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Pistachio-Crusted Beef Rib Roast with Holiday Wine Sauce

This show-stopper recipe will impress any guest lucky enough to sit at your table! The crunchy, salty crust pairs perfectly with the rich sauce made with mushrooms, shallots and red wine.

  • 3 hrs
    30 min
  • 10
    SERVINGS
  • 470
    Cal
  • 50 g
    Protein

Ingredients:

  • 1 beef Ribeye Roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
Seasoning:
  • 1/2 cup unsalted shelled pistachios, finely chopped
  • 1/4 cup coarsely crushed coriander seeds
  • 2 tablespoons finely chopped fresh thyme
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon coarse grind black pepper
Holiday Wine Sauce:
  • 2 tablespoons extra virgin olive oil
  • 4 ounces cremini or button mushrooms, sliced
  • 1/4 cup finely chopped shallots
  • 1 cup beef broth, divided
  • 1 cup cabernet sauvignon
  • 1 tablespoon cornstarch
  • 1/8 teaspoon black pepper
  • 1 teaspoon fresh thyme
  • Salt

Cooking:

  1. Heat oven to 350°F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.

    Cook's Tip: To coarsely crush coriander seeds, place seeds in food-safe plastic bag; seal well. Crush seeds with rolling pin, using a back and forth rolling motion.

  2. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness.

  3. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)

  4. Meanwhile prepare Holiday Wine Sauce. Heat olive oil in large nonstick skillet over medium heat until hot. Add mushrooms and shallots; cook and stir 6 to 9 minutes or until mushrooms are tender and browned. Remove from skillet; keep warm. Add 3/4 cup broth and wine to skillet; cook and stir over medium heat 12 to 16 minutes or until reduced to 1 cup. Combine remaining 1/4 cup broth and cornstarch in small bowl. Whisk cornstarch mixture and pepper into wine mixture; bring to a boil. Cook 1 minute or until sauce thickens, stirring occasionally. Remove from heat; add thyme and mushroom mixture. Season with salt, as desired.

  5. Carve roast into slices; season with salt, as desired. Serve with Holiday Wine Sauce.

471 CALORIES

0 % *

6g SAT FAT

0 % DV **

50g PROTEIN

0 % DV

3.7 mg IRON

0 % DV

9 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, (1/8 of recipe): 471 Calories; 216 Calories from fat; 24g Total Fat (6 g Saturated Fat; 12 g Monounsaturated Fat;) 113 mg Cholesterol; 213 mg Sodium; 7 g Total Carbohydrate; 2.6 g Dietary Fiber; 50 g Protein; 3.7 mg Iron; 13.9 mg NE Niacin; 1.1 mg Vitamin B6; 2.7 mcg Vitamin B12; 9 mg Zinc; 57 mcg Selenium.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.

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