Recipe For Cooking Rib Roast With Roasted Garlic Sauce
Toaster Oven Roasting :: Roasted Beef and Pork Recipes
Rib Roast with Roasted Garlic Sauce
Makes approximately: 8 servings
1 (7 to 8 lb.) trimmed prime beef rib roast (sometimes
called standing rib roast; 3 or 4 ribs)
1 Tbsp. canola oil
2 heads garlic
3 Tbsp. chopped fresh thyme leaves
1/4 C. minced shallot
2 Tbsp. red-wine vinegar
1 1/2 C. dry red wine
1 bay leaf
4 C. beef broth
1 1/2 Tbsp. unsalted butter, softened
1 1/2 Tbsp. flour if using beef broth
Put roast, ribs side down, in center of a 13 x 9-in. roasting pan and rub all over with 1/2 Tbsp. oil. Cut about 1/2 in. from tops of garlic heads to expose cloves and discard tops. Rub beef all over with cut sides of garlic and sprinkle with 2 Tbsp. 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 Tbsp. oil. Wrap garlic tightly in foil.
Roast beef in middle of 475 degree F oven for 30 min. Remove beef from oven and with a bulb baster skim all but about 1/2 C. fat from pan. Baste beef with fat remaining in pan. Reduce temperature to 375 degrees F.
Add garlic to oven. Roast beef, with garlic, 1 1/4 to 1 1/2 hr. 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 min. (Meat will continue to cook, reaching about 130 degrees F for med.-rare.)
While beef is standing, remove all but about 2 Tbsp. fat from pan. Add shallot to pan and on top of stove cook over moderate heat, stirring, 2 min.
Unwrap garlic. Protecting your hand with a doubled paper towel, squeeze roasted garlic into shallot mixture and discard skins. Add vinegar, wine, bay leaf, and remaining Tbsp. 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 C., about 5 min.
In a sm. bowl mash together butter and flour to make a beurre manié. Stir beef broth into garlic mixture and boil sauce until reduced to about 2 C. Whisk beurre manié into broth mixture and cook over moderate heat, whisking, until sauce is smooth and slightly thickened, about 3 min. 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.
