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Janet McCracken's Rib Roast with Tapenade


Janet McCracken's Rib Roast with Tapenade Recipe

Ingredients:
  • 1 cup brine-cured pitted black olives (such as Kalamata)
  • 1 cup brine-cured pitted green olives (such as Picholine)
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons drained capers
  • 1 tablespoon chopped fresh rosemary
  • 3 garlic cloves, chopped
  • 1 anchovy fillet packed in oil, drained
  • 1 four-bone standing beef rib-eye roast (about 11 pounds), chine bone removed, fat trimmed to 1/4"-1/2" thick
  • 1 1/2 tablespoons kosher salt plus more
  • Freshly ground black pepper
  • 1 cup dry red wine (such as Merlot)
  • 2 cups reduced-sodium chicken or beef broth
  • 2 sprigs thyme
  • 2 tablespoons (1/4 stick) unsalted butter, room temperature, divided
  • 1 tablespoon all-purpose flour
Directions:
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Rank

99.7488863337


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