Recipes

Ingredients

• 1 beef Ribeye Roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
• 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
• 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
• Salt