Herb Crusted Beef Rib Roast With Potatoes Carrots Pinot Jus Food

HERB AND GARLIC CRUSTED BEEF RIB ROAST

Steps:

• Heat oven to 350°F. For easy cleanup, line shallow roasting pan with foil. Place beef, fat side up, in pan. In small bowl, mix basil, thyme, salt, garlic powder and pepper; sprinkle and press onto all surfaces of roast. Insert ovenproof meat thermometer so tip is in thickest part of beef and does not rest in fat or touch bone. (Do not add water to pan.)
• For medium-rare, roast uncovered 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 135°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) Cover beef loosely with foil; let stand 15 to 20 minutes until thermometer reads 145°F. For medium, roast 2 hours 15 minutes to 2 hours 45 minutes or until thermometer reads 150°F. Cover beef loosely with foil; let stand 15 to 20 minutes or until thermometer reads 160°F.
• Remove beef from pan onto carving board; carve beef. Serve with pan drippings if desired.

HERB-CRUSTED ROAST BEEF

Steps:

• Preheat oven to 325°. Place roast with fat side up in ungreased roasting pan. Combine the next five ingredients; pour over roast. Combine parsley, basil, salt, pepper, tarragon and thyme; rub over roast. , Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove to a warm serving platter. Let stand 10-15 minutes. , Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. In a large saucepan, combine flour, bouillon and 1 cup water until smooth. Gradually stir in the drippings, reserved fat and remaining water. Bring to a boil; cook and stir 2 minutes or until thickened. Slice roast; serve with gravy.

HERB-CRUSTED BEEF RIB ROAST WITH POTATOES, CARROTS, PINOT JUS

Steps:

• Pat roast dry and put, fat side up, on rack in roasting pan.
• Coarsely crush peppercorns in a mortar and pestle or folded kitchen towel (not terry cloth) with a meat pounder or bottom of a heavy skillet. Stir together peppercorns, 3 tablespoons kosher salt, thyme, and rosemary in a small bowl. Rub roast all over with oil, then coat it all over with peppercorn mixture, pressing to help it adhere. Let coated roast stand at room temperature 1 hour.
• Preheat oven to 450°F with rack in lower third. Roast beef roast 20 minutes.
• Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter (keep fat and pan juices in roasting pan) and let stand, uncovered, 40 minutes (temperature of meat will rise to about 130°F for medium-rare).
• While roast stands, put second oven rack in upper-third position and increase oven temperature to 450°F Line 1 sheet pan with parchment paper.
• Strain pan juices from roasting pan through a sieve into a glass measuring cup (reserve roasting pan). Drain potatoes well and toss in a large bowl with 3 tablespoons melted beef fat from roasting pan and 1 teaspoon kosher salt, then spread out on parchment-lined sheet pan. Toss carrots in same bowl with another 3 tablespoons beef fat from pan and 1 teaspoon kosher salt, then spread out on other rimmed sheet pan. Roast vegetables in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until golden, 25 to 30 minutes for carrots and 30 to 35 minutes for potatoes.
• Make Jus While Vegetables Roast:.
• Skim off and discard any remaining fat from pan juices. Set pan over 2 burners. Add 1 cup of wine and deglaze pan by boiling it over high heat, scraping up brown bits, 1 minute. Pour into pan juices in cup.
• Cook shallot in 1 tablespoon butter with remaining 1/4 teaspoon kosher salt in a 3- to 4-quart heavy saucepan over medium heat, stirring, until golden, 4 to 5 minutes. Add wine mixture in cup, along with remaining wine in bottle, and boil over high heat until mixture is reduced to 3/4 cup, about 10 minutes.
• Add broth and continue to boil over high heat until mixture is reduced to 1 1/2 cups. Strain mixture through a sieve into another saucepan and whisk in remaining 3 tablespoons butter (cut into pieces) until incorporated. Season sauce with salt and pepper.
• To carve roast, slide a carving knife along inside of ribs to separate meat from bones, then cut ribs into individual bones. Slice meat and serve with vegetables and jus.

HERB-CRUSTED STANDING RIB ROAST

Steps:

• Let beef sit at room temperature 1 hour. Preheat oven to 275 degrees, with rack in lower third. In a spice grinder, combine fennel seed, thyme, and rosemary and process into a powder. Pat beef dry with paper towels and season with salt and pepper. Place a large broilerproof roasting pan across two burners and heat over medium-high. Add beef, fat side down, and brown on all sides, about 10 minutes total. Transfer beef to a rimmed baking sheet. Tilt pan and use paper towels to wipe any burned bits from bottom but leave drippings. When beef is cool enough to handle, sprinkle all over with herb mixture.
• With a serrated knife, cut garlic heads in half crosswise. Arrange garlic halves in middle of pan; prop beef on top. Roast until garlic is tender and beef is medium-rare (an instant-read thermometer inserted in thickest part of roast should read 125 degrees), 1 3/4 to 2 hours. Transfer roast and garlic to a cutting board and tent loosely with foil; let rest 30 minutes.
• To carve, separate the meat from the bones by sliding a knife between the ribs and the meat and cutting downward, following curve of bones. Then cut the ribs apart.
• To serve, slice meat against the grain. Arrange on a serving platter with ribs and garlic.