Be sure to start one day ahead; the tapenade-coated roast needs to chill overnight for the seasonings to penetrate the meat. Serve this showstopper with a no-fuss seasonal side, like
Ingredients
Makes 8 to 10 servings
Tapenade:
Roast and sauce:
For tapenade:
Step 1
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.
For roast and sauce:
Step 2
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.)
Step 3
把2件厨房线横向和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.
Step 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.
Step 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.
Step 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.
Step 7
Carve roast. Serve sauce alongside.
How would you rate Janet McCracken's Rib Roast with Tapenade?
Leave a Review
Reviews (6)
Back to TopMade according to recipe up to the sauce, which we eliminated. We had a 10.5 lb 4 rib roast. It took MUCH longer than recipe suggests as we enjoy it rare. All that considered we felt the tapenade add a depth of flavor to the entire roast. It was wonderful.
Anonymous
Orchard Park
12/27/2016
So delicious, and I am not a huge olive fan! Made it per the instructions and would definitely make this again and again.
saildiva
Vancouver, BC
12/28/2014
I made this as per the recipe. It's delicious, and I'm not even a huge olive fan! Definitely a showstopper for a special occasion we will make this again and again.
saildiva
Vancouver, BC
12/28/2014
Excellent! Made as per the instructions and turned out wonderfully. Almost overcooked as it went a little faster than anticipated and my meat thermometer (old style) went to 150 degrees, but in spite of that reading the results were outstanding and enjoyed by all. I may have shortened the cooking time by opening the oven too much, so just check toward the end of the recommended time.
chipper
Bradenton, FL
12/27/2014
I made a small, three (3) pound boneless rib roast, using a bit different approach, one that's a lot easier. I brined the roast for three hours in a simple kosher salt and cracked pepper brine that I found online. Drained and dried the roast with paper towels. Then I slathered tapenade all over the roast. (I did not make the tapenade, but bought a good one that was made in Italy.) After letting the tapenade sit on the roast for an hour and a half, I place it on a rack in a roasting pan. I showered the tapenade with fresh breadcrumbs and pushed them in, so they adhered. I dumped the rest of the crumbs in the pan, by lifting out the rack with the roast on it. Then, I cut up peeled red potatoes and Vidalia onions, some carrots and threw them under the rack. Voila! I did not make the gravy, as there was no need. The roast was tender, flavorful, and juicy.
davided
Madison, WI
6/16/2014
SO fantastic! We tried this recipe last night as a sort of trial run for Christmas Eve, and we will definitely be making it for the holiday! Our butcher only had boneless prime rib so we had to adjust the roasting time a bit. We didn't make the sauce, but will next time as I can only imagine it will add to an already delicious feast! The tapenade gives the roast a deep wonderful flavor that even those who shy away from olives will love.
iheartcake
St. Paul, MN
10/21/2013