RECIPE COURTESY OF ARKANSAS BEEF COUNCIL
• 1 beef Ribeye Roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
SEASONING:
• 1/2 C unsalted shelled pistachios, finely chopped
• 1/4 C coarsely crushed coriander seeds
• 2 Tbsp finely chopped fresh thyme
• 2 Tbsp extra virgin olive oil
• 1 tsp coarse grind black pepper
HOLIDAY WINE SAUCE:
• 2 Tbsp extra virgin olive oil
• 4 ounces cremini or button mushrooms, sliced
• 1/4 C finely chopped shallots
• 1 C beef broth, divided
• 1 C cabernet sauvignon
• 1 Tbsp cornstarch
• 1/8 tsp black pepper
• 1 tsp fresh thyme
• Salt
1. Heat oven to 350 degrees. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.
(Cook’s Tip: To coarsely crush coriander seeds, place seeds in food-safe plastic bag; seal well. Crush seeds with rolling pin, using a back and forth rolling motion.)
2. Place roast, fat side up, in shallow roasting pan. Insert oven-proof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350-degree oven 2 1/4 to 2 1/2 hours for medium rare; 2 1/2 to 3 hours for medium doneness.
3. Remove roast when meat thermometer registers 135 degrees for medium rare; 145 degrees for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 to 15 degrees to reach 145 degrees for medium rare; 160 degrees for medium.)
4. Meanwhile prepare Holiday Wine Sauce. Heat olive oil in large nonstick skillet over medium heat until hot. Add mushrooms and shallots; cook and stir 6 to 9 minutes or until mushrooms are tender and browned. Remove from skillet; keep warm. Add 3/4 C broth and wine to skillet; cook and stir over medium heat 12 to 16 minutes or until reduced to 1 C. Combine remaining 1/4 C broth and cornstarch in small bowl. Whisk cornstarch mixture and pepper into wine mixture; bring to a boil. Cook 1 minute or until sauce thickens, stirring occasionally. Remove from heat; add thyme and mushroom mixture. Season with salt, as desired.
5. Carve roast into slices; season with salt, as desired. Serve with Holiday Wine Sauce.
