Wednesday, October 12, 2011

Roasted Garlic and Bacon Brushed Standing Beef Rib Roast

I know I haven't posted much this past week, but for good brother was in town from Baton Rouge and so most of my cooking revolved around some of his favorites which you've seen on this site.  For his farewell dinner, however, I gussied up a standing beef rib roast.  Yum!

For the roasted garlic and bacon paste:
3 heads of garlic, top third cut off, drizzled with a Tbl of olive oil, wrapped loosely in foil and roasted at 350F for an hour.
1 tsp minced fresh rosemary leaves
1/3 cup bacon fat, melted
1/2 tsp salt
1/2 tsp black pepper
1 Tbl Dijon mustard
Squeeze the roasted garlic out of their skins and place them in a mini food processor with the rest of the ingredients.  Process until smooth and set aside.

For the roast and pan sauce:
5 pounds standing beef rib roast, cradled if possible, and at room temperature
10 fresh button or baby Bella mushrooms, thinly sliced
3 Tbl butter
3 strips bacon, cooked crisp and crumbled
1 cup thinly sliced shallots
2 cups beef broth
1  1/2 cups dry red wine
A couple of Tbl butter for finishing the pan sauce
The roasted garlic and bacon paste

In a 9 by 13 inch open roasting pan place the shallots, 1/2 cup beef broth and 1/2 cup of the wine and stir.  Place the roast over the mixture, bones facing down.
Brush the top and sides of the roast with the roasted garlic and bacon paste.
Place the roast, uncovered in a 450F preheated oven for 15 minutes.
Lower the oven temp to 350F and continue to roast for one hour.  At this point add 1/2 cup broth and 1/2 cup wine to the bottom of the pan.  Continue to roast until the internal temp reaches about 125F to 130F for medium rare.  Depending on your oven this could take another 15 to 30 minutes.
While the beef is roasting, saute the mushrooms in the 3 Tbl butter until nicely browned.
When the roast is done, place it on a cutting board, tented with foil and let it rest for 15 to 20 minutes before carving.
While the roast rests, place the roasting pan over 2 burners on your stove.  There should be nicely browned shallots sitting on the bottom.  Add the sauteed mushrooms, crumbled bacon and the remaining wine and broth and simmer, whisking as you go until the sauce has reduced a bit.  Whisk in the 2 Tbl butter for a super rich sauce and serve over the sliced beef.

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