Updated: Tuesday, 04 Dec 2012, 11:52 AM CST
Published : Tuesday, 04 Dec 2012, 8:08 AM CST
Recipe from Wisconsin Beef Council.
4-6 pound beef rib roast
4 teaspoons kosher salt
1 tablespoon dry mustard
1 1/2 teaspoons instant espresso coffee powder, such as Berres Brothers finely-ground Espresso
1 1/4 teaspoons coarsely ground black pepper
1 teaspoon granulated garlic or dried minced garlic
1 teaspoon onion powder
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon ground coriander
1/2 teaspoon celery seeds
1 tablespoon olive oil
1 recipe Merlot Au Jus and/or 1 recipe Horseradish Cream (both recipes below)
Preheat oven to 350 degrees F. For dry rub, in a small bowl combine salt, mustard, espresso powder, pepper, garlic, onion powder, thyme, oregano, coriander, and celery seeds. Set aside.
Rub oil over roast. Sprinkle the dry rub evenly over roast; rub in with your fingers. Using a sharp knife, make six 1 x 1/2-inch slits into the fat side of the roast (the slits allow the seasoning to penetrate into the meat).
Place roast, fat side up, in a large roasting pan. Insert an oven-going meat thermometer into center of roast. Thermometer should not touch bones. Roast for 1 3/4 to 2 1/4 hours or until meat thermometer registers 135 degrees F. for medium-rare doneness or 2 1/4 to 2 3/4 hours or until meat thermometer registers 150 degrees F. for medium doneness.
Transfer roast to a cutting board. Cover with foil. Let stand for 15 minutes before carving. Temperature of the meat after standing should be 145 degrees F for medium-rare doneness or 160 degrees F for medium doneness. Slice and serve with Merlot Au Jus and/or Horseradish Cream. Makes 12 servings.
Merlot Au Jus:
Pan drippings from roast
1 1/2 cups beef broth
1/2 cup Merlot wine
2 teaspoons Wocestershire sauce
1 tablespoon water
1-2 teaspoons cornstarch
After removing roast from roasting pan, pour drippings into large glass measuring cup. Skim off fat; discard. Add beef broth, Merlot wine, Worcestershire sauce to drippings. Pour mixture back into pan. Heat and stir over medium heat until bubbly, scraping up crusty brown bits from bottom of the pan. If desired, for a thicker au jus, stir together water and cornstarch. Whisk into bubbling broth mixture. If desired, strain au jus before serving.
8-ounces sour cream
1/2 cup mayonnaise or salad dressing
1 tablespoon finely chopped green onion
2 teaspoons prepared horseradish
2 teaspoons Dijon-style mustard
2 teaspoons white balsamice or white wine vinegar
1/4 teaspoon kosher salt
In a small bowl combine sour cream, mayonnaise, green onion, horseradish, mustard, white balsamic vinegar, and kosher salt. Cover and chill until ready to serve. If desired, garnish with additional chopped green onions. Makes 1 3/4 cups.