Janet McCracken's Rib Roast with Tapenade

Ingredients for Janet McCracken's Rib Roast with Tapenade

• 240ml brine-cured pitted black olives (such as Kalamata)

• 240ml brine-cured pitted green olives (such as Picholine)

• 60ml extra-virgin olive oil

• 2 tablespoons chopped fresh thyme

• 2 tablespoons drained capers

• 1 tablespoon chopped fresh rosemary

• 3 garlic cloves, chopped

• 1 anchovy fillet packed in oil, drained

• 1 four-bone standing beef rib-eye roast (about 5.0kg ), chine bone removed, fat trimmed to 1/4"-1/2" thick

• 1 1/2 tablespoons kosher salt plus more

• Freshly ground black pepper

• 240ml dry red wine (such as Merlot)

• 475ml reduced-sodium chicken or beef broth

• 2 sprigs thyme

• 2 tablespoons (1/4 stick) unsalted butter, room temperature, divided

• 1 tablespoon plain flour

How to make Janet McCracken's Rib Roast with Tapenade

Pulse all ingredients in a food processor until a coarse purée forms. DO AHEAD: Tapenade can be made 1 week ahead. Place in a small bowl. Cover; chill.

Line a rimmed baking sheet with plastic wrap, leaving a long overhang on both ends. Place roast on top. Season meat with salt and pepper, then rub tapenade all over roast. (If fat cap is thicker than 1/4", cut in between fat and meat, starting on side of fat farthest from bones and continuing to within about 1" of bones; your butcher can do this for you. Peel back layer of fat, leaving attached; season meat and spread some of tapenade under fat. This will help seasoning penetrate the meat. Lay fat back over meat.)

Tie 2 pieces of kitchen twine crosswise and 2 pieces lengthwise around roast to secure. Wrap tightly with excess plastic wrap and chill overnight. Let roast stand at room temperature for 1 hour before cooking.

Preheat oven to 218°C. Unwrap roast; set on a rack inside a deep roasting pan. Pour 475ml water into bottom of pan. Roast meat until deep brown, about 40 minutes. Reduce heat to 163°C and continue to roast until an instant-read thermometer inserted into the thickest part of meat registers 49°C for medium-rare (temperature will climb to 52°C after removed from oven), about 1 1/2 hours longer. Transfer rack with roast to a cutting board; let rest for at least 30 minutes.

Meanwhile, pour off fat from roasting pan; discard fat. Add wine to pan, set over medium heat, and cook, stirring to dissolve any browned bits from bottom of pan. Transfer liquid to a medium skillet and bring to a boil over medium-high heat. Reduce heat and simmer until wine is reduced to 60ml , 7-8 minutes. Add broth and thyme sprigs; cook until reduced to 170g , about 15 minutes.

Stir 1 tablespoon butter and flour in a small bowl until well blended. Whisk half of butter mixture into pan sauce. Return to a simmer and season to taste with salt and pepper. Sauce should be thick enough to coat a spoon but still runny. Whisk in remaining butter mixture to thicken more, if desired. Whisk in remaining 1 tablespoon butter.

Carve roast. Serve sauce alongside.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.