STANDING RIB ROAST WITH ROSEMARY-THYME CRUST RECIP…
An herb crust and special Zinfandel sauce give new meaning to the word flavorful. What to drink: A full-bodied, tannin-rich Bordeaux or Cabernet Sauvignon.
Provided by EPICURIOUS.COM
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Place beef, fat side up, in large shallow roasting pan or on rimmed baking sheet. Sprinkle beef all over with salt and pepper. Spread mustard all over beef. Mix rosemary and thyme in small bowl; sprinkle over beef and press lightly to adhere. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Position rack just below center of oven and preheat to 450°F. Roast beef uncovered 15 minutes. Reduce oven temperature to 325°F. Roast beef 1 hour 30 minutes. Remove from oven. Spoon off all but 2 tablespoons drippings. Add carrots and shallots to pan. Turn vegetables to coat with drippings; sprinkle with salt and pepper. Roast beef and vegetables until thermometer inserted into center of beef registers 125°F for medium-rare, stirring vegetables occasionally, about 55 minutes longer. Transfer beef and vegetables to platter; tent loosely with foil to keep warm.
- Discard drippings from roasting pan. Place pan over 2 burners on stove top over medium heat. Add butter to pan and melt. Add flour; whisk until smooth and just beginning to color, about 5 minutes. Whisk in stock. Boil until sauce thickens slightly, whisking often, about 10 minutes. Season sauce to taste with salt and pepper. Serve beef with vegetables and sauce.
PRIME RIB ROAST WITH HABANERO CREMA RECIPE | BON APPéTIT
All the flavors of Ayesha Curry’s mom’s braised oxtails, repackaged as a festive prime rib roast.
Provided by Ayesha Curry
Yield 8 Servings
Number Of Ingredients 18
Steps:
- Blend chile, sour cream, cilantro, horseradish, lime juice, Worcestershire sauce, salt, and pepper in a blender until smooth. Transfer to a small bowl and chill until ready to use. Do ahead: Crema can be made 2 days ahead. Cover and keep chilled.
- Place a rack in middle of oven and preheat to 325°. Coarsely grind fennel seeds, garlic powder, caraway seeds, thyme, paprika, and peppercorns in a spice mill or with a mortar and pestle. Place roast on a rimmed baking sheet. Rub with oil and season all over with salt. Sprinkle spice rub over, ensuring all sides of beef are coated. Chill roast, uncovered, 8 hours.
- Heat a dry large cast-iron skillet over medium-high; cook beef until browned, about 4 minutes per side. Transfer skillet to oven and roast beef until an instant-read thermometer registers 120°–125°, about 2 hours. Transfer to a cutting board and let rest 20 minutes.
- Transfer roast to a platter; tuck bay leaves around if desired. Serve sliced with habanero crema.
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From bonappetit.com
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