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

  • Flaky sea salt, for finishing
  • 2-¼ cups (18 oz.) brown ale, such as Newcastle
  • 2 tsp. cumin seeds
  • 2 oz. (4 Tbs.) cold unsalted butter, cut into 4 pieces
  • 3 Tbs. Dijon mustard
  • Kosher salt and coarsely ground black pepper
  • 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
    • 1 tsp. caraway seeds
    • 1 tsp. celery seeds
    • 2 tsp. coriander seeds
    • 1 Tbs. fennel seeds
    • 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

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