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New Year's: Standing Rib Roast with Black Currant Port Glaze

Source of Recipe


Saveur, Issue 172



List of Ingredients



• 4 Tbsp unsalted butter
  
• 1 large shallot, minced
  
• 2 cups ruby port
  
• 1 cup black currant preserves
  
• 2 Tbsp red wine vinegar
  
• Kosher salt and coarsely ground black pepper, to taste
  
• One 8-pound bone-in beef rib roast, fat cap trimmed and discarded
  
• 8 cloves garlic, peeled and halved
  
• 3 Tbsp canola oil
  






Instructions



1. Melt butter in a 1-quart saucepan over medium-high heat. Cook shallot until soft, 4 to 6 minutes. Add port and bring to a simmer; cook, stirring occasionally, until reduced by a third, 6 to 8 minutes. Stir in preserves, vinegar, salt, and pepper and cook 3 minutes more; set glaze aside.
   
   
2. Heat oven to 350°F. Allow roast to come to room temperature. Pat roast completely dry using paper towels. Using a paring knife, make 16 shallow incisions, about ½-inch deep, all over the roast; insert garlic halves. Season roast generously with salt and pepper.
   
   
3. Heat a 12-inch cast-iron skillet over high. Add oil and cook roast, turning as needed, until browned all over, 10 to 12 minutes; set bone-side down in skillet. Roast, basting often with reserved glaze, until an instant-read thermometer inserted into the thickest part of the roast reads 100°F, 1 to 1½ hours for rare. Let roast rest 10 minutes before carving.
   
   Serve remaining glaze on the side.
   
   Serves 6 to 8