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Fresh Garlic
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Bishop, Ed
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La Belle Cuisine
Spice-Crusted Rib-Eye Roast
with Garlic Jus
Food & Wine 1997
Food & Wine Books, Editor in Chief: Judith Hill,
1998,
American Express Publishing Corp.
 
Food & Wine - One Year Subscription
12
servings
“This beautifully marbled cut of beef is perfect for showing off the best
red
wines. A crust of ground spices and roasted garlic whisked into the pan
juices just before serving give this simple dish added depth of flavor.”
1 teaspoon unsalted butter
1 large head of garlic, top third cut off
One 7-pound tied boneless rib-eye roast,
at room temperature,
bones reserved (total
weight with bones about 8 3/4 pounds)
4 1/2 cups water
Kosher salt
1 tablespoon whole black peppercorns
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon anise seeds
Freshly ground pepper
1. Preheat the oven to 350 degrees F. Spread the butter over
the cut side
of the garlic and wrap it loosely in aluminum foil, crimping
the package
to seal. Roast for about 45 minutes, or until very soft. Squeeze
the soft
garlic cloves from the skin and strain into a small bowl. Cover
with
plastic wrap.
2. Increase the oven temperature to 400 degrees F. Put the
reserved rib
bones in a roasting pan and roast for 30 minutes, or until
browned.
(Leave the oven on.) Transfer the rib bones to a medium saucepan.
Cover the bones with 4 cups of the water and add 1/2 teaspoon of
salt. Cover
partially and simmer over low heat until liquid is reduced
to 1 cup,
about 1 1/2 hours. Strain the stock into a bowl.
3. Meanwhile, in a spice grinder or a mortar, grind the
peppercorns,
coriander, cumin and anise seeds to a coarse powder. Rub the
spice
mixture all over the roast and season it with salt. Set the meat on a
rack in a roasting pan and roast in the center of the oven 15 minutes.
Reduce temperature to 325 degrees F. and roast for about 2 hours
longer,
or until an instant-read thermometer inserted in the center of
the roast
registers 120 degrees F. for medium rare. Transfer the roast
to a carving
board. Cover loosely with aluminum foil; let rest for
10 to 15 minutes
before slicing.
4. Pour the juices from the roasting pan into a glass measure
and discard
fat. Set the roasting pan over two burners on moderately
high heat.
When the pan starts to sizzle, add the remaining 1/2 cup of water
and
simmer, scraping the bottom of the pan to loosen any browned bits.
Stir in the reserved stock and simmer over low heat for a few minutes.
Pour this
jus into a small saucepan and add the reserved pan juices
from the glass
measure; keep the jus warm over very low heat.
5. Using a large, sharp knife, carve the roast into
1/2-inch-thick slices;
add any meat juices to the jus. Whisk in 1 tablespoon
of the roasted
garlic purée. Season the jus with salt and pepper and serve
with
the roast.
Make Ahead: The garlic purée can be refrigerated for up to three days.
Wine: A supple red: Turley’s 1994 Pahlmeyer Red Table Wine;
Léoville Las Cases Bordeaux from France or Corison Cabernet
Sauvignon from California
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