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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
1 (8 1/2 lb) stand rip roast (weight with bones), top fat trimmed
Vegetable oil
12 tbsp unsalted butter, room temperature
2 tbsp coarsely crackly ground black pepper
4 large clove garlic, minced
1/2 tsp salt
2 1/4 cups low salt beef broth
1/2 cup dry red wine
Place roast, fat side up, in roasting pan. Brush exposed ends with vegetable oil. Sprinkle lightly over all with salt. Mix 8 tbsp butter, 2 tbsp cracked pepper, minced garlic and 1/2 tsp salt in a small bowl. Reserving 2 tbsp for sauce. Spread remaining butter mixture all over top (fat side) of roast. Position rack in bottom 3rd of oven and preheat to 350. Roast rib roast until meat thermometer read 125, about 2 hours and 45 minutes. Transfer roast to platter and cover loosely with foil; let rest 30 minutes. Strain pan juices; discard fat. Return pan juices to roasting pan and set over 2 burners. Add broth and wine to pan and boil over high heat until liquid is reduced to 1 1/4 cups, scraping up any browned bits from bottom of pan, about 6 minutes. Whisk in reserved pepper butter and remaining 4 tbsp plain butter. Season with salt and pepper. Slice roast and serve with sauce.
PEPPERCRUSTED RIB ROAST
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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
1 (8 1/2 lb) stand rip roast (weight with bones), top fat trimmed
Vegetable oil
12 tbsp unsalted butter, room temperature
2 tbsp coarsely crackly ground black pepper
4 large clove garlic, minced
1/2 tsp salt
2 1/4 cups low salt beef broth
1/2 cup dry red wine
Place roast, fat side up, in roasting pan. Brush exposed ends with vegetable oil. Sprinkle lightly over all with salt. Mix 8 tbsp butter, 2 tbsp cracked pepper, minced garlic and 1/2 tsp salt in a small bowl. Reserving 2 tbsp for sauce. Spread remaining butter mixture all over top (fat side) of roast. Position rack in bottom 3rd of oven and preheat to 350. Roast rib roast until meat thermometer read 125, about 2 hours and 45 minutes. Transfer roast to platter and cover loosely with foil; let rest 30 minutes. Strain pan juices; discard fat. Return pan juices to roasting pan and set over 2 burners. Add broth and wine to pan and boil over high heat until liquid is reduced to 1 1/4 cups, scraping up any browned bits from bottom of pan, about 6 minutes. Whisk in reserved pepper butter and remaining 4 tbsp plain butter. Season with salt and pepper. Slice roast and serve with sauce.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.