Herb-Crusted Beef Rib Roast with Potatoes, Carrots, and Pinot Noir Jus

Gluten Free
Health score
12%
Herb-Crusted Beef Rib Roast with Potatoes, Carrots, and Pinot Noir Jus
240 min.
10
242kcal

Suggestions


Indulge in the rich flavors of a Herb-Crusted Beef Rib Roast, a centerpiece that promises to impress your guests and elevate any gathering. This gluten-free dish is not just a meal; it's an experience that brings warmth and joy to the table. Imagine the aroma of fresh rosemary and thyme wafting through your kitchen as the roast cooks to perfection, creating a mouthwatering crust that locks in all the savory juices.

Accompanied by perfectly roasted Yukon Gold potatoes and vibrant carrots, this dish is a feast for both the eyes and the palate. The combination of tender, flavorful beef and caramelized vegetables creates a harmonious balance that will leave everyone asking for seconds. And let’s not forget the Pinot Noir jus, a luxurious sauce that adds depth and richness, tying all the elements together beautifully.

Whether you're hosting a holiday dinner, a special occasion, or simply want to treat yourself and your loved ones, this Herb-Crusted Beef Rib Roast is sure to be a showstopper. With a total preparation time of 240 minutes, it allows you to savor the process of cooking while creating lasting memories around the dinner table. Gather your ingredients, roll up your sleeves, and get ready to impress with this stunning and delicious roast!

Ingredients

  • pounds carrots peeled
  • 2.3 cups chicken broth reduced-salt
  • tablespoons rosemary leaves fresh chopped
  • tablespoons thyme sprigs fresh chopped
  • 0.3 cup peppercorns mixed white green (pink, , and )
  • tablespoons kosher salt divided
  • tablespoon olive oil extra virgin extra-virgin
  • 0.5 cup shallots chopped
  • rib prime rib roast bone-in ( prime rib; 9 to 10 pounds)
  • tablespoons butter unsalted divided
  • pounds yukon gold potatoes cold peeled cut into 6 wedges (keep in a bowl of water to prevent discoloration)

Equipment

  • bowl
  • frying pan
  • sauce pan
  • baking paper
  • oven
  • knife
  • whisk
  • sieve
  • roasting pan
  • kitchen thermometer
  • kitchen towels
  • mortar and pestle
  • measuring cup
  • meat tenderizer

Directions

  1. Pat roast dry and put, fat side up, on rack in roasting pan.
  2. 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.
  3. Rub roast all over with oil, then coat it all over with peppercorn mixture, pressing to help it adhere.
  4. Let coated roast stand at room temperature 1 hour.
  5. Preheat oven to 450°F with rack in lower third. Roast beef roast 20 minutes.
  6. 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.
  7. 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).
  8. 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.
  9. Strain pan juices from roasting pan through a sieve into a glass measuring cup (reserve roasting pan).
  10. 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.
  11. Skim off and discard any remaining fat from pan juices. Set pan over 2 burners.
  12. Add 1 cup of wine and deglaze pan by boiling it over high heat, scraping up brown bits, 1 minute.
  13. Pour into pan juices in cup.
  14. 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.
  15. 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.
  16. 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.
  17. 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.

Nutrition Facts

Calories242kcal
Protein8.48%
Fat23.88%
Carbs67.64%

Properties

Glycemic Index
23.76
Glycemic Load
23
Inflammation Score
-10
Nutrition Score
21.36826104444%

Flavonoids

Naringenin
0.1mg
Apigenin
0.04mg
Luteolin
0.79mg
Kaempferol
1.42mg
Myricetin
0.05mg
Quercetin
1.24mg

Nutrients percent of daily need

Calories:241.93kcal
12.1%
Fat:6.79g
10.44%
Saturated Fat:3.27g
20.44%
Carbohydrates:43.24g
14.41%
Net Carbohydrates:34.31g
12.48%
Sugar:8.71g
9.68%
Cholesterol:13.17mg
4.39%
Sodium:2394.69mg
104.12%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.42g
10.84%
Vitamin A:22987.9IU
459.76%
Manganese:1.25mg
62.47%
Vitamin C:38.11mg
46.19%
Fiber:8.93g
35.72%
Potassium:1149.22mg
32.83%
Vitamin B6:0.65mg
32.7%
Vitamin K:31.56µg
30.06%
Magnesium:63.54mg
15.89%
Copper:0.32mg
15.84%
Vitamin B3:3.01mg
15.07%
Vitamin B1:0.22mg
14.96%
Phosphorus:146.99mg
14.7%
Iron:2.52mg
14.01%
Folate:53.89µg
13.47%
Vitamin B2:0.18mg
10.35%
Calcium:103.53mg
10.35%
Vitamin B5:0.91mg
9.11%
Vitamin E:1.33mg
8.87%
Zinc:0.92mg
6.13%
Selenium:1.27µg
1.81%
Source:Epicurious