2 burners. Add
  1 cup of wine and deglaze pan by boiling it over high
  heat, scraping up brown bits, 1 minute. Pour into pan
  juices in cup.
  
  Cook shallot in 1 tablespoon butter with remaining 1/4
  teaspoon kosher salt in a 3 to 4 quart heavy saucepan
  over medium heat, stirring, until golden, 4 to 5 minutes.
  Add wine mixture in cup, along with remaining wine in
  bottle, and boil over high heat until mixture is reduced
  to 3/4 cup, about 10 minutes.
  
  Add broth and continue to boil over high heat until
  mixture is reduced to 1 1/2 cups. Strain mixture through a
  sieve into another saucepan and whisk in remaining 3
  tablespoons butter (cut into pieces) until incorporated.
  Season sauce with salt and pepper.
  
  To carve roast, slide a carving knife along inside of ribs
  to separate meat from bones, then cut ribs into individual
  bones. Slice meat and serve with vegetables and jus.
  
  by Gina Marie Miraglia Eriquez
  
  Gourmet Live | December 2012
  
  Yield: Makes 10 servings
  
  MM Format by Dave Drum - 21 December 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

... It's a widely held misperception that it tastes like chicken
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