Janet Mccracken'S Rib Roast With Tapenade

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["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"].

Yes, Janet Mccracken'S Rib Roast With Tapenade falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.