Pistachio-Crusted Beef Rib Roast With Holiday Wine Sauce

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Beef Board Recipes


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1 beef rib roast (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)

1/2 cup unsalted shelled pistachios, finely chopped

1/4 cup coarsely crushed coriander seeds

2 tablespoons finely chopped fresh thyme

2 tablespoons extra virgin olive oil

1 teaspoon coarse grind black pepper

4 ounces cremini or button mushrooms, sliced

1/4 cup finely chopped shallots

1 cup beef broth, divided

1 cup cabernet sauvignon

1 tablespoon cornstarch

1/8 teaspoon black pepper

1 teaspoon fresh thyme leaves


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