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

  • 2-¼ cups (18 oz.) brown ale, such as Newcastle
  • 2 tsp. cumin seeds
  • 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
  • 1 tsp. caraway seeds
  • 2-¼ cups lower-salt beef broth
  • 2 tsp. coriander seeds
  • + 5 more ingredients
    • 3 Tbs. Dijon mustard
    • Flaky sea salt, for finishing
    • 2 oz. (4 Tbs.) cold unsalted butter, cut into 4 pieces
    • 1 tsp. celery seeds
    • 1 Tbs. fennel 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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