Black Tie Beef Rib Roast with Chocolate Port Sauce

Cooking Time: 2 1/2 - 3 hours

• 6 to 8 lb. beef rib roast, small end, chine bone removed
• Salt
• Chopped fresh parsley (optional)

Seasoning:

• 3 tablespoons freshly graded orange peel
• 2 tablespoons finely chopped fresh thyme
• 1 tablespoon finely chopped garlic
• 1 tablespoon coarse grind black pepper

Chocolate-Port Sauce:

• 3 tablespoons butter
• 3/4 cup finely chopped shallots
• 1-1/2 teaspoons finely chopped fresh thyme
• 1-1/4 cups port wine
• 1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
• 3/4 cup whipping cream
• 1 tablespoon soy sauce
• 3/4 ounce bittersweet chocolate, finely chopped
• Salt and ground black pepper

 

- Roasting Timetable

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Heat oven to 350ºF. Combine seasoning ingredients. Press evenly into surface of beef roast. 

Place roast, fat side up, in shallow roasting pan.  Insert ovenproof 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 350ºF oven 2-1/4 to 2-1/2 hours for medium rare; 2-3/4 to 3 hours for medium doneness.

Meanwhile prepare Chocolate-Port Sauce.  Melt butter in large nonstick skillet over medium heat.  Add shallots and thyme; cook and stir 4 to 6 minutes or until shallots are lightly browned.  Add port; cook 5 to 7 minute or until reduce by one half, stirring occasionally.  Add broth; bring to a boil.  Reduce heat to medium; cook 15 to 17 minutes or until reduced by one half, stirring occasionally.  Stir in cream and soy sauce; cook 3 to 5 minutes or until slightly thickened, stirring frequently.  Remove from heat.  Add chocolate; stir until melted. Season with salt and pepper, as desired.  Keep warm.  

Remove roast when thermometer registers 135ºF for medium rare, 150ºF for medium. Transfer roast to carving board; tent loosely with aluminum foil.  Let stand 15 to 20 minutes.  (Temperature will continue to rise about 10ºF to reach 145ºF for medium rare; 160ºF for medium.)

Carve roast into slices; season with salt, as desired.  Serve with sauce.  Garnish with parsley, if desired.

TIPS:
*A beef rump, tri-tip or round tip could be used in place of the rib  roast.
*Follow directions for the type of thermometer you have. If using a rapid recovery type, begin checking temperature after the roast has been cooking for 1½ hours.
*Be sure to observe stand time (about 15 minutes after removing roast from the oven). Carving the roast too soon allows juices to escape.

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Michigan Beef Industry Commission
2145 University Park Drive, suite 300
Okemos, Michigan 48864
(517)347-0911 FAX: (517)347-0919
MIBeef@aol.com