Christmas Rib Roast
- Servings: 12
- Course: Main Dish
For an elegant holiday meal, try this combination of rib roast, onions, apricots, and mustard. The aluminum foil packet helps keep the fruit mixture from sticking to the pan while steaming the dried figs, apricots, and/or pears and mingling their flavors. Covering meat with foil after removing from the oven keeps the surface from cooling off too fast while it stands. The standing time helps it retain its juices so the meat will be juicy and wonderful.
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
- 1 6-pound beef rib roast
- 1 tablespoon anise seeds, lightly crushed
- 3 tablespoons olive oil
- 3 tablespoons Dijon-style mustard
- 3 cloves garlic, minced
- 3 cups dried figs, apricots, and/or pears
- 1/4 teaspoon ground black pepper
- 12 red boiling onions, peeled and halved
- 2 1/3 cups orange juice
- 3 fresh pears, cut into wedges
- 1 tablespoon all-purpose flour
- Aluminum foil
Preheat oven to 325F. Trim fat from beef. In bowl, combine anise, oil, 2 tablespoons mustard, garlic, 3/4 teaspoon salt, and 1/4 teaspoon ground black pepper; set aside 3 tablespoons oil mixture. Place beef on rack in a shallow roasting pan. Spread remaining oil mixture on top and sides. Roast for 1-1/3 to 2-1/4 hours for medium-rare (135F internal) or 2-1/4 to 2-3/4 hours for medium (150F).
Meanwhile, combine dried fruit, onions, 1/3 cup juice, and reserved oil mixture. Fold 18x36-inch aluminum foil in half to 18-inch square; place fruit mixture in center. Doublefold opposite aluminum foil edges, leaving room for steam. The last 1 hour of roasting time place aluminum foil packet beside roast. The last 30 minutes place pears in pan beside roast; stir once.
Transfer roast and pears to platter; cover with aluminum foil and let stand 15 minutes. Remove the aluminum foil packet from oven; set aside. Reserve 1 tablespoon fat in roasting pan; whisk flour into fat. Whisk 2 cups juice with 1 tablespoon mustard; add to pan. Place pan over two burners on medium-high heat. Whisk until thickened and bubbly, scraping up browned bits; whisk 1 to 2 minutes more. Strain; serve with beef, fruits, and onion. Garnish with rosemary. Serves 12.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
Back to top