Standing Rib Roast With Irish Whiskey Gravy Recipe

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Standing Rib Roast with Irish Whiskey Gravy

Lynn Dine

By
@diner524

A recipe found on the Bon Appetit website, by Bruce Aidells, while searching for Irish recipes. Posting for inclusion in our Culinary Quest.


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Rating:

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Serves:

10

Method:

Roast

Ingredients

GRAVY BASE

1 tablespoon olive oil
1/2 cup finely chopped shallots (3 large)
2 garlic cloves, minced
1/2 cup irish whiskey
1 750-ml bottle dry red wine
4 cups low-salt chicken broth
1 cup heavy whipping cream
2 tablespoons dijon mustard

RIB ROAST

1 4-bone standing rib-eye roast (about 9 1/2 to 10 pounds), chine bone removed, fat trimmed to 1/2 inch thick
6 garlic cloves, finely chopped
3 tablespoons olive oil
3 tablespoons plus 2 teaspoons finely chopped fresh rosemary (i don't like rosemary and leave it out)
1 1/2 tablespoons coarse kosher salt
1 tablespoon coarsely ground black pepper
1 tablespoon fennel seeds, crushed

GRAVY

2 tablespoons black peppercorns, coarsely cracked in mortar with pestle or in resealable plastic bag with mallet
1 cup low-salt chicken broth
1/2 cup irish whiskey

Directions Step-By-Step

1
Gravy Base
Heat oil in large saucepan over medium heat. Add shallots and sauté until soft, about 3 minutes. Add garlic; stir 1 minute. Add 1/2 cup whiskey to saucepan. Using long match or lighter and standing back, carefully ignite mixture to burn off alcohol. When flame dies, add red wine and boil until mixture is reduced to 1 cup, about 16 minutes. Add 4 cups chicken broth and boil until mixture is reduced to 3 cups, about 15 minutes. Whisk cream and mustard in small bowl; add to saucepan and boil until sauce coats spoon and is reduced to 2 1/2 cups, about 13 minutes. DO AHEAD Can be made 1 day ahead. Transfer to small bowl. Cover and chill.
2
Combine garlic, oil, 3 tablespoons rosemary, 1 1/2 tablespoons coarse salt, 1 tablespoon ground black pepper, and crushed fennel seeds in small bowl. Rub garlic-rosemary mixture all over roast. Place rib roast, bones standing straight up, on rack in prepared roasting pan. Roast 20 minutes. Reduce oven temperature to 350°F. Roast 1 1/2 hours. Begin to check internal temperature of meat by inserting instant-read thermometer into center of meat (not stuffing), straight down from top of roast; continue roasting until desired temperature is reached, about 125°F for rare and about 130°F for medium-rare, about 30 to 40 minutes longer. Transfer roast to platter; let rest at least 20 minutes and up to 45 minutes before carving. Reserve juices in roasting pan. Spoon off fat from top of juices; reserve for Yorkshire puddings, if desired, or discard if not using.
3
To Finish
Meanwhile, finish preparing gravy. Stir cracked peppercorns in small skillet over medium heat until fragrant, about 3 minutes. Place roasting pan with juices over 2 burners. Bring to boil; add 1 cup broth and 1/2 cup whiskey. Boil 2 minutes, scraping up browned bits in pan with wooden spoon.
Strain pan juices into large saucepan; add gravy base. Boil until sauce coats spoon, about 4 minutes. Add toasted cracked peppercorns and remaining 2 teaspoons rosemary; simmer 1 minute. Season gravy to taste with salt.
Present roast at table, then transfer roast to cutting board and cut into 1/4- to 1/2-inch-thick slices. Arrange meat slices on platter. Serve with gravy and horseradish cream alongside.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Irish