Standing Rib Roast, Spinach-Porcini Stuffing, Irish Whiskey Gravy, and Horseradish Cream

(43) Course Main Dishes

Ingredients in this Recipe

1 1/2 tablespoons coarse kosher salt
1 4 bone standing rib eye roast (about 9 1/2 to 10 pounds), chine bone removed, fat trimmed to 1/2 inch thick
1 750 ml bottle dry red wine
1 cup heavy whipping cream
1 tablespoon coarsely ground black pepper
1 tablespoon fennel seeds, crushed
1 tablespoon olive oil
1/2 cup finely chopped shallots (3 large)
1/2 cup Irish whiskey
2 garlic cloves, minced
2 tablespoons Dijon mustard
2 teaspoons black peppercorns, coarsely cracked in mortar with pestle or in resealable plastic bag with mallet
3 tablespoons plus 2 teaspoons finely chopped fresh rosemary
4 cups low salt chicken broth
Horseradish Cream
Spinach Porcini Stuffing

See Full Recipe at Epicurious