Rib Roast with Caramelized Onion and Winter Ale Au Jus

3.5 – 4# Beef rib roast, bone in
2 oz Olive oil
1 T Kosher salt
1 t Freshly coarsely ground black pepper
1 - 2 T Vegetable oil
2 ea Large onions, thinly sliced
1 ea Bottle of Winter Ale
½ t Herbs de Provence
1 ea Bay leaf
4 c Beef broth
To taste Salt and pepper

Method

1. Rub the roast with the olive oil and season with salt and pepper. Allow to sit at room temperature for about an hour.
2. Heat a large stainless steel skillet (do not use non stick) over medium high heat with the vegetable oil. Turn oven on to 300 degrees.
3. When the oil is faintly smoking, add the beef and sear on every side. Use tongs to hold it upright if it won't stand on its own.
4. When seared, turn off the heat on the burner. Place the beef in a baking dish and put in the oven. If necessary, use aluminum foil to stand the roast upright.
5. Put the sliced onions in the pan you seared the beef in. Once it has cooled considerably turn the heat back on to medium. Slowly cook the onions until caramelized.
6. Deglaze the pan with the beer, and add the herbs and bay leaf. Reduce to 1/3 the original volume.
7. Add the beef broth and reduce by half. Adjust seasoning with salt and pepper if necessary.
8. The roast should cook for about an hour for medium rare, but check it at 30 minutes or so, by using a probe thermometer. Pull the beef out of the oven about 10 degrees below your target temperature and allow to rest for at least 10 to 15 minutes and carry to the doneness you desire. (rare = 115-125, medium rare = 126-130, medium = 131-139, medium well = overcooked)
9. Carve out the bone (that's a nice snack for the cook). Slice into ½” to ¾” pieces to get 4 portions. Serve with baked potatoes, creamed spinach, au jus, and more Winter Ale.

Baked Potatoes with Herbes de Provence Butter

4 ea Russet potatoes, washed and poked thoroughly with a fork
Olive oil
1 T Kosher salt
2 T Good European butter, room temperature
1 ea Small clove of garlic, grated on a microplane
¼ t Herbes de Provence
To Taste Black Pepper

Method

1. Preheat oven to 375 degrees.
2. Microwave the poked potatoes for 10 minutes on high, just to give them a head start.
3. When they are done toss with just enough olive oil to coat, then season with salt.
4. Place in a 9 x 9 baking dish and bake for 30 minutes or so, just until the bottom browns nicely. Turn them over and turn the oven down to 300 degrees (proper temperature for the beef).
5. Meanwhile mix the butter, garlic, herbs, and pepper. Set aside.
6. Allow the potatoes to cook until they are fork tender or until a knife runs into them easily and exits with no resistance.
7. Cover in foil and set somewhere warm until the beef is done cooking.

Creamed Spinach with Gorgonzola

1 T Butter
1 T Flour
½ c Onion, finely diced
2 ea Cloves of Garlic, minced
½ t Kosher salt
½ c Milk
1 pinch Nutmeg, a very small pinch only, please
¼ t Freshly ground black pepper
1# Frozen spinach, mostly thawed; do not squeeze out all the liquid
2 oz Gorgonzola

Method

1. Melt the butter in a sauce pot over medium low heat. Once melted add the flour and whisk to combine. Cook for about a minute.
2. Add the onion, garlic, and salt and continue to stir and cook for about 3 minutes or until the onions start to soften.
3. Add the milk slowly while continuing to whisk. Whisk until smooth and the mixture thickens.
4. Add the pepper and nutmeg and allow to simmer for about 5 minutes.
5. Add the spinach and simmer for 10 to 15 minutes.
6. Then add the Gorgonzola and stir until completely melted.
7. Check seasoning and serve.