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2010/12/10 >"What's for Dinner Honey?" Herb Crusted Standing Rib Roast


"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.