Beef Rib Roast with Blue Cheese Crust
Here’s a way to take a good thing and make it better. I don’t have any blue cheese haters in my group of frequent dinner guests, so this is a big hit whenever I serve it. When you want a show-stopping main course to serve with a great bottle of red wine, I don’t think you can do any better than this recipe. Now, if you have friends who are challenged (if not offended!) by blue cheese, make the Rib Roast Au Jus variation instead. Remember, than unless you get your hands on USDA Grade Prime meat, which is unlikely unless you have ordered it well ahead from the best butcher in town, it isn’t just good old rib roast Choice Grade beef is just fine.
Temperature is a key factor with roast beef. Let the beef stand at room temperature for 2 hours before roast so it will roast more evenly Use a meat thermometer to gauge the internal temperature. And let the roast stand, allowing for residual heat to continue the cooking, before serving.
| Servings |
6 servings
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- One 3 1/2-pound rib roast (see Note)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon Dijon mustard
- 2/3 cup fresh bread crumbs
- 1/2 cup (2 ounces) crumbled blue cheese
Ingredients
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- Trim excess fat from the surface of the roast. Season the roast all over with the salt and pepper. Let the roast stand at room temperature for at least 1 and up to 2 hours.
- Position a rack in the center of the oven and preheat the oven to 450°F. Stand the roast, bone side down, in a roasting pan. Roast for 15 minutes. Reduce the oven temperature to 350°F. Continue roasting for 1 hour more. The roast should be about 110°F.
- Remove the roast in the pan from the oven. Spread the mustard over the top of the roast. Mix the bread crumbs and blue cheese together in a small bowl. Press the crumb mixture in a layer over the mustard. Return to the oven and roast until the crust is golden brown and an instant-read thermometer inserted in the center of the meat registers 130°F for medium-rare meat, about 25 minutes longer. (If the crust has browned before the roast is cooked to the desired temperature, tent the roast with aluminum foil.)
- Carefully transfer the roast to a carving board and let stand for 15 to 20 minutes. Carve the roast and serve hot.
Note: For a larger roast, allow an extra 15 minutes per pound roasting time.
Rib Roast Au Jus: Remove the cooked roast from the roasting pan. Discard any fat or bits of crust in the pan, but leave any browned juices on the bottom. There are usually not very many juices, so don't think you have done something wrong! Heat the pan over high heat on the stove. When the juices sizzle, pour in 2 cups beef stock (preferably homemade, but canned low-sodium broth is fine) and bring to a simmer, scraping up the browned bits. As soon as the stock boils, transfer it to a gravy boat.
Comment (1)
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Danell
The history of Stilton can be traced back to the early 18th century and although it is clear that the recipe used has changed quite dramatically over the years it remains one of the world’s best known and much loved cheeses. Since 1996, Stilton has borne European Protected Designation of Origin (PDO) status.
