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Saucy trio trims classic prime rib

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(WXOW) - The Wisconsin Beef Council gives the gift of three seasonal sauces to beef-up the winter staple, prime rib.

From the Wisconsin Beef Council:

PISTACHIO-CRUSTED BEEF RIB ROAST WITH HOLIDAY WINE SAUCE

This show-stopper recipe will impress any guest lucky enough to sit at your table! The crunchy, salty crust pairs perfectly with the rich sauce made with mushrooms, shallots and red wine.

INGREDIENTS:
  • 1 beef Ribeye Roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)

Seasoning:

  • 1/2 cup unsalted shelled pistachios, finely chopped
  • 1/4 cup coarsely crushed coriander seeds
  • 2 tablespoons finely chopped fresh thyme
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon coarse grind black pepper

Holiday Wine Sauce:

  • 2 tablespoons extra virgin olive oil
  • 4 ounces cremini or button mushrooms, sliced
  • 1/4 cup finely chopped shallots
  • 1 cup beef broth, divided
  • 1 cup cabernet sauvignon
  • 1 tablespoon cornstarch
  • 1/8 teaspoon black pepper
  • 1 teaspoon fresh thyme
  • Salt
COOKING:
  1. Heat oven to 350°F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.Cook's Tip: To coarsely crush coriander seeds, place seeds in food-safe plastic bag; seal well. Crush seeds with rolling pin, using a back and forth rolling motion.
  2. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness.
  3. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
  4. Meanwhile prepare Holiday Wine Sauce. Heat olive oil in large nonstick skillet over medium heat until hot. Add mushrooms and shallots; cook and stir 6 to 9 minutes or until mushrooms are tender and browned. Remove from skillet; keep warm. Add 3/4 cup broth and wine to skillet; cook and stir over medium heat 12 to 16 minutes or until reduced to 1 cup. Combine remaining 1/4 cup broth and cornstarch in small bowl. Whisk cornstarch mixture and pepper into wine mixture; bring to a boil. Cook 1 minute or until sauce thickens, stirring occasionally. Remove from heat; add thyme and mushroom mixture. Season with salt, as desired.
  5. Carve roast into slices; season with salt, as desired. Serve with Holiday Wine Sauce.

PEPPERED RIB ROAST WITH ROASTED GARLIC SAUCE

Show your friends that you're an expert in the kitchen. Peppered Ribeye Roast served with a creamy roasted garlic sauce is nothing but delicious.

INGREDIENTS:
  • 1 beef Ribeye Roast boneless, small end (4 to 6 pounds)
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons coarse grind black pepper
  • 2 medium heads garlic
  • 2 teaspoons olive oil
  • 1 cup reduced-sodium beef broth
  • 2 tablespoons dry sherry
  • 1/2 cup half-and-half
  • 1/4 teaspoon salt
  • Chopped fresh parsley (optional)
COOKING:
  1. Preheat oven to 350°F. Combine 1 tablespoon parsley and pepper in small bowl. Press evenly onto all surfaces of beef roast.
  2. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Cut about 1/4 inch off top of each garlic head, exposing cloves. Remove outer papery skin, leaving head intact. Place in center of 12-inch square heavy-duty aluminum foil; drizzle each with 1 teaspoon oil. Bring two opposite sides of foil over garlic; seal with double fold. Fold in open ends to seal. Place alongside roast in pan. Roast beef in 350°F oven 1-3/4 to 2 hours for medium rare; 2 to 2-1/4 for medium doneness. Roast garlic 1-1/4 to 1-1/2 hours or until very soft and golden brown; set aside.
  3. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
  4. Meanwhile, squeeze garlic cloves from skins into small bowl; mash with back of spoon. Combine garlic, broth and sherry in medium saucepan; bring to boil. Cook 10 to 11 minutes or until reduced by half. Add half-and-half; reduce heat and bring to a gentle boil. Continue cooking 4 to 6 minutes or until sauce is reduced to 1 cup, stirring occasionally. Keep warm.
  5. Carve roast into slices; serve with sauce. Garnish with additional parsley, as desired.

BEEF RIB ROAST WITH CHOCOLATE-PORT SAUCE AND GOAT CHEESE POTATOES

The ultimate special occasion recipe! A classic bone-in Ribeye Roast gets an impressive finishing sauce and kicked up side dish.

INGREDIENTS:
  • 1 beef Ribeye Roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
  • Salt
  • Chopped fresh parsley (optional)
  • Goat cheese Mashed Potatoes (recipe follows)

Seasoning:

  • 3 tablespoons freshly grated orange peel
  • 2 tablespoons finely chopped fresh thyme
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon coarse grind black pepper

Chocolate-Port Sauce:

  • 3 tablespoons butter
  • 3/4 cup finely chopped shallots
  • 1-1/2 teaspoons finely chopped fresh thyme
  • 1-1/4 cups port wine
  • 1 can (14 to 14-1/2 ounces) beef broth
  • 3/4 cup whipping cream
  • 1 tablespoon soy sauce
  • 3/4 ounce bittersweet chocolate, finely chopped
  • Salt and ground black pepper
COOKING:
  1. Heat oven to 350°F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.
  2. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness.
  3. Meanwhile prepare Chocolate-Port Sauce. Melt butter in large nonstick skillet over medium heat. Add shallots and thyme; cook and stir 4 to 6 minutes or until shallots are lightly browned. Add port; cook 5 to 7 minutes or until reduced by one half, stirring occasionally. Add broth; bring to a boil. Reduce heat to medium; cook 15 to 17 minutes or until reduced by one half, stirring occasionally. Stir in cream and soy sauce; cook 3 to 5 minutes or until slightly thickened, stirring frequently. Remove from heat. Add chocolate; stir until melted. Season with salt and pepper, as desired. Keep warm.Cook's Tip: Sauce may be prepared up to 1 day ahead. Cover and refrigerate. Reheat gently before serving. Do not boil.
  4. About 45 minutes before serving, prepare Goat Cheese Mashed Potatoes.
  5. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)Cook's Tip: To prevent seasoning on roast from overbrowning, tent loosely with aluminum foil after roasting for 1 hour.
  6. Carve roast into slices; season with salt, as desired. Serve with sauce and mashed potatoes. Garnish with parsley, if desired.

    Goat Cheese Mashed Potatoes: Peel 3-1/2 pounds all-purpose potatoes and cut into 2-inch pieces. Place potatoes in stockpot and add enough water to cover potatoes; add salt as desired. Bring water to a boil. Reduce heat; cover and cook 25 to 30 minutes or until potatoes are tender. Drain well. Mash potatoes with 1-1/2 cups milk, 6 ounces softened goat cheese and 2 tablespoons butter in large bowl with electric mixer until smooth. Season with 1-1/2 teaspoons salt and pepper, as desired. Keep warm.

Dustin Luecke

Dustin Luecke anchors News 19 Daybreak weekday mornings.

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