Pistachio-Crusted Beef Rib Roast with Holiday Wine Sauce

This show-stopper impresses with a crunchy, salty crust that pairs perfectly with a rich sauce made with mushrooms, shallots and red wine.

Is there any carnivore who doesn’t just drool over the rib of beef? We would venture to say “Nay Sir!” The rib provides the perfect balance of full bodied flavor that you get off the round, unctous fat like off the chuck, and tenderness from the loin- yes, the rib has it all!

Beef:

• Item #1215
  IBP Bone-In Export Beef Ribeye / NR

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 leaves
• Salt

Instructions:

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