Dried Fruit-Crusted Rib Roast
This decadent rib roast is a show-stopper and the perfect centerpiece dish for a holiday. Soft, savory crust, lots of rich, red wine, and a perfect
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.
Cooking tools:
- Food processor
- Blender
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Roasting pan
- Oven
- Instant-read thermometer
- Aluminum foil
- Skillet
- Stove
- Spoon
- Kitchen scale
Ingredients
- 1/2 cup plus 2 tablespoons raisins, divided
- 1/2 cup plus 2 tablespoons golden raisins, divided
- 1/2 cup dried cranberries such as Gefen
- 1/2 small red onion, quartered
- 3 tablespoons packed brown sugar
- 2 tablespoons Tuscanini Balsamic Vinegar
- 6 cloves garlic
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 cup olive oil, divided
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon prepared white horseradish
- 1 teaspoon lemon zest
- 1 cup Jeunesse Cabernet Sauvignon or other red wine
- 1/2 cup beef broth
- 2 shallots, finely chopped
- 1 (5-to-6-pound) standing rib roast
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