Ingredients

Gravy base:
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

Rib roast:
1 4-bone standing rib-eye roast (about 9 1/2 to 10 pounds), chine bone removed, fat trimmed to 1/2 inch thick
Spinach-Porcini Stuffing
6 garlic cloves, finely chopped
3 tablespoons olive oil
3 tablespoons plus 2 teaspoons finely chopped fresh rosemary
1 1/2 tablespoons coarse kosher salt
1 tablespoon coarsely ground black pepper
1 tablespoon fennel seeds, crushed
2 teaspoons black peppercorns, coarsely cracked in mortar with pestle or in resealable plastic bag with mallet
1 cup low-salt chicken broth
1/2 cup Irish whiskey
Horseradish Cream

Description

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