Name: Standing Rib Roast, Spinach-Porcini Stuffing, Irish Whiskey Gravy, and Horseradish Cream
Yield: 10 Servings
Ingredients: 1 tablespoon olive oil; ½ cup finely chopped shallots (3 large); 2 garlic cloves, minced; ½ cup Irish whiskey; 1 750-ml bottle dry red wine; 4 cups low-salt chicken broth; 1 cup heavy whipping cream; 2 tablespoons Dijon mustard; 1 4-bone standing rib-eye roast (about 9 1/2 to 10 pounds), chine bone removed, fat trimmed to 1/2 inch thick; Spinach-Porcini Stuffing; 6 garlic cloves, finely chopped; 3 tablespoons olive oil; 3 tablespoons plus 2 teaspoons finely chopped fresh rosemary; 1½ tablespoons coarse kosher salt; 1 tablespoon coarsely ground black pepper; 1 tablespoon fennel seeds, crushed; 2 tablespoons black peppercorns, coarsely cracked in mortar with pestle or in resealable plastic bag with mallet; 1 cup low-salt chicken broth; ½ cup Irish whiskey; Horseradish Cream

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