Slow-Roasted Beef Standing Rib Roast with Brown Ale Butter Sauce

Slow-Roasted Beef Standing Rib Roast with Brown Ale Butter Sauce
Photo by Romulo Yanes

Ingredients

  • 1 tsp. celery seeds
  • 2 tsp. cumin seeds
  • 1 tsp. caraway seeds
  • 2 tsp. coriander seeds
  • 1 Tbs. fennel seeds
  • 2 oz. (4 Tbs.) cold unsalted butter, cut into 4 pieces
  • 1 4-bone (9- to 10-lb.) beef standing rib roast, lightly trimmed of exterior fat and top ½ inch frenched, if desired
  • + 5 more ingredients
    • 2-¼ cups (18 oz.) brown ale, such as Newcastle
    • 3 Tbs. Dijon mustard
    • Kosher salt and coarsely ground black pepper
    • Flaky sea salt, for finishing
    • 2-¼ cups lower-salt beef broth

Mix the fennel, coriander, cumin, celery, and caraway seeds, 2 tsp. salt, and 1 tsp. pepper on a large cutting board; roll over them with a heavy rolling pin until lightly cracked. Roll the roast in the seeds to coat on all sides. Gather any remaining seeds and pat them onto the beef. Set the bee...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network