Author Notes
My brother was in town this past week after an almost three year stay in Baton Rouge...we visited, went to a blues show, had family over and ate many of his favorite foods. Last night I made his all time favorite beef roast, a standing rib, and gussied it up with roasted garlic and bacon and added shallots and mushrooms to the pan sauce. Now Tommy (that's my brother) has always been appreciative of my cooking because he doesn't do a lot of his own...but this roast made his day! —inpatskitchen
Ingredients
- For the roasted garlic and bacon paste
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3
heads of garlic, top third cut off, drizzled with a tablespoon of olive oil, wrapped loosely in foil and roasted at 350F for an hour
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1 teaspoon
minced fresh rosemary leaves
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1/4 cup
bacon fat, melted
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1/2 teaspoon
salt
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1/2 teaspoon
black pepper
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1 tablespoon
Dijon mustard
- For the roast and pan sauce
-
5 pounds
standing beef rib roast, cradled if possible and at room temperature
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10 ounces
fresh button or Baby bella mushrooms, thinly sliced
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2 tablespoons
butter
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3
strips bacon, cooked crisp and crumbled
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1 cup
thinly sliced shallots
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2 cups beef broth
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1 1/2 cups dry red wine (I used Pinot Noir)
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The roasted garlic and bacon paste
Directions
- For the roasted garlic and bacon paste
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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
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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 room temperature roast over the mixture, bones facing down.
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Brush the top and all sides of the roast with the roasted garlic and bacon paste.
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Place the roast, uncovered, in a 450F preheated oven for 15 minutes.
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Lower the oven temp to 350F and continue to roast for 1 hour. At this point, add 1/2 cup broth and 1/2 cup wine to the bottom of the roasting 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.
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While the beef is roasting, saute the mushrooms in the 2 tablespoons of butter until nicely browned.
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When the roast is done, place it on a cutting board, tented with aluminum foil and let rest for 15 to 20 minutes before carving.
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While the roast rests, place the roasting pan over two 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 beef broth and simmer, whisking as you go until the sauce has reduced a bit. Serve over slices of the beef.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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