Rib Roast With Garlic Thyme Sauce
Serves: 2
Iva Padberg
1 January 1970
Based on User reviews:
45
Spice
48
Sweetness
47
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tbsp
Vegetable Oil3 tbsps
Thyme Leaves (chopped fresh)1 cup
Shallot (minced)2 tbsps
Wine Vinegar (red-)1.5 cups
Red Wine (dry)1
Bay Leaf3 cups
Veal1.5 tbsps
Unsalted Butter (softened)Directions:
1
Preheat oven to 475 degrees F
2
Put roast, rib side down, in center of a 13 by 9-inch flameproof roasting pan and rub all over with 1/2 tablespoon oil
3
Cut about 1/2-inch from tops of garlic heads to expose cloves and discard tops
4
Rub beef all over with cut sides of garlic and sprinkle with 2 tablespoons thyme, pressing to adhere
5
Season beef generously with salt and pepper
6
Put garlic heads on a double layer of foil and drizzle with remaining 1/2 tablespoon oil
7
Wrap garlic tightly in foil
8
Roast beef in middle of oven 30 minutes
9
Remove beef from oven and with a bulb baster, skim all but about 1/2 cup fat from pan
10
Baste beef with fat remaining in pan
11
Reduce temperature to 375 degrees F
12
Add garlic to oven
13
Roast the beef, with garlic, for 1 1/4 to 1 1/2 hours more, or until a meat thermometer inserted into center of meat registers 115 degrees
14
Transfer garlic in foil to a rack and transfer beef to a platter, reserving pan juices
15
Let beef stand 25 minutes
16
(Meat will continue to cook reaching about 130 degrees for medium-rare
17
) While beef is standing, remove all but about 2 tablespoons fat from pan
18
Add shallot to pan and on top of stove cook over moderate heat, stirring, 2 minutes
19
Unwrap garlic
20
Protecting your hand with a double paper towel, squeeze roasted garlic into shallot mixture and discard skins
21
Add vinegar, wine, bay leaf, and remaining tablespoon thyme and boil mixture, scraping up browned bits and mashing garlic with a wooden spatula against bottom of pan, until reduced to about 1/2 cup, about 5 minutes
22
If using demi-glace, stir into garlic mixture and boil sauce until reduced to about 2 cups, about 5 minutes
23
Whisk in butter
24
If using beef broth, in a small bowl mash together butter and flour to make a beurre manie
25
Stir beef broth into garlic mixture and boil sauce until reduced to about 2 cups
26
Whisk beurre manie into broth mixture and cook over moderate heat, whisking, until sauce is smooth and slightly thickened, about 3 minutes
27
Pour sauce through a fine sieve into a bowl, pressing hard on solids
28
Season with salt and pepper
29
Cut rib roast into slices and serve with sauce