This can be done in the barbecue if you wish, but it is so easy to prepare and even lovelier to present to company.
- 1 – 7 lb. 3 bone rib roast
- 1 tbsp. vegetable oil
- 1/2 cup melted butter
- 4 shallots, sliced
- 6 cloves garlic, halved
- 1 tbsp. olive oil
- 1/2 cup Chardonnay wine (this is true)
- 2 cups beef broth
- 1 1/2 tbsp. grainy mustard
- 1 tsp. creamy horseradish
- 2 tbsp. cold unsalted butter
- 1/4 cup heavy whipping cream
Position the rack (if using oven) to low in oven and preheat to 350 degrees. Rub the roast with garlic and oil. Set aside. Sprinkle lightly with salt.
In a skillet brown the roast on all sides. Spoon the melted butter all over the roast.
Place roast, fat side up on a rack in a shallow roasting pan. Roast uncovered 2 1/4 hours (medium rare) and 2 1/2 hours for medium. Keep spooning the butter over the roast.
In a large skillet, cook the shallots and garlic in hot olive oil for about 7 minutes. Remove from the heat and carefully add the wine. Return to heat and simmer for 5 minutes until reduced by half. Add the beef broth and again, cook for 8 minutes until reduced to about 1 1/2 cups.
Transfer the roast to cutting board and tent with foil. While this is ‘standing’, prepare the sauce by draining the fat from the roasting pan. Add the cream to the broth mixture and simmer in the skillet.
Strain sauce through a sieve into a small saucepan and simmer for 2 minutes. Add the mustard, horseradish and cream. Whisk in the butter, 1 tbsp. at a time.
What can I say? Serve with garlic mashed potatoes (recipe on this site), some yellow and red beets, green salad, warm rolls and, of course, a beautiful Merlot.
Perfect dinner for a wonderful time with friends and family.
Damn, you did it again.