Janet McCracken's Rib Roast with Tapenade

Name: Janet McCracken's Rib Roast with Tapenade
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 fillet anchovy fillet packed in oil, drained; 10 servings Freshly ground black pepper; 2 Tbsps drained capers; 237 milliliters dry red wine (such as Merlot); 1 Tbsp all-purpose flour; 1 Tbsp chopped fresh rosemary; 3 garlic cloves, chopped; 2 Tbsps kosher salt plus more; 473 milliliters reduced-sodium chicken or beef broth; 237 milliliters brine-cured pitted black olives (such as Kalamata); 237 milliliters brine-cured pitted green olives (such as Picholine); 59 milliliters extra-virgin olive oil; 5 kilograms four-bone standing beef rib-eye roast (about , chine bone removed, fat trimmed to 1/4-1/2 thick; 2 sprigs thyme; 2 Tbsps (1/4 stick) unsalted butter, room temperature, divided

Janet McCracken's Rib Roast with Tapenade might be just the main course you are searching for. This recipe covers 32% of your daily requirements of vitamins and minerals. One serving contains 1623 calories, 69g of protein, and 145g of fat. This recipe serves 10. It will be a hit at your valentin day event. If you have beef broth, wine, butter, and a few other ingredients on hand, you can make it. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Pulse all ingredients in a foodprocessor until a coarse purée forms.DO AHEAD: Tapenade can be made 1 weekahead.

Ingredients you will need

Tapenade

Place in a small bowl. Cover; chill.

Equipment you will use

Bowl

Line a rimmed bakingsheet with plastic wrap, leaving a longoverhang on both ends.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Place roast on top.Season meat with salt and pepper, thenrub tapenade all over roast. (If fat cap isthicker than 1/4", cut in between fat and meat,starting on side of fat farthest from bonesand continuing to within about 1" of bones;your butcher can do this for you. Peel backlayer of fat, leaving attached; season meatand spread some of tapenade under fat.This will help seasoning penetrate the meat.

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Salt And Pepper

Seasoning

Spread

Meat

Lay fat back over meat.)

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Meat

Tie 2 pieces of kitchen twine crosswiseand 2 pieces lengthwise around roast tosecure. Wrap tightly with excess plasticwrap and chill overnight.

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Wrap

Equipment you will use

Kitchen Twine

Let roast stand atroom temperature for 1 hour before cooking.

Preheat oven to 425°F. Unwrap roast; seton a rack inside a deep roasting pan.

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Roasting Pan

Oven

Pour2 cups water into bottom of pan. Roast meatuntil deep brown, about 40 minutes. Reduceheat to 325°F and continue to roast until aninstant-read thermometer inserted intothe thickest part of meat registers 120°F formedium-rare (temperature will climb to 125°Fafter removed from oven), about 1 1/2 hourslonger.

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Water

Meat

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Kitchen Thermometer

Oven

Frying Pan

Transfer rack with roast to a cuttingboard; let rest for at least 30 minutes.

Meanwhile, pour off fat from roastingpan; discard fat.

Add wine to pan, set overmedium heat, and cook, stirring to dissolveany browned bits from bottom of pan.

Ingredients you will need

Wine

Equipment you will use

Frying Pan

Transfer liquid to a medium skillet and bringto a boil over medium-high heat. Reduceheat and simmer until wine is reduced to1/4 cup, 7-8 minutes.

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Wine

Equipment you will use

Frying Pan

Add broth and thymesprigs; cook until reduced to 3/4 cup, about15 minutes.

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Broth

Stir 1 tablespoon butter and flour in a smallbowl until well blended.

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Butter

All Purpose Flour

Whisk half of buttermixture into pan sauce. Return to a simmerand season to taste with salt and pepper.Sauce should be thick enough to coat aspoon but still runny.

Ingredients you will need

Salt And Pepper

Sauce

Equipment you will use

Whisk