posted by marleah 01-13-103 1:46 PM
The Columbus Dispatch
Wednesday, January 8, 2003
Rib Roast with Tapenade
Makes 8 servings
6 ounces pitted black olives
3 garlic cloves
4 anchovy fillets
3 sprigs rosemary, leaves removed
1/4 cup (about) red wine
1 standing rib roast (3 1/2 to 4 pounds)
Freshly ground pepper
3/4 cup fresh bread crumbs
1/2 teaspoon minced fresh rosemary
Olive oil, optional
12 baguette slices, toasted
Pulse the olives, 2 garlic cloves, anchovies and rosemary leaves in a food processor. Add just enough red wine to allow the mixture to form a fairly smooth paste.
Score the fatty sides of the rib roast in a diamond pattern, using a sharp knife to cut through the fat but not into the meat. Smear the top and both sides of the roast with the olive mixture. Season generously with pepper. Let stand at room temperature 30 to 45 minutes.
Reserve any leftover olive mixture.
Preheat the oven to 300 degrees. Carefully transfer the rib roast to a shallow roasting pan, bone-side down, disturbing the olive smear as little as possible. Roast to an internal temperature of about 115 degrees, about 2 hours.
In a food processor, pulse the bread crumbs, remaining garlic and minced rosemary until the garlic is minced.
Remove the roast from the oven and pat the seasoned bread crumbs over top. Spoon over some of the fat from the bottom of the pan and return the roast to the oven. (If there is little fat, sprinkle about 1 tablespoon of olive oil over the crumbs.) Continue roasting to an internal temperature of 125 degrees, about 20 minutes more.
Remove the roast from the oven, cover it loosely with foil and let it stand an additional 15 minutes before carving.
Use the remaining tapenade to smear on the toasted baguette slices and serve it alongside the carved roast, dipped in the juices.