Standing Rib Roast, Spinach-Porcini Stuffing, Irish Whiskey Gravy, and Horseradish Cream
- 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
- 1 4-bone standing rib-eye roast (about 9 1/2 to 10 pounds), chine bone removed, fat trimmed to 1/2 inch thick
- Spinach-Porcini Stuffing
- 6 garlic cloves, finely chopped
- 3 tablespoons olive oil
- 3 tablespoons plus 2 teaspoons finely chopped fresh rosemary
- 1 1/2 tablespoons coarse kosher salt
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon fennel seeds, crushed
- 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
- Horseradish Cream
- Produce
- Rosemary, fresh (3 2/3 tablespoons)
- Shallots (1/2 cup)
- Meat
- Bone standing rib-eye roast (about 9 1/2 to 10 pounds) (4)
- Canned Goods
- Chicken broth, low-salt (5 cups)
- Spinach-porcini stuffing (1)
- Condiments
- Dijon mustard (2 tablespoons)
- Cooking & Baking
- Black pepper, coarsely ground (1 tablespoon)
- Fennel seeds (1 tablespoon)
- Garlic clove (8)
- Kosher salt, coarse (1 1/2 tablespoons)
- Olive oil (4 tablespoon)
- Peppercorns, black (2 tablespoons)
- Dairy
- Heavy whipping cream (1 cup)
- Horseradish cream (1)
- Beer, Wine & Liquor
- Irish (1 cup)
- Red wine, dry (1 750-ml bottle)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published December 1, 2008 (4 years ago).
6 people saved this recipe.
