Today I came home to find only one of the three annoying fans in my apartment, so there is hope for my sanity after all :-) Hopefully, I can slowly get my apartment back into shape and finish my holiday posts!
For Christmas, we went over to one of my friends, but for Christmas Eve I cooked a nice dinner at home. The star of the meal was this rib roast from Bon Appetit, followed by this lovely tart for dessert. I’ve always wanted to make a rib roast because they look so cool, but you first need to find the roast and then have half a day available to wait for it to cook. Armed with my Epicurius app again, I hit the grocery store to find a roast in need of a loving home for Christmas Eve ;-) Luckily, after searching for a bit, I was able to get one of the last two pieces of roast that were hidden in a lonely corner of the fridge.
Ingredients (serves 4):
- Tapenade: 1/2 cup pitted Kalamata olives, 1/2 cup green olives, 2 Tb olive oil, 1 Tb chopped thyme, 1 Tb capers, 1 Tb chopped rosemary, 2 garlic cloves, 1 anchovy
- 5 lbs standing bone-in beef rib roast (about 2 bones)
- salt (~ 1 Tb) and pepper
- 1/2 cup red wine (I used Little Penguin Pinot Noir because it’s cute :-))
- 1 cup turkey stock (if you have any from Thanksgiving, if not chicken or beef)
- 1 sprig thyme
- 1/2 Tb butter
- 1/2 Tb flour
One night before, make the tapenade by coarsely chopping all the ingredients in a processor. Place plastic wrap on top of a baking sheet, place roast on top and rub with salt, pepper and tapenade. If the fat is thicker than 1/4″ in some parts, cut between the fat and the meat and put the tapenade under the fat. Cover back with the fat and secure with twine. Ideally, most of the fat will be pre-removed by the butcher before you buy the roast.
Next day, preheat oven to 425 F. Let the roast come to room temperature (~ 1 hr). Remove plastic wrap, place roast on a roasting sheet, add 1 cup of water to the pan and place it in the oven. Roast for 40 min or until golden brown. Reduce heat to 325 F and roast for 1 1/2 hrs or until the roast reaches the desired temperature (~ 120 F for medium rare). Let roast rest for half an hour.
While the roast is resting, prepare the sauce. Disregard the fat from the roasting pan, add wine, place over medium heat and cook until all the brown bits are dissolved. Transfer liquid to a pan, bring to a boil, reduce to simmer and cook until reduced my half (5 – 10 min). Add broth, thyme and continue cooking for 15 min or until the sauce is reduced to about 1/2 cup.
In a small bowl, blend the butter and flour using a fork. Add the flour mixture to the sauce and cook until the sauce is thick enough to coat the back of the spoon. Season with salt and pepper if needed.
Carve the roast! I placed the roast standing with the bones toward my left. I sliced from top down a thin slice to remove the little fat and tapenade bits. Afterwards, I carved sliced of desired thickness across the face towards the bone and released them by cutting along the bone. Serve with your preferred sides and sauce on top or on the side.
This roast turned out so beautiful, delicious and perfectly cooked! I have to admit, I was a little nervous when I was cutting into it. My piece was half the size called for in the recipe, but it still required the same cooking time, probably because it’s mostly based on the thickness. Very rarely cooking times are so spot on! There was a big piece of fat “hiding” (well, maybe it was expected? this was my first roast so I surprised to find it) in the middle, but the meat was so moist, tender and tasty that the fat was easily ignored ;-)
I feel like this roast barely required any effort. It does take a while to cook, but it’s mostly inactive time. I will definitely be making this again, and I hope you give it a try as well. You won’t regret it ;-)