Indulge in the sublime flavors of our Herb-Crusted Rib Roast, a culinary masterpiece that elevates the classic roast to new heights. This recipe promises a perfect balance of savory herbs, a rich Parmesan crust, and the distinct touch of Hennessy, all harmoniously blended to create a symphony of taste. Follow our step-by-step guide to prepare this delectable dish, ensuring a succulent and evenly cooked roast, paired with a luscious Hennessy gravy that adds a touch of sophistication to every bite.
Short
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You can find the full instructional video at the end of this page.
Ingredients
4,5 kg / 9 lbs rib roast
For the herb binder
1 tbsp fresh chives
1 tbsp fresh thyme
1 tbsp parsley
4 tbsp Dijon mustard
1 tbsp Hennessy
For the crust
- 5 tbsp PitamasterX BBQ beef rub
5 tbsp breadcrumbs
5 tbsp Parmesan cheese
For the Hennessy Gravy
100 grams / 3.4 oz butter
50 grams / 1.7 oz all-purpose flour
2 cups beef bouillon
14 shallots, halved
2 twigs Fresh thyme
2 tbsp Hennessy
Tools
Thanks to Borniak for sponsoring this recipe Visit their website to learn more.
How to
- Trim the rib roast by removing the fat cap and ensuring the bones are well exposed. Consider asking your butcher for assistance if needed.
- Tie the rib roast to create an even, round shape for uniform cooking.
- Prepare the herb binder by combining finely chopped chives, thyme, and parsley with Dijon mustard and Hennessy. Spread a thin layer over the rib roast.
- In a bowl, mix PitmasterX Beef rub, breadcrumbs and Parmesan cheese. Sprinkle this mixture over the herb binder-covered roast.
- Insert a thermometer into the thickest part of the roast and set it to 54ºC or 129ºF.
- Preheat the barbecue to 110ºC or 230ºF and add your choice of smoking wood, like beech.
- Cooking time will vary based on the size and thickness of the rib roast.
- Once cooked, let the rib roast rest, allowing excess moisture to drain and keeping the crust crispy.
- Allow the barbecue to cool to 50ºC or 122ºF to keep the roast warm until serving.
For the Hennessy Gravy:
- In a pan, melt 50g or 1.7 oz of butter and add the same amount flour, frying until light brown.
- Slowly add 2 cups of beef bouillon, pouring a little at a time while stirring constantly.
- Chop the shallots in half.
- In another pan, melt 50g or 1.7 oz of butter, sauté the shallots until golden brown, then add fresh thyme and deglaze with Hennessy.
- Ignite the Hennessy to allow alcohol to evaporate, then add the mixture to the gravy.
- Serve the rib roast with the flavorful Hennessy gravy.
