Pistachio-Crusted Beef Rib Roast with Holiday Wine Sauce

This show-stopper recipe will impress any guest lucky enough to sit at your table! The crunchy, salty crust pairs perfectly with the rich sauce made with mushrooms, shallots and red wine.

  • 3 hrs
    30 min
  • 10
    SERVINGS
  • 471
    Cal
  • 50 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1 beef Ribeye Roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
Seasoning:
  • 1/2 cup unsalted shelled pistachios, finely chopped
  • 1/4 cup coarsely crushed coriander seeds
  • 2 tablespoons finely chopped fresh thyme
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon coarse grind black pepper
Holiday Wine Sauce:
  • 2 tablespoons extra virgin olive oil
  • 4 ounces cremini or button mushrooms, sliced
  • 1/4 cup finely chopped shallots
  • 1 cup beef broth, divided
  • 1 cup cabernet sauvignon
  • 1 tablespoon cornstarch
  • 1/8 teaspoon black pepper
  • 1 teaspoon fresh thyme leaves
  • Salt

Cooking:

  1. Heat oven to 350°F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.
  2. 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 350°F 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°F for medium rare; 145°F 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°-15°F to reach 145°F for medium rare; 160°F 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 cup broth and wine to skillet; cook and stir over medium heat 12 to 16 minutes or until reduced to 1 cup. Combine remaining 1/4 cup 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.

Nutrition Information

Butcher Counter

Pistachio-Crusted Beef Rib Roast with Holiday Wine SauceRibeye Roast Rib Primal

Savory and fine-textured with generous marbling. A classic holiday roast.

shot_3_openmeatcase_4089.jpg

beef faq's

We all know beef tastes great – but did you know that beef can be good for you, too? Check out some answers to your most pressing questions when it comes to incorporating beef into a heart-healthy lifestyle.

Learn More

PIC_Bear_Valley_Ranch_008.jpg

rethink the ranch

Much has changed since the days of cowboys, cattle drives and the Old West. Today, it's more about drones, apps and computers. Join us as we travel across the country talking to real, modern ranchers.

Learn More

shot_10_momcooking_primavera_2446.jpg

cooking lessons

Curious about the best way to braise a roast? Want to know how to make a delicious stir-fry or perfectly brown Ground Beef? Our cooking lessons have everything that you need!

Learn More

rancher-recipe-farmous-lasagna-horizontal.tif

rancher recipes

Crafted by ranchers across America, these recipes are flavorful, nutritious and proven to satisfy the heartiest of appetites.

see recipes