Crown Rack with Pistachio Crust

This main dish will highlight any table setting and wow your guests on any occasion.



For the Roast:

  • beef standing rib roast with 3 to 4 ribs
  • 2 tablespoons dijon mustard
  • 1 medium zucchini, cut into ¼ inch half moons
  • 1 small butternut squash, cut into chunks
  • 1 yukon gold potato, cut into chunks
  • 2 cloves of garlic, grated
  • 4 tablespoons of blended oil, separated
  • ¼ cup beef stock

For the Pistachio Crust:

  • ½ cup unsalted pistachios, chopped
  • 2 tablespoons of fresh thyme, chopped
  • 2 tablespoons of course ground bread crumbs
  • 1 tablespoon of melted butter
  • 1 teaspoon of fresh cracked black pepper
  • ½ teaspoon of kosher salt
  • 1 tablespoon of parsley, chopped, plus more for garnish
  • ½ teaspoon of coriander seeds, crushed
  • ½ teaspoon of herbs de Provence


  1. Preheat the oven to 350°F.
  2. In a large mixing bowl combine all of the ingredients for the crust together with the exception of the melted butter and mix together.
  3. After mixing thoroughly, add the melted butter to the crust mixture. Use your hands to combine the butter into the mixture. Set aside.
  4. Season the meat with 2 teaspoons of salt. Let sit at room temperature for 30 minutes to 1 hour.
  5. Once your meat reaches room temperature, pat the meat dry. Heat 2 tablespoons of blended oil in an All-Clad C2 Copper 3 Quart Sauteuse over medium-high heat. Sear the meat on all sides until golden brown all over. Turn off the heat and remove it from the pan.
  6. Immediately, brush the meat all over with the dijon mustard using a silicone pastry brush. Sprinkle the crust all over the meat and lightly press the crust into the meat to stick.
  7. In a separate large mixing bowl, combine the garlic, zucchini, potato, and squash with 1 tablespoon of blended oil. Season with salt and pepper to taste and combine completely.
  8. Reheat the C2 Copper Sauteuse pan over medium-low heat. Add 1 tablespoon of blended oil. Once preheated, add the vegetable mixture and sauté, stirring consistently for roughly 5 minutes.
  9. Nestle the rib roast into the vegetable mixture. Place in the oven on the middle rack and cook to medium rare (135°F) for roughly 2 hours and 15 minutes to 2 and a half hours.
  10. Remove the pan from the oven and let the meat rest undisturbed for 15 to 20 minutes before slicing.
  11. While the meat is resting, immediately add the beef stock to the vegetables and deglaze the pan scraping up all the flavor bits from the bottom.

Pro Tip:

If you would like to cook the meat to medium, your overall cook time will change to 2 and a half to 3 hours, or when the internal temperature is 140°F.


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