Herb-Crusted Beef Rib Roast with Potatoes, Carrots, and Pinot Noir Jus

Name: Herb-Crusted Beef Rib Roast with Potatoes, Carrots, and Pinot Noir Jus
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 10
Cuisine: Global
Ingredients: 1 kilograms carrots, peeled and cut diagonally into 2-inch pieces; 532 milliliters reduced-salt beef or chicken broth; 2 Tbsps chopped fresh rosemary; 2 Tbsps chopped fresh thyme; 59 milliliters mixed peppercorns (pink, white, and green); 3 Tbsps kosher salt, divided; 1 Tbsp extra-virgin olive oil; 750 milliliters Pinot Noir; 118 milliliters chopped shallots; 1 rib standing beef rib roast (bone-in prime rib; 9 to 10 pounds); 4 Tbsps unsalted butter, divided; 1 kilograms Yukon Gold potatoes, peeled and each cut into 6 wedges (keep in a bowl of cold water to prevent discoloration)

Herb-Crusted Beef Rib Roast with Potatoes, Carrots, and Pinot Noir Jus is a gluten free recipe with 10 servings. One portion of this dish contains roughly 5g of protein, 7g of fat, and a total of 256 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 4 hours. valentin day will be even more special with this recipe. A mixture of yukon gold potatoes, olive oil, rosemary, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Pat roast dry and put, fat side up, on rack in roasting pan.

Equipment you will use

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.

Ingredients you will need

Kosher Salt

Peppercorns

Rosemary

Thyme

Meat

Equipment you will use

Mortar And Pestle

Kitchen Towels

Meat Tenderizer

Frying Pan

Bowl

Rub roast all over with oil, then coat it all over with peppercorn mixture, pressing to help it adhere.

Ingredients you will need

Peppercorns

Cooking Oil

Dry Seasoning Rub

Let coated roast stand at room temperature 1 hour.

Preheat oven to 450°F with rack in lower third. Roast beef roast 20 minutes.

Ingredients you will need

Beef Roast

Equipment you will use

Oven

Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more.

Ingredients you will need

Bone

Meat

Equipment you will use

Kitchen Thermometer

Oven

Transfer to a platter (keep fat and pan juices in roasting pan) and let stand, uncovered, 40 minutes (temperature of meat will rise to about 130°F for medium-rare).

Ingredients you will need

Meat

Equipment you will use

Roasting Pan

While roast stands, put second oven rack in upper-third position and increase oven temperature to 450°F. Line 1 sheet pan with parchment paper.

Equipment you will use

Baking Paper

Oven

Frying Pan

Strain pan juices from roasting pan through a sieve into a glass measuring cup (reserve roasting pan).

Equipment you will use

Measuring Cup

Roasting Pan

Sieve

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.

Ingredients you will need

Kosher Salt

Vegetable

Beef Fat

Potato

Carrot

Spread

Equipment you will use

Roasting Pan

Bowl

Oven

Skim off and discard any remaining fat from pan juices. Set pan over 2 burners.

Equipment you will use

Frying Pan

Add 1 cup of wine and deglaze pan by boiling it over high heat, scraping up brown bits, 1 minute.

Ingredients you will need

Wine

Equipment you will use

Frying Pan

Pour into pan juices in cup.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Kosher Salt

Shallot

Butter

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Wine

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.

Ingredients you will need

Salt And Pepper

Butter

Broth

Sauce

Equipment you will use

Sauce Pan

Sieve

Whisk

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.

Ingredients you will need

Vegetable

Meat

Ribs