Friday, Apr 20, 2018
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Black Tie Beef Roast with Chocolate-Port Sauce

1 beef rib roast (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)


Chopped fresh parsley, optional


3 tablespoons freshly grated orange peel

2 tablespoons finely chopped fresh thyme

1 tablespoon finely chopped garlic

1 tablespoon coarse grind black pepper

For the Chocolate-Port Sauce:

3 tablespoons butter

3/4 cup finely chopped shallots

1 1/2 teaspoons finely chopped fresh thyme

1 1/4 cups port

1 14 to 14 1/2 -ounce can ready-to-serve beef broth

3/4 cup whipping cream

1 tablespoon soy sauce

3/4 ounce bittersweet chocolate, finely chopped

Salt and ground black pepper

Heat oven to 350 degrees. Combine seasoning ingredients and press evenly onto all surfaces of beef roast. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350-degree oven 2 1/4 to 2 1/2 hours for medium rare; 2 3/4 to 3 hours for medium doneness.

Meanwhile, prepare Chocolate Port Sauce: Melt butter in large nonstick skillet over medium heat. Add shallots and thyme; cook and stir 4 to 6 minutes or until shallots are lightly browned. Add port; cook 5 to 7 minutes or until reduced by half, stirring occasionally. Add broth; bring to a boil. Reduce heat to medium; cook 15 to 17 minutes or until reduced by half, stirring occasionally. Stir in cream and soy sauce; cook 3 to 5 minutes or until slightly thickened, stirring frequently. Remove from heat. Add chocolate; stir until melted. Season with salt and pepper, as desired. Keep warm.

Remove roast when meat thermometer registers 135 degrees for medium rare, 150 degrees for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes (Temperature will continue to rise about 10 degrees to reach 145 degrees for medium rare or 160 degrees for medium. Carve roast into slices. Serve with sauce. Garnish with parsley.

Yield: 8 to 10 servings

Source: National Cattlemen's Beef Association

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