Pepper and Herb-Crusted Bone-In Rib Roast
Recipe - Gourmet Garage of West 66th
Pepper and Herb-Crusted Bone-In Rib Roast
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Ingredients
• Certified Angus Beef® Easy-Carve Bone-In Rib Roast, 3 or 4-Bone
2 tablespoons coarse cracked pepper
2 tablespoons Bowl & Basket kosher salt
1 tablespoon Bowl & Basket granulated garlic
1 tablespoon cornstarch
2 teaspoons dry rosemary
2 teaspoons dry oregano
2 teaspoons dry thyme leaves
1 cup sour cream
1/3 cup Bowl & Basket Prepared Horseradish (not horseradish sauce)
2 tsp Bowl & Basket Dijon mustard
1 shallot (to yield 1 tablespoon finely minced shallot)
1 bunch chives (to yield 1 tablespoon finely minced chives)
1 lemon to yield 1 teaspoon fresh lemon juice
Heavy cream (as needed)
2 cups Bowl & Basket reduced sodium beef broth
3 cloves garlic, slightly smashed
5 sprigs Wholesome Pantry Organic fresh thyme
3 leaves Wholesome Pantry Organic fresh sage
1 teaspoon beef base or 1 bouillon cube
Directions
- Combine pepper, salt, garlic, cornstarch and dried herbs.
- Preheat oven to 325°F. Place roast in a shallow roasting pan with a rack, fat-side down. Roast, uncovered, for 90 minutes.
- Flip roast so that fat side is now up and increase temperature to 375°F. Continue roasting approximately 45 minutes to 1 hour or until internal temperature reaches 125°F for a deep pink interior.
For Horseradish Cream Sauce:
- In a medium mixing bowl whisk together all sauce ingredients. Taste; season with salt and pepper. Thin with a little heavy cream if needed. Chill until ready to serve.
For Quick Roasting Pan Au Jus:
- SAUTE. Drain the majority of fat drippings into a heat proof container then place roasting pan on the stovetop over medium heat. Add garlic, thyme and sage and briefly sauté to open up the aroma.
- DEGLAZE. Pour broth into pan along with beef base. Bring to a high simmer and scrape up all the browned bits from the bottom of the pan until pan.
- SIMMER. Simmer broth until reduced by half (5-6 minutes); strain and serve with your freshly carved roast.
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Prep Time
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Cook Time
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Servings
Directions
- Combine pepper, salt, garlic, cornstarch and dried herbs.
- Preheat oven to 325°F. Place roast in a shallow roasting pan with a rack, fat-side down. Roast, uncovered, for 90 minutes.
- Flip roast so that fat side is now up and increase temperature to 375°F. Continue roasting approximately 45 minutes to 1 hour or until internal temperature reaches 125°F for a deep pink interior.
For Horseradish Cream Sauce:
- In a medium mixing bowl whisk together all sauce ingredients. Taste; season with salt and pepper. Thin with a little heavy cream if needed. Chill until ready to serve.
For Quick Roasting Pan Au Jus:
- SAUTE. Drain the majority of fat drippings into a heat proof container then place roasting pan on the stovetop over medium heat. Add garlic, thyme and sage and briefly sauté to open up the aroma.
- DEGLAZE. Pour broth into pan along with beef base. Bring to a high simmer and scrape up all the browned bits from the bottom of the pan until pan.
- SIMMER. Simmer broth until reduced by half (5-6 minutes); strain and serve with your freshly carved roast.