Fall is here, which means it’s officially cabernet season! We’re so excited to begin enjoying the 2014 vintage of our Oakville Cabernet, and this recipe for rosemary and pepper infused roast beef makes for a delightful pairing. Cheers and enjoy!
1/8 cup coarsely chopped fresh rosemary
1 1/2 tbsp coarsely ground black pepper
2 tbsp olive oil
One 3 rib beef rib roast (6 – 7 pounds), with 1/2 inch fat cap
1 1/2 tbsp unsalted butter
1 medium shallot, finely choped
2 large garlic cloves, sliced
1/4 cup dry red wine, preferably cabernet sauvignon
1 quart beef stock or broth
1/8 cup sherry vinegar
4 thyme sprigs
1/2 oz dried porcini, ground to a powder in a spice grinder or blender
In a small bowl, combine the rosemary with the black pepper and the olive oil and rub all over the roast. Cover and refrigerate for at least 2 hours.
Put a large roasting pan in the middle of the oven and preheat to 375. Let the roast stand at room temperature for 30 minutes.
Season the roast with salt and place in the hot roasting pan, fat side down. Roast for 30 minutes. Turn the roast over and cook at 350 degrees for about 90 minutes to 2 hours, rotating the pan 2 or 3 times. The roast is done when an instant-read thermometer inserted in the thickest part of the meat registers 130 degrees for medium-rare. Transfer the roast to a carving board to rest for at least 20 minutes.
Meanwhile, in a saucepan, melt the butter. Add the shallot and garlic and cook over moderate heat until lightly browned, 5 minutes. Add the wine and boil for 2 minutes. Add the stock, vinegar and thyme and bring to a boil. Simmer over moderate heat until reduced to 2 1/2 cups, about 20 minutes. Strain the sauce (if preferred) and return it to the saucepan. Whisk in the porcini powder and simmer for 1 minute. Cover, remove from the heat and let stand for 5 minutes. Season with salt and pepper. Carve the roast and serve with the porcini sauce.
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