Main Dish
Smoked Rib-Eye Roast with Parsnip Mash and Karma Zin au Jus
Carol Shelton Wines
3354-B Coffey Lane
Santa Rosa, CA 95403
carolshelton.com
- RECIPE YEAR: 2015
- RECIPE BY: Gregory Hallihan
- YIELD: Serves 6
- PAIRS WELL WITH: Carol Shelton Wines Karma Zin
Thin slices of applewood cold-smoked beef rib-eye are served over a parsnip-potato mash with a drizzle of Karma Zin reduction sauce. If you don't have a way to do cold-smoking at home, you can rub the exterior of the roast with smoked sea salt instead. After smoking or rubbing it with the salt, be sure to let the roast stand overnight in the refrigerator before roasting it in the oven.
Ingredients:
- 1 beef rib-eye roast, about 5 pounds
- Smoked sea salt as needed (optional)
- Salt and freshly ground pepper, to taste
- 5 1/2 cups low-sodium beef broth (3 cans, each 14.5 ounces)
- 1 bottle (750 milliliters) Carol Shelton Karma Zin
- 2 pounds russet potatoes, peeled and quartered
- 1 pound parsnips, peeled and coarsely chopped
- 1/2 cup unsalted butter
- 3/4 cup heavy cream
Directions:
If possible, cold-smoke the roast with light applewood chips, about 2 smokings of 1 hour each. Alternatively, gently rub smoked sea salt over the roast. Wrap the roast in plastic wrap and refrigerate overnight to allow the smoke to permeate the roast and the meat to firm up a bit. Preheat the oven to 275°F. Rub the roast well with salt and pepper. Place in a large roasting pan and roast, uncovered, until an instant-read thermometer inserted into the thickest part of the meat registers 130°F, about 1 hour and 45 minutes. Meanwhile, in a large saucepan over medium-high heat, combine the broth and wine. Simmer until reduced to about 3/4 cup. This is the "au jus" sauce. While the sauce is reducing, put the potatoes and parsnips in another large saucepan and add water to cover, Lightly salt the water and bring to a boil over high heat. Reduce to a simmer and cook until the potatoes and parsnips are tender, about 15 minutes. Drain the vegetables and transfer to a food processor. Add the butter and cream, and process until smooth and creamy. Season with salt. When the roast is done, transfer it to a carving board, cover loosely with aluminum foil and let rest for 20 minutes. Cut the beef into very thin slices. Spoon the parsnip mash onto serving plates and lay the beef slices on part of the puree. Lightly drizzle with the Karma au jus. Serve hot with a glass of Karma Zin.
