Janet McCracken's Rib Roast with Tapenade Recipe

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Janet McCracken's Rib Roast with Tapenade
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Ingredients
16
Count
Nutrition
409
Calories
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Ingredients:

Directions:

  1. For tapenade: Pulse all ingredients in a food processor until a coarse purée forms. DO AHEAD: Tapenade can be made 1 week ahead. Place in a small bowl. Cover; chill.
  2. For roast and sauce: Line a rimmed baking sheet with plastic wrap, leaving a long overhang on both ends. Place roast on top. Season meat with salt and pepper, then rub tapenade all over roast. (If fat cap is thicker than 1/4 , cut in between fat and meat, starting on side of fat farthest from bones and continuing to within about 1 of bones; your butcher can do this for you. Peel back layer of fat, leaving attached; season meat and spread some of tapenade under fat. This will help seasoning penetrate the meat. Lay fat back over meat.)
  3. Tie 2 pieces of kitchen twine crosswise and 2 pieces lengthwise around roast to secure. Wrap tightly with excess plastic wrap and chill overnight. Let roast stand at room temperature for 1 hour before cooking.
  4. Preheat oven to 425°F. Unwrap roast; set on a rack inside a deep roasting pan. Pour 2 cups water into bottom of pan. Roast meat until deep brown, about 40 minutes. Reduce heat to 325°F and continue to roast until an instant-read thermometer inserted into the thickest part of meat registers 120°F for medium-rare (temperature will climb to 125°F after removed from oven), about 1 1/2 hours longer. Transfer rack with roast to a cutting board; let rest for at least 30 minutes.
  5. Meanwhile, pour off fat from roasting pan; discard fat. Add wine to pan, set over medium heat, and cook, stirring to dissolve any browned bits from bottom of pan. Transfer liquid to a medium skillet and bring to a boil over medium-high heat. Reduce heat and simmer until wine is reduced to 1/4 cup, 7-8 minutes. Add broth and thyme sprigs; cook until reduced to 3/4 cup, about 15 minutes.
  6. Stir 1 tablespoon butter and flour in a small bowl until well blended. Whisk half of butter mixture into pan sauce. Return to a simmer and season to taste with salt and pepper. Sauce should be thick enough to coat a spoon but still runny. Whisk in remaining butter mixture to thicken more, if desired. Whisk in remaining 1 tablespoon butter.
  7. Carve roast. Serve sauce alongside.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 409.44 Kcal (1714 kJ)
Calories from fat 372.03 Kcal
% Daily Value*
Total Fat 41.34g 64%
Cholesterol 61.16mg 20%
Sodium 963.18mg 40%
Potassium 109.37mg 2%
Total Carbs 6.73g 2%
Sugars 0.31g 1%
Dietary Fiber 3.19g 13%
Protein 1.87g 4%
Vitamin C 1.4mg 2%
Vitamin A 0.3mg 9%
Iron 0.2mg 1%
Calcium 21.2mg 2%
Amount Per 100 g
Calories 215.01 Kcal (900 kJ)
Calories from fat 195.36 Kcal
% Daily Value*
Total Fat 21.71g 64%
Cholesterol 32.12mg 20%
Sodium 505.8mg 40%
Potassium 57.44mg 2%
Total Carbs 3.53g 2%
Sugars 0.16g 1%
Dietary Fiber 1.67g 13%
Protein 0.98g 4%
Vitamin C 0.8mg 2%
Vitamin A 0.1mg 9%
Iron 0.1mg 1%
Calcium 11.2mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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