Rib Roast with Whisky Cream Sauce

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Original recipe by The Pioneer Woman, adapted by GKC
Serves 10

If you cannot find a boneless rib roast, you can buy a standing rib roast. This is a big splurge but worth it! Cook in the same way.

1 whole boneless rib eye (12 to 15 pounds)
Olive oil
1/4 cup tri-color peppercorns
5 sprigs fresh thyme
3 sprigs fresh rosemary
1/2 cup kosher salt
1/2 cup minced garlic

For the whisky cream sauce
4 tablespoons margarine
1/2 cup diced onions
1/2 cup whiskey
1/2 cup beef stock or broth
Dash of salt
Freshly ground black pepper
1/4 to 1/2 cup pareve whipping cream

Preheat the oven to 500 degrees F.

Cut the rib eye in half (roast halves separately for more controlled/even cooking).

Heat some oil in a large skillet over high heat. Sear both rib eye halves until a nice dark golden color, 2 to 3 minutes per side.

Place the peppercorns into a bag and crush with a rolling pin. Shred the leaves from the thyme and rosemary sprigs. Mix the salt with the crushed peppercorns, rosemary leaves, thyme leaves and garlic. Pour olive oil over the rib eye and pour on the rub mix. Pat slightly to get it to stick to the meat. Roast for 20 minutes, then reduce the heat to 275 degrees F and roast until a meat thermometer registers 125 for rare/medium-rare, about 20 more minutes (the roast will continue to cook slightly after removing from the oven). Remove from the oven and let rest for 15 to 20 minutes before slicing. (for a whole roast, this will take much more time, and the same is true for the standing rib roast. Use a thermometer to adjust cooking time)

For the cream sauce:
Cook the onions in the 3 tablespoons margarine in a skillet over medium heat for a few minutes. When the onions are brown, remove the pan from the heat source (this ensures safe cooking with alcohol, do NOT pour alcohol in the pan near the flame)

Pour in the whiskey. Return to the burner and adjust to medium-high heat and pour in the beef stock. Add salt and freshly ground black pepper to taste, then allow the mixture to bubble up and reduce by half.

Whisk in the remaining margarine, then reduce the heat to low. Whisk in 1/4 cup to 1/2 cup cream, according to your taste. Allow the sauce to simmer and thicken for a few minutes.

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