Standing Rib Roast, Spinach-porcini Stuffing, Irish Whiskey Gravy, And Horseradish Cream

Image of Standing Rib Roast, Spinach-porcini Stuffing, Irish Whiskey Gravy, And Horseradish Cream, Bon Appetit Magazine
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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 tablespoons 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

In This Impressive Standing Roast, Irish Whiskey Adds Complexity To The Gravy, Which Was Inspired By Steak Au Poivre.

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