Ingredients
The following ingredients have 4 Servings
- 1 14 lb rib beef roast (bone in with fat on top, approximately 12 - 14 pounds)
- 1 package cheesecloth
- 1 sheet pan
- 1 roasting rack or cooling rack to fit in sheet pan
- Space in the back of refrigerator for up to 10 days
- 1 Tablespoon dried thyme
- 1 1/2 Tablespoon dried rosemary
- 4 Tablespoons freshly cracked black pepper
- 1 1/2 Tablespoon granulated garlic
- 1 1/2 Tablespoons granulated onion
- 3 Tablespoon kosher salt
- 1 Tablespoon coriander (toasted and cracked)
- 3 Tablespoons olive oil
- 3 carrots (washed, ends trimmed and cut into large 3-inch chunks)
- 3 celery stalks (washed and cut into large 3-inch pieces)
- 2 yellow onions (peeled and quartered)
- 2 cups beef broth
- Pan drippings from roast (about 1 1/2 cups)
- 3/4 up red wine
- 2 cups beef stock
- 3 Tablespoons unsalted butter
- Kosher salt and freshly cracked black pepper
