Standing Rib Roast, Spinach-Porcini Stuffing, Irish Whiskey Gravy, and Horseradish Cream

Name: Standing Rib Roast, Spinach-Porcini Stuffing, Irish Whiskey Gravy, and Horseradish Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: European, Irish
Ingredients: 2 teaspoons black peppercorns, coarsely cracked in mortar with pestle or in resealable plastic bag with mallet; 2 Tbsps coarse kosher salt; 2 Tbsps Dijon mustard; 750 milliliters dry red wine; 1 Tbsp fennel seeds, crushed; 3 Tbsps finely chopped fresh rosemary; 6 garlic cloves, finely chopped; 1 Tbsp coarsely ground black pepper; 237 milliliters heavy whipping cream; 237 milliliters low-salt chicken broth; 3 Tbsps olive oil; 118 milliliters finely chopped shallots (3 large); 4 kilograms 4-bone standing rib-eye roast (about , chine bone removed, fat trimmed to 1/2 inch thick; 118 milliliters Irish whiskey

Standing Rib Roast, Spinach-Porcini Stuffing, Irish Whiskey Gravy, and Horseradish Cream might be just the European recipe you are searching for. This beverage has 1511 calories, 60g of protein, and 128g of fat per serving. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 10. It will be a hit at your st. patrick day event. A mixture of olive oil, coarse kosher salt, dijon mustard, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat oil in large saucepanover medium heat.

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Cooking Oil

Add shallots and sautéuntil soft, about 3 minutes.

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Shallot

Add garlic; stir1 minute.

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Garlic

Add 1/2 cup whiskey to saucepan.Using long match or lighter and standingback, carefully ignite mixture to burn offalcohol. When flame dies, add red wineand boil until mixture is reduced to 1 cup,about 16 minutes.

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Whiskey

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Sauce Pan

Add 4 cups chickenbroth and boil until mixture is reduced to3 cups, about 15 minutes.

Whisk cream andmustard in small bowl; add to saucepanand boil until sauce coats spoon and isreduced to 2 1/2 cups, about 13 minutes.DO AHEAD: Can be made 1 day ahead.

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Cream

Sauce

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Whisk

Bowl

Transfer to small bowl. Cover and chill.

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Bowl

Position rack in bottomthird of oven and preheat to 450°F.

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Oven

Placeroasting rack in large roasting pan.

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Roasting Pan

Placeroast on work surface with bones standingstraight up. Using long sharp knife, cutbetween bones and meat to make 5-to6-inch-deep crevice (do not cut so deepthat bones come off). Pry bones away frommeat gently, creating space, then fill spaceevenly with stuffing, packing firmly. Pressbones in to compact stuffing slightly andtie bones back in place with 3 to 4 loops ofkitchen string wrapped completely aroundroast to secure and keep stuffing in place.

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Stuffing

Meat

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Knife

Combine garlic, oil, 3 tablespoonsrosemary, 1 1/2 tablespoons coarse salt,1 tablespoon ground black pepper, andcrushed fennel seeds in small bowl. Rubgarlic-rosemary mixture all over roast.

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Ground Black Pepper

Fennel Seeds

Coarse Salt

Rosemary

Garlic

Cooking Oil

Dry Seasoning Rub

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Bowl

Placerib roast, bones standing straight up, onrack in prepared roasting pan. Roast 20minutes. Reduce oven temperature to 350°F.Roast 1 1/2 hours. Begin to check internaltemperature of meat by inserting instantreadthermometer into center of meat (notstuffing), straight down from top of roast;continue roasting until desired temperatureis reached, about 125°F for rare and about130°F for medium-rare, about 30 to 40minutes longer.

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Meat

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Roasting Pan

Oven

Transfer roast to platter;let rest at least 20 minutes and up to 45minutes before carving. Reserve juicesin roasting pan. Spoon off fat from top ofjuices; reserve for Yorkshire puddings, ifdesired, or discard if not using.

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Roasting Pan

Meanwhile, finishpreparing gravy. Stir cracked peppercornsin small skillet over medium heat untilfragrant, about 3 minutes.

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Gravy

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Frying Pan

Place roastingpan with juices over 2 burners. Bring toboil; add 1 cup broth and 1/2 cup whiskey.Boil 2 minutes, scraping up browned bits inpan with wooden spoon.

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Whiskey

Broth