Standing Rib Roast, Spinach-Porcini Stuffing, Irish Whiskey Gravy, and Horseradish Cream
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Bruce Aidells
An impressive roast. Irish whiskey adds complexity to the gravy, which was inspired by steak au poivre. Plan to make and chill the stuffing one day ahead. There will be only a small amount of stuffing for each person, but it's so
Ingredients
1 tablespoon olive oil
1/2 cup finely chopped shallots (3 large)
2 garlic cloves, minced
1/2 cup Irish whiskey
1 750-ml bottle dry red wine
4 cups low-salt chicken broth
1 cup heavy whipping cream
2 tablespoons Dijon mustard
Instructions
Heat oil in large saucepan over medium heat. Add shallots and sauté until soft, about 3 minutes. Add garlic; stir 1 minute. Add 1/2 cup whiskey to saucepan. Using long match or lighter and standing back, carefully ignite mixture to burn off alcohol. When flame dies, add red wine and boil until mixture is reduced to 1 cup, about 16 minutes. Add 4 cups chicken broth and boil until mixture is reduced to 3 cups, about 15 minutes. Whisk cream and mustard in small bowl; add to saucepan and boil until sauce coats spoon and is reduced to 2 1/2 cups, about 13 minutes. DO AHEAD: Can be made 1 day ahead. Transfer to small bowl. Cover and chill.
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