Categories: Beef
Ingredients
- 10 garlic cloves (4 chopped, 6 smashed)
- 2 tbsp chopped fresh thyme, plus 4 sprigs
- Kosher salt and black pepper
- 2 tbsp olive oil
- 7-9 3-bone beef rib roast
- 2 large carrots, cut into chunks
- 2 stalks celery, cut into chunks
- 1 large onion, cut into chunks
- 2 12-oz. bottles stout beef
- 3 cups beef broth
- 1 tbsp Dijon
Directions
-
Combine the chopped garlic, chopped thyme, 1 tbsp salt and 2 tsp pepper in a small bowl; stir in the olive oil to make a paste. Rub the garlic pasta all over the rib roast and let sit at room temp, 1 hour.
-
Preheat the oven to 450. Scatter the smashed garlic cloves, thyme sprigs, carrots, celery, and onion in a large roasting pan. Place the rib roast fat-side up on top of the vegetables. Pour 1 1/2 bottles stout into the bottom of the pan. Roast until the meat begins to brown and crisp on top, about 30 minutes.
-
Baste the meat with the pan juices and reduce the oven temp to 300. Continue to roast, basting with the pan juices every 30 minutes, until cooked through, 1 1/2 -2 hours. Transfer to a platter or cutting board, tent with foil and let rest 30 minutes before carving.
-
Meanwhile, make the jus: Set the roasting pan over 2 burners and add the remaining 1/2 bottle stout and the beef broth. Bring to a boil and cook until reduced by about one-third, 6-8 minutes. Strain into a fat separator, discarding the vegetables. Pour the liquid into a saucepan, leaving any fat in the cup. Bring the liquid to a simmer, then whisk in the mustard. Cover and keep warm. To carve, position the roast so the bones are pointing up, then use a chef’s knife to remove the bones in one piece; thinly slice the meat against the grain. Serve with the jus.