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Type: Rib Roast with Roasted Garlic Sauce Free Cooking Recipe – Meats
Just do it!
Ingredients / Directions
Yield: 8 servings
1 (7 to 8 pound) trimmed prime beef rib roast (sometimes
called standing rib roast; 3 or 4 ribs)
1 tablespoon vegetable oil
2 heads garlic
3 tablespoons chopped fresh thyme leaves
1/4 cup(s) minced shallot
2 tablespoons red-wine vinegar
1 1/2 cup(s)s dry red wine
1 bay leaf
4 cup(s)s beef broth
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons all-purpose flour if using beef broth Put roast
ribs side down
in center of a 13 x 9-inch roasting pan and rub all over with 1/2 tablespoon oil. Cut about 1/2 inch from tops of garlic heads to expose cloves and discard tops. Rub beef all over with cut sides of garlic and sprinkle with 2 tablespoons thyme
pressing to adhere. Season beef generously with salt and pepper. Put garlic heads on a double layer of foil and drizzle with remaining 1/2 tablespoon oil. Wrap garlic tightly in foil.
Roast beef in middle of 475 degree F oven for 30 minutes. Remove beef from oven and with a bulb baster skim all but about 1/2 cup(s) fat from pan. Baste beef with fat remaining in pan. Reduce temperature to 375 degrees F.
Add garlic to oven. Roast beef
1 1/4 to 1 1/2 hour(s) more
or until a meat thermometer inserted into center of meat registers 115 degrees F. Transfer garlic in foil to a rack and transfer beef to a platter
reserving pan juices. Let beef stand 25 minutes. (Meat will continue to cook
reaching about 130 degrees F for medium-rare.)
While beef is standing
remove all but about 2 tablespoons fat from pan. Add shallot to pan and on top of stove cook over moderate heat
Unwrap garlic. Protecting your hand with a doubled paper towel
squeeze roasted garlic into shallot mixture and discard skins. Add vinegar
and remaining tablespoon thyme and boil mixture
scraping up brown bits and mashing garlic with a wooden spatula against bottom of pan
until reduced to about 1/2 cup(s)
about 5 minutes.
In a small bowl mash together butter and flour to make a beurre mani?. Stir beef broth into garlic mixture and boil sauce until reduced to about 2 cup(s)s. Whisk beurre mani? into broth mixture and cook over moderate heat
until sauce is smooth and slightly thickened
about 3 minutes. Pour sauce through a fine sieve into a bowl
pressing hard on solids. Season sauce with salt and pepper.
Cut rib roast into slices and serve with sauce.