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.
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
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
- 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.