Name: The Ultimate Rib Roast
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Ingredients: 1 3-bone Grow and Behold Foods rib roast, about 5 pounds, thawed and at room temperature; Kosher salt; Freshly cracked black pepper; Extra virgin olive oil; Extra virgin olive oil; 2 shallots (coarsely chopped); 2 medium carrots (coarsely chopped (optional)); 1 whole head garlic (cut in half to expose the cloves); 1 roasted red pepper (jarred peppers work here (optional)); 2 tablespoons balsamic vinegar; 1 bottle dry red wine (cabernet sauvignon, pinot noir, merlot); 3 cups chicken broth; Kosher salt; Freshly cracked black pepper

The Ultimate Rib Roast

A tender and gorgeous cut of meat that is worthy of a holiday or any celebration. The trick is using a high quality meat, like the one from Grow & Behold Foods.

Red wine sauce is the perfect accompaniment to rib roast, steaks, chops, and chicken. Make a double batch and freeze leftovers for up to 2 months. Add the sauce to your slow cooker meat dishes such as boeuf bourguignon (Beef Burgundy).

The Ultimate Rib Roast

Prep Time 15

Cook Time 1 15

Total Time 1 30

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Servings

Ingredients

1 3-bone Grow and Behold Foods rib roast, about 5 pounds, thawed and at room temperature
Kosher salt
Freshly cracked black pepper
Extra virgin olive oil
Extra virgin olive oil
2 shallots coarsely chopped
2 medium carrots coarsely chopped (optional)
1 whole head garlic cut in half to expose the cloves
1 roasted red pepper jarred peppers work here (optional)
2 tablespoons balsamic vinegar
1 bottle dry red wine cabernet sauvignon, pinot noir, merlot
3 cups chicken broth
Kosher salt
Freshly cracked black pepper

Instructions

Preheat oven to 350°F.
Pat dry roast. Season with salt and pepper.
Heat heavy duty pan over medium-high heat. When the pan is hot, lightly coat the bottom with evoo. Brown roast on all sides until dark brown.
Transfer roast to preheated oven and cook at 350°F for 75 minutes or until a thermometer inserted reads 130°F. (medium rare). Transfer roast to cutting board and loosely cover with foil. Allow to rest for 10 minutes before removing the netting and slicing.
Heat a saucepan, very lightly coated with evoo, over medium heat. Sweat shallots, carrots, garlic, and red pepper until shallots are translucent (about 5 minutes).
Add balsamic and stir to coat vegetables. Add wine and simmer until wine has reduced by two-thirds.
Strain out vegetables and discard. Add wine back to the pan with broth and reduce by half . Adjust seasoning with salt and pepper.
Serve red wine sauce with roast.
Chef’s tip: Add fresh herbs such as thyme and rosemary for an herbaceous flavor. Toast whole black peppercorns in a dry pan until they crack and pop and add to the wine sauce for a steakhouse touch.
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