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

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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