Beef roast with chocolate port sauce

MAKES 8 SERVINGS

1 beef rib roast (6 to 8 pounds,

small end, back bone removed)

SEASONING:

3 tablespoons freshly grated

orange peel

2 tablespoons finely chopped

fresh thyme

1 tablespoon finely chopped garlic

1 tablespoon coarse grind black

pepper

3 tablespoons butter

¾ cup finely chopped shallots

1½ teaspoons finely chopped

fresh thyme

1¼ cups port wine

1 can (14 to 14½ ounces)

ready-to-serve beef broth

¾ cup whipping cream

1 tablespoon soy sauce

¾ ounce bittersweet chocolate,

finely chopped

Salt and ground black pepper

Parsley (optional)

Heat oven to 350 degrees.

Combine seasoning ingredients (through pepper); press evenly onto all surfaces of beef roast. 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 oven 2?206-140? to 2½ hours for medium rare; 2?226-130? to 3 hours for medium doneness.

Tip: To prevent seasoning on roast from over-browning, tent loosely with aluminum foil after roasting 1 hour.

Meanwhile, prepare chocolate port sauce: Melt butter in large nonstick skillet over medium heat. Add shallots and thyme; cook and stir 4 to 6 minutes or until shallots are lightly browned. Add port; cook 5 to 7 minutes or until reduced by ½, stirring occasionally. Stir in cream and soy sauce; cook 3 to 5 minutes or until slightly thickened, stirring frequently. Remove from heat. Add chocolate; stir until melted. Season with salt and pepper, as desired. Keep warm.

About 45 minutes before serving, prepare goat cheese mashed potatoes (see recipe).

Remove roast when meat thermometer registers 135 degrees for medium rare, 150 degrees 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 degrees to reach 145 degrees for medium rare, 160 degrees for medium.)

Carve roast into slices; season with salt as desired. Serve with sauce and mashed potatoes. Garnish with parsley, if desired.

Nutrition facts per serving: 642 calories, 27 g fat, 12 g saturated fat, 230 mg cholesterol, 11 g carbohydrates, 74 g protein, 408 mg sodium, 0 g fiber