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"What's for Dinner Honey?"

Herb Crusted Standing Rib Roast with Cherry Port Sauce adapted from Peace Meals

Signe says that you can't wing this one, it takes advance preparation.

Rib Roast:
2 T coarse salt
1 T black peppercorns, cracked
3 cloves garlic
1/2 C chopped shallots
3 T chopped thyme
3 T chopped rosemary
1/2 C olive oil
1 standing rib roast [about 8 lbs and 3 to 4 ribs]

Combine salt, peppercorns, garlic, shallots, thyme and rosemary in a food processor and blend to form a paste. With the machine running, add the olive oil.
Coat the entire roast with the olive oil mixture. Cover and marinate the meat in the frig for 4 to 6 hrs. Preheat oven to 450. Bring meat out of the frig for at least 1 hour.
Place the meat in a roasting pan and cook for 20 minutes. Reduce heat to 350 and continue cooking for another 2 1/2 hours. Transfer the meat to a platter and cover loosely with foil. Allow the meat to rest for 25 minutes.  
Meanwhile, place the cherries, broth, port and thyme in a saucepan and bring to a boil. Reduce heat and simmer for about 15 minutes. Combine the cornstarch and 2 t of water in a small bowl and mix until smooth.  Add to the sauce and bring to a simmer, whisking constantly. Whisk in the butter, one piece at a time, until the butter is incorporated into the sauce. Season with salt and pepper.

Cherry Port Sauce:
1/2 C frozen dark sweet cherries, thawed and halved
1 C chicken broth
1 C beef broth
1/2 C port
1 sprig thyme
1 tsp cornstarch
4 T butter cut into 1/2" pieces
coarse salt and fresh pepper

Carve the roast and serve with the warm Cherry Port Sauce!

Add a  bottle of  Burgundy from Bare Cove Wine Annex, or try Hingham resident Phil Edmundson's French St. Emillion Grand Cru Chateau Edmus.