Janet McCracken's Rib Roast with Tapenade

Janet McCracken's Rib Roast with Tapenade
Photo by Christina Holmes


  • 2 tablespoons fresh thyme
  • 1 cup dry red wine
  • 2 cups reduced-sodium chicken
  • 1 tablespoon all-purpose flour
  • 1 cup brine-cured pitted black olives
  • 1 four-bone standing beef rib-eye roast (about 11 pounds), chine bone removed, fat trimmed to 1/4"-1/2" thick
  • 1 tablespoon fresh rosemary
  • + 9 more ingredients
    • 3 cloves garlic
    • Freshly ground black pepper
    • 2 tablespoons unsalted butter
    • 2 sprigs thyme
    • 1 ½ tablespoons kosher salt
    • 1 cup brine-cured pitted green olives
    • 1 anchovy fillet packed in oil
    • 2 tablespoons capers
    • ¼ cup extra-virgin olive oil

Pulse all ingredients in a food processor until a coarse purée forms. DO AHEAD: Tapenade can be made 1 week ahead. Place in a small bowl. Cover; chill. Line a rimmed baking sheet with plastic wrap, leaving a long overhang on both ends. Place roast on top. Season meat with salt and pepper, then ru...

View full recipe at Epicurious


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