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Black Pepper Crusted Rib Roast

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Margi Cintrano View Drop Down
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    Posted: 09 December 2012 at 09:14
The Swiss French in Basel, share a common delight in a brilliantly laid table arrayed with a large impressive main course, for example; Crusted Rib Roast or Roast Milk Fed Baby Lamb or  Roast Kid.
 
 
While the snow flurries, the elegant feast continues. Swiss culinary traditions are bountiful and varied. Here is one of my maternal family specialties usually served on the 1st or 6th of January.
 
BLACK PEPPER CRUSTED RIB ROAST
 
1 eight or nine pound standing rib roast with top fat trimmed and boning the roast makes slicing the roast much easier at serving time.
 
1 1/2 sticks of compound butter of choice ( black pepper, garlic, shallot or chive or scallion )
2 tblsps. cracked or loose ground black pepper
4 large garlic cloves minced
1/2 tsp. salt
2 1/4 cups beef broth homemade
1/2 cup dry French or Swiss red wine
 
1) Place roast, fat side up in a roasting pan.
2) brush exposed ends of the roast with Olive Oil or Pork Fat.
3) sprinkle the roast lightly all over with salt.
4) add 8 tblsps. cracked blk. pepper corns, minced garlic and 1/2 tsp. salt in small bowl and Reserve.
5) Reserve 2 tblsps. of compound pepper butter for the sauce Au Jus.
6) Now, spread remaining pepper butter all over the top, fat side and cover the roast and chill in refrigerator for 3 hours.
7) Position rack in bottom 3rd of oven, and preheat to 350 fareneheit degrees.
8) return roast to room temperature again.
9) roast the rib roast: with thermometer inserted into thickest part of meat registering 125 degrees farenheit for medium rare; approx. 2 hours and 40 mins.
10) transfer the roast to a large platter and cover with foil loosely. Let rest 1/2 hour.
11) strain pan juices from roasting pan into measuring cup and skim off excess fat and discard.
12) return juices to roasting pan and set pan over 2 burners.
13) add the beef broth and the red wine to roasting pan and boil over high heat until liquid is reduced to 1 1/4 cups of au jus.
14) whisk in reserved butter with black pepper and remaining 4 tblsps. of compound butter and season with salt and pepper if desired.
15) Garnish with roasted vegetables of choice ( leek & parsnip, celeriac, spring onion or shallot and turnip )  and slice the roast, serving with the sauce Au Jus.
 
We have a lovely full bodied Syrah 100% Red Grape Variety Wine with our´s and a lovely French style bread that is oven warm.
 
Enjoy.
Margi.
 
*** shall post photo when I prepare our´s in January during the 1st or the 6th.
 
Happy Holidays.  
 
 
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Karl View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Karl Quote  Post ReplyReply Direct Link To This Post Posted: 01 January 2015 at 13:33
I just fixed a nice pork crown roast for the holidays.  Olive oil, pink salt, pepper, and herb paste made an excellent crust.  I stuffed it with cornbread stuffing after it was out of the oven.



This has gotten me to researching the origin/history of the crown roast.  There is an unofficial national pork crown roast holiday March 7th http://nationaldaycalendar.com/national-crown-roast-of-pork-day-march-7/ but no one seems to know when or where crown roasts first appeared.  The dictionary guesstimates the term to 1905-1910.  The terms "traditional English", "traditional French", and now, thanks to Margi here, Austian, are thrown around.

Since many of my opportunities to show off my cooking are for  various historic feasts, does anyone have any documentation for when crown roast first appeared on dinner tables?  
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 09 January 2015 at 18:38
Karl,

Absolutely wonderful dear.

Have a healthy, successful and marvelous 2015.


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