Janet McCrackens revbensstek med tapenade

Ingredients for Janet McCracken's Rib Roast with Tapenade

• 240ml brine-cured pitted black olives (such as Kalamata)

• 240ml brine-cured pitted green olives (such as Picholine)

• 60 ml extra jungfruolja

• 2 tablespoons chopped fresh thyme

• 2 tablespoons drained capers

• 1 tablespoon chopped fresh rosemary

• 3 vitlöksklyftor, hackade

• 1 anchovy fillet packed in oil, drained

• 1 four-bone standing beef rib-eye roast (about 5.0kg ), chine bone removed, fat trimmed to 1/4"-1/2" thick

• 1 1/2 tablespoons kosher salt plus more

• Nymalen svartpeppar

• 240ml dry red wine (such as Merlot)

• 475ml reduced-sodium chicken or beef broth

• 2 sprigs thyme

• 2 tablespoons (1/4 stick) unsalted butter, room temperature, divided

• 1 tablespoon plain flour

Pulse all ingredients in a food processor until a coarse purée forms. DO AHEAD: Tapenade can be made 1 week ahead. Place in a small bowl. Cover; chill.

Line a rimmed baking sheet with plastic wrap, leaving a long overhang on both ends. Place roast on top. Season meat with salt and pepper, then rub tapenade all over roast. (If fat cap is thicker than 1/4", cut in between fat and meat, starting on side of fat farthest from bones and continuing to within about 1" of bones; your butcher can do this for you. Peel back layer of fat, leaving attached; season meat and spread some of tapenade under fat. This will help seasoning penetrate the meat. Lay fat back over meat.)

Tie 2 pieces of kitchen twine crosswise and 2 pieces lengthwise around roast to secure. Wrap tightly with excess plastic wrap and chill overnight. Let roast stand at room temperature for 1 hour before cooking.

Preheat oven to 218°C. Unwrap roast; set on a rack inside a deep roasting pan. Pour 475ml water into bottom of pan. Roast meat until deep brown, about 40 minutes. Reduce heat to 163°C and continue to roast until an instant-read thermometer inserted into the thickest part of meat registers 49°C for medium-rare (temperature will climb to 52°C after removed from oven), about 1 1/2 hours longer. Transfer rack with roast to a cutting board; let rest for at least 30 minutes.

Meanwhile, pour off fat from roasting pan; discard fat. Add wine to pan, set over medium heat, and cook, stirring to dissolve any browned bits from bottom of pan. Transfer liquid to a medium skillet and bring to a boil over medium-high heat. Reduce heat and simmer until wine is reduced to 60ml , 7-8 minutes. Add broth and thyme sprigs; cook until reduced to 170g , about 15 minutes.

Stir 1 tablespoon butter and flour in a small bowl until well blended. Whisk half of butter mixture into pan sauce. Return to a simmer and season to taste with salt and pepper. Sauce should be thick enough to coat a spoon but still runny. Whisk in remaining butter mixture to thicken more, if desired. Whisk in remaining 1 tablespoon butter.

Carve roast. Serve sauce alongside.

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