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Herb Crusted Standing Rib Roast with Cherry Port Sauce

Herb Crusted Standing Rib Roast with Cherry Port Sauce

CROWD PLEASER The Herb Crusted Standing Rib Roast with Cherry Port Sauce from Peace Meals calls for a delicious sauce that adds color and flavor. (Photo courtesy of the Junior League of Houston)

From Peace Meals


Rib Roast:
2 Tablespoons coarse salt
1 Tablespoon black peppercorns, cracked
3 cloves garlic
½ cup chopped shallots (about 2 large bulbs)
3 Tablespoons chopped fresh thyme
3 Tablespoons chopped fresh rosemary
½ cup olive oil
1 standing rib roast (about 8 pounds and 3 to 4 ribs), trimmed
Cherry Port Sauce:
½ cup frozen dark sweet cherries, thawed and halved
1 cup chicken broth
1 cup beef broth
½ cup port
1 sprig fresh thyme
1 teaspoon cornstarch
4 Tablespoons (½ stick) butter, cut into ½-inch pieces, room temperature
Coarse salt and freshly ground pepper

Recipe directions: 

This recipe requires advance preparation. Combine the salt, peppercorns, garlic, shallots, thyme and rosemary in a small food processor; pulse to form a paste. With the machine running, slowly add the olive oil. Coat the entire roast with the olive oil mixture. Cover and marinate the meat in the refrigerator for 4 to 6 hours. Preheat the oven to 450 F with the baking rack positioned in the center of the oven. Allow the meat to come to room temperature, at least 1 hour. Place the meat in a large roasting pan and cook for 20 minutes. Reduce heat to 350 F and continue cooking until the temperature in the center of the roast registers 127 F, about 2½ hours. Transfer the meat to a platter and cover loosely with foil. Allow the meat to rest for 25 to 30 minutes.

Place the cherries, broth, port and thyme in a heavy saucepan and bring to a boil. Reduce heat and simmer until the mixture is reduced to ½ cup, about 15 minutes. Combine the cornstarch and 2 teaspoons of water in a small bowl and mix until smooth; add to the sauce and bring to a simmer, whisking constantly. Whisk in the butter, one piece at a time, until the butter is incorporated into the sauce. Season with salt and pepper. Carve the roast and serve with the warm Cherry Port Sauce. Serves 6 to 8.

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