Christmas Rib Roast
Cut: Rib or Ribeye Roast/Prime Rib
Preparation Time: 30 Minutes
Cook Time: 1-3/4 hours |
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Main Ingredients:
1 6-lb. beef rib roast
1 Tbsp. anise seeds, lightly crushed
3 Tbsp. olive oil
3 Tbsp. Dijon-style mustard
3 cloves garlic, minced
3/4 teaspoon salt
1/4 teaspoon ground black pepper
3 cups dried figs, apricots and/or pears
12 red boiling onions, peeled and halved
2-1/3 cups orange juice
3 fresh pears, cut into wedges
1 Tbsp. all-purpose flour
Directions:
- Preheat oven to 325F. Trim fat from beef. In bowl, combine anise, oil, 2 tablespoons mustard, garlic, 3/4 teaspoon salt, and 1/4 teaspoon ground black pepper; set aside 3 tablespoons oil mixture. Place beef on rack in a shallow roasting pan. Spread remaining oil mixture on top and sides. Roast 1-1/3 to 2-1/4 hours for medium-rare (135F internal) or 2-1/4 to 2-3/4 hours for medium (150F).
- Meanwhile, combine dried fruit, onions, 1/3 cup juice, and reserved oil mixture. Fold 18x36-inch heavy foil in half to 18-inch square; place fruit mixture in center. Doublefold opposite foil edges, leaving room for steam. The last 1 hour of roasting time place packet beside roast. The last 30 minutes place pears in pan beside roast; stir once.
- Transfer roast and pears to platter; cover, let stand 15 minutes. Remove foil packet from oven; set aside. Reserve 1 tablespoon fat in roasting pan; whisk flour into fat. Whisk 2 cups juice with 1 tablespoon mustard; add to pan. Place pan over two burners on medium-high heat. Whisk until thickened and bubbly, scraping up browned bits; whisk 1 to 2 minutes more. Strain; serve with beef, fruits, and onion. Garnish with rosemary. Serves 12.
Recipe Notes:
Recipe and photo courtesy of Better Homes and Gardens, December 2007.
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