Herb-Crusted Beef Rib Roast with Potatoes, Carrots, and Pinot Noir Jus
Herb-Crusted Beef Rib Roast with Potatoes, Carrots, and Pinot Noir Jus
  • prep: 1 hr
  • cook: 4 hr
  • total: 5 hr
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  • servings:
  • Summary

    Nothing says Christmas quite like a standing beef rib roast. For starters, it's got good bones. And those bones give it stature—there's nothing petite about this hunk of beef—so it is a commanding presence on your holiday table. That other holiday favorite, beef tenderloin, can't begin to compare in brawn or beefiness. The rib meat has the most marbling in the steer, and it's that marbling that gives the roast its deep, minerally essence. The Pinot Noir jus condenses a bottle of wine into a richly hued and nuanced sauce that not only complements the roast but cuts through its richness. And while the beef rests after its turn in the oven, a minor amount of its marvelous rendered fat anoints carrots and potatoes, which helps goad them toward their own golden goodness. Editor's Note: This recipe is part of Gourmet's Modern Menu for A Christmas Classic. Menu also includes Green Beans with Caramelized Pecans and Tiramisu Yule Log .

    Ingredients

    • 1 (4-rib) standing beef rib roast (bone-in prime rib; 9 to 10 pounds)
    • 1/4 cup mixed peppercorns (pink, white, and green)
    • 3 tablespoons plus 2 1/2 teaspoons kosher salt, divided
    • 2 tablespoons chopped fresh thyme
    • 2 tablespoons chopped fresh rosemary
    • 1 tablespoon extra-virgin olive oil
    • 3 pounds medium Yukon Gold potatoes, peeled and each cut into 6 wedges (keep in a bowl of cold water to prevent discoloration)
    • 3 pounds carrots, peeled and cut diagonally into 2-inch pieces
    • 1 (750 milliliter) bottle Pinot Noir
    • 1/2 cup chopped shallots
    • 4 tablespoons unsalted butter, divided
    • 2 1/4 cups reduced-salt beef or chicken broth
    • Heavy flameproof roasting pan (not glass) fitted with a flat rack; instant-read thermometer; 2 (18- by 13-inch) heavy rimmed sheet pans (aka half-sheet pans); parchment paper

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 10
    • Amount Per Serving
    • Calories: 260 % Daily Value *
    • Total Fat: 20 g 30.58%
    • Saturated Fat: 9 g 43.45%
    • Trans Fat: 0 g %
    • Cholesterol: 54 mg 18.12%
    • Sodium: 629 mg 26.21%
    • Calcium: 48 mg 4.85%
    • Potassium: 184 mg 5.27%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 9.18%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 6 g %
    • Dietary Fiber: 1 g 3.52%
    • Sugar: 1 g
    • Protein: 13 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 4.35%
    • Vitamin C 4.5%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat3
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat2
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total2 oz-eq

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