Janet Mccracken's Rib Roast With Tapenade
Serves: 6
Felicia King
1 January 1970
Based on User reviews:
42
Spice
49
Sweetness
37
Sourness
52
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil2 sprigs
Thyme2 tbsps
Capers (drained)1 tbsp
Rosemary (chopped fresh)1.5 tbsps
Kosher Salt (plus more)2 cups
Chicken (reduced-sodium)1 tbsp
All-Purpose FlourDirections:
1
For tapenade: Pulse all ingredients in a food processor until a coarse purée forms
2
DO AHEAD: Tapenade can be made 1 week ahead
3
Place in a small bowl
4
Cover; chill
5
Pulse all ingredients in a food processor until a coarse purée forms
6
DO AHEAD: Tapenade can be made 1 week ahead
7
Place in a small bowl
8
Cover; chill
9
For roast and sauce: Line a rimmed baking sheet with plastic wrap, leaving a long overhang on both ends
10
Place roast on top
11
Season meat with salt and pepper, then rub tapenade all over roast
12
(If fat cap is thicker than 1/4", cut in between fat and meat, starting on side of fat farthest from bones and continuing to within about 1" of bones; your butcher can do this for you
13
Peel back layer of fat, leaving attached; season meat and spread some of tapenade under fat
14
This will help seasoning penetrate the meat
15
Lay fat back over meat
16
) Tie 2 pieces of kitchen twine crosswise and 2 pieces lengthwise around roast to secure
17
Wrap tightly with excess plastic wrap and chill overnight
18
Let roast stand at room temperature for 1 hour before cooking
19
Preheat oven to 425°F
20
Unwrap roast; set on a rack inside a deep roasting pan
21
Pour 2 cups water into bottom of pan
22
Roast meat until deep brown, about 40 minutes
23
Reduce heat to 325°F and continue to roast until an instant-read thermometer inserted into the thickest part of meat registers 120°F for medium-rare (temperature will climb to 125°F after removed from oven), about 1 1/2 hours longer
24
Transfer rack with roast to a cutting board; let rest for at least 30 minutes
25
Meanwhile, pour off fat from roasting pan; discard fat
26
Add wine to pan, set over medium heat, and cook, stirring to dissolve any browned bits from bottom of pan
27
Transfer liquid to a medium skillet and bring to a boil over medium-high heat
28
Reduce heat and simmer until wine is reduced to 1/4 cup, 7-8 minutes
29
Add broth and thyme sprigs; cook until reduced to 3/4 cup, about 15 minutes
30
Stir 1 tablespoon butter and flour in a small bowl until well blended
31
Whisk half of butter mixture into pan sauce
32
Return to a simmer and season to taste with salt and pepper
33
Sauce should be thick enough to coat a spoon but still runny
34
Whisk in remaining butter mixture to thicken more, if desired
35
Whisk in remaining 1 tablespoon butter
36
Carve roast
37
Serve sauce alongside
38
Line a rimmed baking sheet with plastic wrap, leaving a long overhang on both ends
39
Place roast on top
40
Season meat with salt and pepper, then rub tapenade all over roast
41
(If fat cap is thicker than 1/4", cut in between fat and meat, starting on side of fat farthest from bones and continuing to within about 1" of bones; your butcher can do this for you
42
Peel back layer of fat, leaving attached; season meat and spread some of tapenade under fat
43
This will help seasoning penetrate the meat
44
Lay fat back over meat
45
) Tie 2 pieces of kitchen twine crosswise and 2 pieces lengthwise around roast to secure
46
Wrap tightly with excess plastic wrap and chill overnight
47
Let roast stand at room temperature for 1 hour before cooking
48
Preheat oven to 425°F
49
Unwrap roast; set on a rack inside a deep roasting pan
50
Pour 2 cups water into bottom of pan
51
Roast meat until deep brown, about 40 minutes
52
Reduce heat to 325°F and continue to roast until an instant-read thermometer inserted into the thickest part of meat registers 120°F for medium-rare (temperature will climb to 125°F after removed from oven), about 1 1/2 hours longer
53
Transfer rack with roast to a cutting board; let rest for at least 30 minutes
54
Meanwhile, pour off fat from roasting pan; discard fat
55
Add wine to pan, set over medium heat, and cook, stirring to dissolve any browned bits from bottom of pan
56
Transfer liquid to a medium skillet and bring to a boil over medium-high heat
57
Reduce heat and simmer until wine is reduced to 1/4 cup, 7-8 minutes
58
Add broth and thyme sprigs; cook until reduced to 3/4 cup, about 15 minutes
59
Stir 1 tablespoon butter and flour in a small bowl until well blended
60
Whisk half of butter mixture into pan sauce
61
Return to a simmer and season to taste with salt and pepper
62
Sauce should be thick enough to coat a spoon but still runny
63
Whisk in remaining butter mixture to thicken more, if desired
64
Whisk in remaining 1 tablespoon butter
65
Carve roast
66
Serve sauce alongside