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

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

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