Pat beef dry. Coarsely chop peppercorns, salt, and coriander seeds in a food processor or blender. Transfer to a bowl; stir in 1/4 cup olive oil and garlic. Rub mixture all over beef. Cover and refrigerate 1 to 4 hours.
Kickoff Christmas dinner with our Tri-Pepper Crusted Beef Rib Roast recipe as a main. It's easier to make than it looks.
Servings and Ingredients
|1 (8-to-9-lb.) Hy-Vee Choice Reserve Beef bone-in rib roast, Frenched and trimmed|
|⅓ c. whole tricolor peppercorns|
|3 tbsp. Hy-Vee kosher sea salt|
|2 tbsp. whole coriander seeds|
|¼ tsp. Gustare Vita olive oil|
|4 clove(s) garlic, minced|
|1 (14.5-oz.) can Hy-Vee beef broth|
|1 ¾ c. Cabernet Sauvignon red wine|
|2 sprig(s) fresh thyme|
|2 sprig(s) fresh rosemary|
|2 sprig(s) fresh Italian parsley|
|1 bay leaf|
|2 tbsp. Hy-Vee unsalted butter|
|1 tbsp. Hy-Vee all-purpose flour|
Things To Grab
- Food processor or blender
- Small bowl
- Roasting pan with rack
- Hy-Vee nonstick cooking spray
- Meat thermometer
- Medium saucepan
- Fine-mesh strainer
Let roast stand at room temperature 30 minutes before roasting. Preheat oven to 350 degrees. Lightly grease a roasting rack; place in large shallow roasting pan. Place roast, fat side up, on prepared rack. Roast, uncovered 2-3/4 to 3-1/4 hours, or until a thermometer reaches 130 degrees for medium-rare. Transfer roast to cutting board; loosely cover with foil and let stand for 15 minutes.
Discard fat from roasting pan, reserving 1/4 to 1/2 cup beef drippings. Add drippings to a medium saucepan. Stir in broth, wine, herb sprigs, and bay leaf. Gently boil mixture until reduced to 2 cups. Strain. Melt butter in a skillet. Whisk in flour until smooth. Gradually add broth mixture. Cook until thickened and bubbly. Serve with roast.
Amounts Per Serving
- Total Fat: 44g
- Cholesterol: 165mg
- Sodium: 1290mg
- Total Carbohydrates: 2g
- Protein: 36g