https://foodland.iga.com/Recipes/Detail/1689/
This show-stopper recipe will impress any guest lucky enough to sit at your table! The crunchy, salty crust pairs perfectly with the rich sauce made with mushrooms, shallots and red wine.
Yield: 10 servings
Preparation Time: and Total Time: 3 hrs 30 min
| 1 | beef Ribeye Roast Bone-in (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds) | ||
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| Seasoning: | |||
| 1/2 | cup | unsalted shelled pistachios, finely chopped | |
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| 1/4 | cup | coarsely crushed coriander seeds* | |
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| 2 | tablespoons | finely chopped fresh thyme | |
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| 2 | tablespoons | extra virgin olive oil | |
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| 1 | teaspoon | coarse grind black pepper | |
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| Holiday Wine Sauce: | |||
| 2 | tablespoons | extra virgin olive oil | |
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| 4 | ounces | cremini or button mushrooms, sliced | |
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| 1/4 | cup | finely chopped shallots | |
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| 1 | cup | beef broth, divided | |
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| 1 | cup | cabernet sauvignon | |
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| 1 | tablespoon | cornstarch | |
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| 1/8 | teaspoon | black pepper | |
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| 1 | teaspoon | fresh thyme | |
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| salt | |||
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Yield: 10 servings
Approximate Nutrient Content per serving:
| Calories: | 471 | |
| Calories From Fat: | 216 | |
| Total Fat: | 24g | |
| Saturated Fat: | 6g | |
| Cholesterol: | 113mg | |
| Sodium: | 213mg | |
| Total Carbohydrates: | 7g | |
| Dietary Fiber: | 2.6g | |
| Sugars: | 0g | |
| Protein: | 50g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Heat oven to 350 degrees F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.
Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350 degree F oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness.
Remove roast when meat thermometer registers 135 degrees F for medium rare; 145 degrees F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10-15 degrees F to reach 145 degrees F for medium rare; 160 degrees F for medium.)
Meanwhile prepare Holiday Wine Sauce. Heat olive oil in large nonstick skillet over medium heat until hot. Add mushrooms and shallots; cook and stir 6 to 9 minutes or until mushrooms are tender and browned. Remove from skillet; keep warm. Add 3/4 cup broth and wine to skillet; cook and stir over medium heat 12 to 16 minutes or until reduced to 1 cup. Combine remaining 1/4 cup broth and cornstarch in small bowl. Whisk cornstarch mixture and pepper into wine mixture; bring to a boil. Cook 1 minute or until sauce thickens, stirring occasionally. Remove from heat; add thyme and mushroom mixture. Season with salt, as desired.
Carve roast into slices; season with salt, as desired. Serve with Holiday Wine Sauce.
Cooks Tip:
*To coarsely crush coriander seeds, place seeds in food-safe plastic bag; seal well. Crush seeds with rolling pin, using a back and forth rolling motion.
Place roasts on a rack in a roasting or broiler pan to allow fat to drip away during cooking.
SAFE HANDLING TIPS:
Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145 degrees F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160 degrees F as measured by a meat thermometer.
Refrigerate food promptly.
Please note that some ingredients and brands may not be available in every store.
https://foodland.iga.com/Recipes/Detail/1689/
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