Your patronage of our
affiliate partners supports this web site.
We thank you! In other words, please shop at LBC
Buy at AllPosters.com
La Belle Cuisine
Spice-Crusted Rib-Eye Roast
with Garlic Jus
Food & Wine 1997
Food & Wine Books, Editor in Chief: Judith Hill,
American Express Publishing Corp.
Food & Wine - One Year Subscription
“This beautifully marbled cut of beef is perfect for showing off the best
wines. A crust of ground spices and roasted garlic whisked into the pan
juices just before serving give this simple dish added depth of flavor.”
1 teaspoon unsalted butter
1 large head of garlic, top third cut off
One 7-pound tied boneless rib-eye roast,
at room temperature,
bones reserved (total
weight with bones about 8 3/4 pounds)
4 1/2 cups water
1 tablespoon whole black peppercorns
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon anise seeds
Freshly ground pepper
1. Preheat the oven to 350 degrees F. Spread the butter over
the cut side
of the garlic and wrap it loosely in aluminum foil, crimping
to seal. Roast for about 45 minutes, or until very soft. Squeeze
garlic cloves from the skin and strain into a small bowl. Cover
2. Increase the oven temperature to 400 degrees F. Put the
bones in a roasting pan and roast for 30 minutes, or until
(Leave the oven on.) Transfer the rib bones to a medium saucepan.
Cover the bones with 4 cups of the water and add 1/2 teaspoon of
partially and simmer over low heat until liquid is reduced
to 1 cup,
about 1 1/2 hours. Strain the stock into a bowl.
3. Meanwhile, in a spice grinder or a mortar, grind the
coriander, cumin and anise seeds to a coarse powder. Rub the
mixture all over the roast and season it with salt. Set the meat on a
rack in a roasting pan and roast in the center of the oven 15 minutes.
Reduce temperature to 325 degrees F. and roast for about 2 hours
or until an instant-read thermometer inserted in the center of
registers 120 degrees F. for medium rare. Transfer the roast
to a carving
board. Cover loosely with aluminum foil; let rest for
10 to 15 minutes
4. Pour the juices from the roasting pan into a glass measure
fat. Set the roasting pan over two burners on moderately
When the pan starts to sizzle, add the remaining 1/2 cup of water
simmer, scraping the bottom of the pan to loosen any browned bits.
Stir in the reserved stock and simmer over low heat for a few minutes.
jus into a small saucepan and add the reserved pan juices
from the glass
measure; keep the jus warm over very low heat.
5. Using a large, sharp knife, carve the roast into
add any meat juices to the jus. Whisk in 1 tablespoon
of the roasted
garlic purée. Season the jus with salt and pepper and serve
Make Ahead: The garlic purée can be refrigerated for up to three days.
Wine: A supple red: Turley’s 1994 Pahlmeyer Red Table Wine;
Léoville Las Cases Bordeaux from France or Corison Cabernet
Sauvignon from California
Featured Archive Recipes:
Roast Tenderloin of Beef with
Mushroom, Onion and Wine Sauce
Pan-Roasted Fillet of Beef with Potato
and Blue-Cheese Ravioli
Roasted Veal with Caramelized Apple Sauce
Index - Beef Recipe Archives
Daily Recipe Index
Recipe Archives Index