Name: Standing Rib Roast, Spinach-Porcini Stuffing, Irish Whiskey Gravy, and Horseradish Cream
Yield: Makes 10 servings
Ingredients: 1 tablespoon olive oil; 1/2 cup finely chopped shallots (3 large); 2 garlic cloves, minced; 1/2 cup Irish whiskey; 1 750-ml bottle dry red wine; 4 cups low-salt chicken broth; 1 cup heavy whipping cream; 2 tablespoons Dijon mustard; 1 4-bone standing rib-eye roast (about 9 1/2 to 10 pounds), chine bone removed, fat trimmed to 1/2 inch thick; Spinach-Porcini Stuffing; 6 garlic cloves, finely chopped; 3 tablespoons olive oil; 3 tablespoons plus 2 teaspoons finely chopped fresh rosemary; 1 1/2 tablespoons coarse kosher salt; 1 tablespoon coarsely ground black pepper; 1 tablespoon fennel seeds, crushed; 2 teaspoons black peppercorns, coarsely cracked in mortar with pestle or in resealable plastic bag with mallet; 1 cup low-salt chicken broth; 1/2 cup Irish whiskey; Horseradish Cream

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Standing Rib Roast, Spinach-Porcini Stuffing, Irish Whiskey Gravy, and Horseradish CreamDan Forbes

An impressive roast. Irish whiskey adds complexity to the gravy, which was inspired by steak au poivre. Plan to make and chill the stuffing one day ahead. There will be only a small amount of stuffing for each person, but it's so rich and flavorful that you won't need more.

Recipe notes

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