Monday, January 9, 2012

Rib Roast with Blue Cheese Chipolte Sauce

In our house Turkey is served on Thanksgiving and a beef roast is served on Christmas.  This year we found rib roasts for a really good deal and decided to try something a little different.

Our weekly Publix advertisement had this recipe and a picture of the finished product on the front page and it just looked/sounded amazing.  It turned out really well.

Rib Roast with Blue Cheese Chipotle Sauce:
(Publix Apron Meals)

8 celery ribs
1 standing rib roast (4–5 lb)
2 teaspoons kosher salt
1 1/2 teaspoons coarsely ground pepper
5 oz Deli soft-ripened blue cheese, cubed
1/2 stick herb garlic butter, cubed
1 cup yogurt blue cheese dressing
2 teaspoons chipotle pepper sauce


Preheat oven to 425°F. Coat medium-size roasting pan with spray. Cut celery into 7-inch ribs; lay across center of pan. Place roast on top of celery; sprinkle salt and pepper over roast.

Bake 20 minutes or until roast has browned.

Reduce oven to 350°F; cook 2 more hours or until roast is 145°F (medium-rare). Use a meat thermometer to accurately ensure doneness. Transfer roast to cutting board; let stand 10–15 minutes before slicing.

Cut cheese and butter into small cubes. Place both in medium saucepan on medium heat; cook and stir 2–3 minutes or until melted. Stir in dressing and pepper sauce; remove from heat when sauce is bubbly. Serve roast with sauce.

No comments:

Post a Comment