Name: Janet McCracken's Rib Roast with Tapenade
Yield: Makes 8 to 10 servings
Ingredients: 1 cup brine-cured pitted black olives (such as Kalamata); 1 cup brine-cured pitted green olives (such as Picholine); 1/4 cup extra-virgin olive oil; 2 tablespoons chopped fresh thyme; 2 tablespoons drained capers; 1 tablespoon chopped fresh rosemary; 3 garlic cloves, chopped; 1 anchovy fillet packed in oil, drained; 1 four-bone standing beef rib-eye roast (about 11 pounds), chine bone removed, fat trimmed to 1/4"-1/2" thick; 1 1/2 tablespoons kosher salt plus more; Freshly ground black pepper; 1 cup dry red wine (such as Merlot); 2 cups reduced-sodium chicken or beef broth; 2 sprigs thyme; 2 tablespoons (1/4 stick) unsalted butter, room temperature, divided; 1 tablespoon all-purpose flour

Janet McCracken's Rib Roast with TapenadeChristina Holmes

Be sure to start one day ahead; the tapenade-coated roast needs to chill overnight for the seasonings to penetrate the meat. Serve this showstopper with a no-fuss seasonal side, like <epi:recipelink id="51134530">glazed carrots</epi:recipelink>.

Recipe notes

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