The holidays will look different this year, but you can still keep the staple meal

Angela Horkan with the Wisconsin Beef Council joins FOX6 WakeUp with a recipe for beef rib roast with red wine cherry sauce. 

The holidays will look a little different this year -- but you can still keep the staple holiday meal. Angela Horkan with the Wisconsin Beef Council joins FOX6 WakeUp with a recipe for beef rib roast with red wine cherry sauce.

INGREDIENTS:

1 beef Ribeye Roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)

Seasoning:

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
Holiday Wine Sauce:
2 tablespoons extra virgin olive oil
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
Salt

COOKING:

Heat oven to 350°F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.

Cook's Tip: To coarsely crush coriander seeds, place seeds in food-safe plastic bag; seal well. Crush seeds with rolling pin, using a back and forth rolling motion.

Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness.

Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)

Meanwhile prepare Holiday Wine Sauce. Heat olive oil in large nonstick skillet over medium heat until hot. Add mushrooms and shallots; cook and stir 6 to 9 minutes or until mushrooms are tender and browned. Remove from skillet; keep warm. Add 3/4 cup broth and wine to skillet; cook and stir over medium heat 12 to 16 minutes or until reduced to 1 cup. Combine remaining 1/4 cup broth and cornstarch in small bowl. Whisk cornstarch mixture and pepper into wine mixture; bring to a boil. Cook 1 minute or until sauce thickens, stirring occasionally. Remove from heat; add thyme and mushroom mixture. Season with salt, as desired.

Carve roast into slices; season with salt, as desired. Serve with Holiday Wine Sauce.