Black Tie Beef Roast with Chocolate-Port Sauce and Goat Cheese Mashed Potatoes Special Entertaining

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Servings
   Serves 8-10

Prep Time
   10 minutes

Cook Time
   2 1/2 to 3 hours

Cooking Method
   Roasting

Beef Type
   Rib

Ingredients

• 1 beef rib roast (2 to 4 ribs), small end, chine (back) bone removed (6-8 lbs.)
• salt
• chopped fresh parsely (optional)

Seasoning

• 3 Tbsp. freshly grated orange peel
• 2 Tbsp. finely chopped fresh thyme
• 1 Tbsp. finely chopped garlic
• 1 Tbsp. coarse grind black pepper

Chocolate-Port Sauce

• 3 Tbsp. butter
• 3/4 cup finely chopped shallots
• 1 1/2 tsp. finely chopped fresh thyme
• 1 1/4 cups port wine
• 1 can (14 to 14-1/2 oz.) ready-to-serve beef broth
• 3/4 cup whipping cream
• 1 Tbsp. soy sauce
• 3/4 oz. bittersweet chocolate, finely chopped
• salt and ground black pepper

Instructions

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

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; 2-3/4 to 3 hours for medium doneness.

Meanwhile prepare Chocolate-Port Sauce. Melt butter in large nonstick skillet over medium heat. Add shallots and thyme; cook and stir 4 to 6 minutes or until shallots are lightly browned. Add port; cook 5 to 7 minutes or until reduced by one half, stirring occasionally. Add broth; bring to a boil. Reduce heat to medium; cook 15 to 17 minutes or until reduced by one half, stirring occasionally. Stir in cream and soy sauce; cook 3 to 5 minutes or until slightly thickened, stirring frequently. Remove from heat. Add chocolate; stir until melted. Season with salt and pepper, as desired. Keep warm.

Remove roast when meat thermometer registers 135°F for medium rare; 150°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°F to reach 145°F for medium rare; 160°F for medium.)

Carve roast into slices; season with salt, as desired. Serve with sauce and mashed potatoes. Garnish with parsley, if desired

Serve with Goat Cheese Mashed Potatoes.

Suggestions

Cook€™s Tips: To prevent seasoning on roast from overbrowning, tent loosely with aluminum foil after roasting for 1 hour. Sauce may be prepared up to 1 day ahead. Cover and refrigerate. Reheat gently before serving. Do not boil.

Nutritional Information

Nutrition information per serving (1/8 of recipe): 787 calories; 35 g fat (19 g saturated fat; 10 g monounsaturated fat); 177 mg cholesterol; 990 mg sodium; 49 g carbohydrate; 3.5 g fiber; 59 g protein; 15.9 mg niacin; 1.8 mg vitamin B6; 3.0 mcg vitamin B12; 5.7 mg iron; 58.7 mcg selenium; 9.9 mg zinc. Nutrition information per serving (1/10 of recipe): 630 calories; 28 g fat (15 g saturated fat; 8 g monounsaturated fat); 142 mg cholesterol; 792 mg sodium; 39 g carbohydrate; 2.8 g fiber; 47 g protein; 12.7 mg niacin; 1.5 mg vitamin B6; 2.4 mcg vitamin B12; 4.6 mg iron; 46.9 mcg selenium; 7.9 mg zinc.