Herb Crusted Rib Roast with Fig and Pomegranate Port Reduction
Every holiday needs a centerpiece roast, it’s how we turn the volume up and go that extra mile to complete our menu! Even if you make this every holiday, this recipe has the perfect Rosh Hashanah touch. Fig and pomegranate reduction add that subtle sweetness to your meat, and fresh Rosh Hashanah fruit adds that elegant, royal touch.
Ingredients
sauce:1 tablespoon Earth Balance, or other vegan butter substitute
1 shallot, diced
1 ½ cups port wine
2 cups chicken stock
10 dried Mission figs
1 tablespoon pomegranate molasses
2-3 sprigs fresh rosemary
2 cinnamon sticks
Roast:3-4 lb. frenched bone-in rib roast
5-6 sprigs fresh rosemary
5-6 sprigs fresh thyme
3-4 cloves garlic, minced finely
Salt, to taste
Black pepper, to taste
3 tablespoons Earth Balance, or other vegan butter substitute
Preparation
For the fig sauce:1. Melt Earth Balance in a heavy, medium-sized saucepan, then saute shallot for about 5 minutes, until soft and translucent. Add port, chicken stock, figs, pomegranate molasses, rosemary, and cinnamon. Bring to a boil, then cook over medium-high heat until reduced by half, about 30 minutes. Discard herb sprigs and cinnamon sticks, then transfer to a blender and puree until smooth. Add salt to taste. For the roast: 1. Take roast out of the fridge about 2 hours before cooking to bring to room temperature.
2. Preheat oven to 375 F.
3. Remove rosemary and thyme from sprigs, then pulse in a food processor until finely chopped.
4. Combine minced garlic, salt, and pepper with Earth Balance, then spread all over roast until fully coated. Sprinkle with herb mixture. Cook until roast reaches an internal temperature of 135F for medium rare, 145F for medium. Time may vary based on exact oven temperature and the size of the roast, but this will usually take about 12-14 minutes per pound.
5. Remove roast from oven, cover with foil, and let rest for 20 minutes. Serve with fig port sauce and festive fruits. Tips If making this roast for the holiday, take it out half an hour before it reaches desired doneness. This will give you more leeway when it comes to reheating. Reheat uncovered at 200F for up to two hours. If a rib roast is not in your budget, this recipe works well with a delmonico roast too.
Tip
If making this roast for the holiday, take it out half an hour before it reaches desired doneness. This will give you more leeway when it comes to reheating. Reheat uncovered at 200F for up to two hours.
If a rib roast is not in your budget, this recipe works well with a delmonico roast too.