Provided by Gina Marie Miraglia Eriquez
Categories Wine Beef Herb Potato Roast Christmas Dinner Rosemary Meat Beef Rib Carrot Thyme Christmas Eve Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 10 servings
Number Of Ingredients 16
Steps:
- For roast beef:
- 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.
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Mirza Haider
[email protected]I'm not a big fan of beef, but I really enjoyed this recipe. The herb crust was amazing and the beef was cooked perfectly.
SF funny tv
[email protected]I made this recipe with a few substitutions and it turned out great! I used chicken broth instead of beef broth and I added some chopped mushrooms to the vegetables.
Saad Hashmi Hashmi
[email protected]This recipe is a bit time-consuming, but it is definitely worth it. The beef is so flavorful and juicy.
elijah portugal
[email protected]I'm not a big fan of beef, but I really enjoyed this recipe. The herb crust was amazing and the beef was cooked perfectly.
Rifan v
[email protected]This recipe was a bit time-consuming, but it was definitely worth it. The beef was so flavorful and juicy.
Sakibul Hasan Sami
[email protected]I made this recipe for a special occasion and it was a huge success. The beef was cooked to perfection and the vegetables were delicious.
Haruna Almiyaw
[email protected]This recipe is easy to follow and the results were delicious. I will definitely be making this again.
HolyGoldfish667
[email protected]I'm not a big fan of beef, but I really enjoyed this recipe. The herb crust was amazing and the beef was cooked perfectly.
Sir Jumbly
[email protected]I made this recipe with a few substitutions and it turned out great! I used chicken broth instead of beef broth and I added some chopped mushrooms to the vegetables.
Juanita Padilla
[email protected]This recipe is a bit time-consuming, but it is definitely worth it. The beef is so flavorful and juicy.
Happy salawu
[email protected]I'm not a big fan of beef, but I really enjoyed this recipe. The herb crust was amazing and the beef was cooked perfectly.
Fidel Castro Okello
[email protected]I made this recipe with a few substitutions and it turned out great! I used chicken broth instead of beef broth and I added some chopped mushrooms to the vegetables.
Shatrudhan yadav
[email protected]This recipe is a bit time-consuming, but it is definitely worth it. The beef is so flavorful and juicy.
Mel Seabrook
[email protected]I made this recipe for a special occasion and it was a huge success. The beef was cooked to perfection and the vegetables were delicious.
Nasrin Akhter
[email protected]This recipe was easy to follow and the results were delicious. I will definitely be making this again.
black brat
[email protected]I'm not a big fan of beef, but I really enjoyed this recipe. The herb crust was amazing and the beef was cooked perfectly.
Abaho Enock
[email protected]I made this recipe with a few substitutions and it turned out great! I used chicken broth instead of beef broth and I added some chopped mushrooms to the vegetables.
shahid mia
[email protected]This recipe is a bit time-consuming, but it is definitely worth it. The beef is so flavorful and juicy.
Taylor Steinbach
[email protected]I made this recipe for a dinner party and it was a huge hit! Everyone raved about how good it was.
Sk Yohan
[email protected]This was an excellent recipe! The beef was cooked to perfection and the potatoes and carrots were delicious. I will definitely be making this again.