Rib roast with roasted garlic sauce recipe

Recipe for rib roast with roasted garlic sauce in our easy beef recipes collection.

Recipe ingredients

• 1, 7 to 8 pounds, 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 minced shallot
• 2 tablespoons red wine vinegar
• 1 1/2 cups dry red wine
• 1 bay leaf
• 4 cups beef broth
• 1 1/2 tablespoons unsalted butter, softened
• 1 1/2 tablespoons all purpose flour if using beef broth

How to make rib roast with roasted garlic sauce

• 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 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 hours 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, stirring, 2 minutes.
• 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 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, about 5 minutes.
• In a small bowl mash together butter and flour to make a beurre manie.
• Stir beef broth into garlic mixture and boil sauce until reduced to about 2 cups.
• Whisk beurre manie into broth mixture and cook over moderate heat, whisking, 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.

• Roast beef with garlic crust
• Roast beef with horseradish cream
• Rock salt beef
• Rocky mountain brisket with barbecue sauce
• Roquefort steak
• Royal stuffed rib eye roast
• Rump roast in a bag
• Salisbury steak with mushroom onion gravy

• Pot roast
• Pot roast with sour cream gravy
• Pot roast over noodles
• Pot roast with potatoes
• Prime rib roast
• Punkin center green chile chuck
• Ranch round steak
• Rhubarb barbecued short ribs

Pagination   [1]   [2]   [3]   [4]

Beef recipes  •  beef-recipes.us © 2010

Sitemap  •   Privacy policy  •   Contact