Page 16 - V. Sattui Winery 2021 Holiday Catalog

with

Porcini Crusted Rib Roast With Parsnip Puree
& Port Wine Glazed Heirloom Carrots

INGREDIENTS FOR PREPARATION: Bring a medium pot of salted water to
THE ROAST CRUST: Grind dried Porcini mushrooms (about a simmer and blanch peeled carrots for
2 tablespoons sugar 1 oz.) in a coffee or spice grinder until approximately 2-3 minutes then move
them to a bowl of ice water to chill.
2 tablespoons Kosher salt they are powder. Place them into a strainer and let drain
2 tablespoons freshly ground black In a small bowl, combine the sugar, off all the water while you make the
pepper salt, black pepper, red pepper flakes, port wine glaze.
1 teaspoon hot red pepper flakes mushroom powder,garlic, oregano, Sweat the shallots in a medium dry
and olive oil. Rub the paste all over the
¼ cup Porcini mushroom powder* roast, except the bones. Refrigerate saucepan over low heat for about
5 garlic cloves (minced) overnight. a minute, then increase the heat to
high and add the cabernet and port
1 tablespoon fresh oregano leaves- Let the roast stand at room wine. Bring to a simmer and reduce
chopped temperature for about an hour while the liquids for a few minutes then add
¼ cup extra virgin olive oil you preheat the oven to 425 degrees F. the carrots. Turn off the heat, add the
2-4 pound 2-rib standing rib roast Place the roast on a rack in a roasting thyme leaves and butter. Mix until
pan, rib side down and fat side up.
smooth.
Roast for 20 minutes. Reduce the
INGREDIENTS FOR THE oven temperature to 325 degrees F PLATING:
PARSNIP PUREE:
and continue to cook until the meat Slice the roast into single bone
½ pound parsnips, peeled, thinly reaches an internal temperature of 125 portions. Spoon some of the parsnip
sliced degrees F. Remove the roast from the puree onto the plate accompanied by
1 garlic clove, thinly sliced oven and allow to rest for 30 minutes the carrots and top it with a portion of
while you prepare the rest of the dish. the roast. Drizzle with the remaining
¼ cup heavy cream port wine glaze and enjoy with your
Bring parsnips, garlic, cream, milk, and
¼ cup whole milk butter to a boil in a medium saucepan. favorite V. Sattui wine!
1 tablespoon unsalted butter Reduce heat, cover, and simmer until
parsnips are very soft, 10–15 minutes.
Kosher salt Uncover and cook until liquid is
INGREDIENTS FOR THE reduced by half, about 5 minutes;
PORT WINE GLAZED CARROTS: season with salt. Purée in a blender
until smooth. Set aside.
½ pound heirloom baby carrots-
peeled, blanched, and chilled
1 shallot- peeled and thinly sliced
½ cup V. Sattui Port
¼ cup V. Sattui Cabernet Sauvignon
1 tablespoon unsalted butter
¼ teaspoon fresh picked thyme leaves

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