Christmas Rib Roast
ACTIVE: 30 minutes TOTAL: 2 hours 30 minutes
For an elegant holiday meal, try this combination of rib roast, onions, apricots, and mustard.
1 6-pound beef rib roast, trimmed
1 tablespoon aniseeds, lightly crushed
3 tablespoons olive oil
3 tablespoons Dijon mustard, divided
3 cloves garlic, minced
3/4 teaspoon salt
1/4 teaspoon ground pepper
3 cups dried figs, apricots and/or pears
12 red boiling onions, peeled and halved
21/3 cups orange juice, divided
3 fresh pears, cut into wedges
1 tablespoon all-purpose flour
Rosemary sprigs (optional)
1. Preheat oven to 325°F. Combine aniseeed, oil, 2 tablespoons mustard, garlic, salt and
pepper in a bowl; remove 3 tablespoons and set aside. Place beef on a rack in a shallow
roasting pan. Spread the remaining oil mixture on top and sides. Roast 11/3 to 21/4 hours for
medium-rare (135°F internal temperature) or 21/4 to 2¾ hours for medium (150°F).
2. Meanwhile, combine dried fruit, onions, 1/3 cup juice and the reserved oil mixture. Fold an
18-by-36-inch piece of heavy foil in half to make an 18-inch square; place fruit mixture in
the center. Double-fold opposite foil edges, leaving room for steam. During the last 1 hour
of roasting time, place packet in the oven beside the roast. During the last 30 minutes, place
pears in a pan beside roast; stir once.
3. Remove foil packet from oven; set aside. Transfer roast and pears to a platter; cover
and let stand for 15 minutes. Reserve 1 tablespoon drippings in the roasting pan; whisk in
flour. Whisk the remaining 2 cups juice and 1 tablespoon mustard; add to pan. Place the
pan over two burners on medium-high heat. Whisk until thickened and bubbly, scraping up
browned bits; whisk 1 to 2 minutes more. Strain; serve with beef, fruits and onions. Garnish
with rosemary, if desired.
Calories 397, Fat 15g (sat 5g), Cholesterol 75mg, Carbs 38g, Total sugars 27g, Protein 28g,
Fiber 5g, Sodium 312mg.