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Learn how to make standing rib roast with fig-port glaze and a chocolate coconut custard pie with help from Food Network star, Aida Mollenkamp!

Standing Rib Roast with Fig-Port Glaze
Makes 6 to 8 servings servings
Total Time: 1 hour 30 mins
Prep Time: 15 mins

Ingredients
For the roast
2 tbsp olive oil
6 medium garlic cloves, roughly chopped
2 tbsp fresh thyme leaves, roughly chopped
1 tbsp kosher salt, plus more for seasoning
2 tsp freshly ground black pepper, plus more for seasoning
1 (3 to 4-rib) standing rib roast (about 7 to 8 pounds)

For the sauce
2 tbsp unsalted butter
1/2 medium yellow onion, finely chopped
2 cups ruby port
1 cup low-sodium beef broth
1/4 cup fig jam or pear or quince preserves
3 sprigs fresh thyme leaves
1/2 teaspoon freshly ground black pepper

Directions

Combine the oil, garlic, thyme, salt, and pepper in a bowl and mix to combine. Rub the mixture all over the roast and set aside at room temperature for 1 hour. (Can be done up to 1 day ahead. Store covered in the refrigerator and bring to room temperature while oven heats, at least 30 minutes).

Meanwhile, heat oven to 450°F and arrange rack in lower third. Place roast, bone-side down, in a roasting pan, and roast until the meat is browned, about 25 minutes.

Meanwhile, make the sauce: Melt butter in large saucepan over high heat. When it foams, add onion, season with a pinch of salt, and cook until just softened. Add port, broth, jam, thyme, and pepper, and bring to a boil. Boil until reduced to 1 1/4 cups, 15 to 20 minutes. Strain into a bowl, pressing on solids to extract as much liquid as possible. Discard solids. Reserve half the reduction for serving and half for glaze. (DO AHEAD: Can be made up to 2 days ahead. Cool slightly, then cover and refrigerate until ready to use.)

Reduce the oven to 350°F, and continue to cook the roast. Brush the roast with the glaze every 15 minutes. Roast until the internal temperature registers 120°F, about 1 more hour. (Be sure the thermometer is exactly in the center of the roast.)

Remove from oven and transfer to a cutting board. Cover loosely with aluminum foil and let rest for 15 minutes. Remove kitchen string, cut meat off the bones and carve against the grain into slices. Transfer to a serving platter and serve sauce on the side.

Chocolate Coconut Custard Pie
Makes 1 (9 inch) pie (about 8 to 12 servings)
Total Time: 30 minutes, plus cooling time
Prep Time: 30 minutes

Ingredients
For the crust
8 tablespoons (4 ounces) unsalted butter
2 cups chocolate wafer cookie crumbs (from an 8 oz box) (such as Nabisco Famous Wafers)*

For the filling
4 ounces bittersweet chocolate, finely chopped
2 (14 ounces) cans coconut milk (about 3 cups)
2/3 cup granulated sugar
1 tablespoon vanilla extract
3/4 teaspoon kosher salt
1/3 cup cornstarch
1/3 cup water

For the topping
1 cup chilled heavy cream
2 tbsp granulated sugar
1 tbsp rum (optional)
1 tsp vanilla extract
1 cup unsweetened flaked coconut, toasted

Directions

For the crust
Melt the butter and mix with cookie crumbs until thoroughly moistened. Transfer to an 9 1/2-inch pie plate and, using the back of a cup or measuring cup, press mixture into the pan, evenly covering the bottom and sides of the pan. Set in freezer until set, at least 10 minutes. (Can be made through this step up to 2 days ahead. Cover with plastic wrap and store in the freezer.)

For the filling
Meanwhile, melt the chocolate in a small pan over very low heat, stirring constantly, until smooth. (Alternatively, place chocolate in a microwave-safe bowl and microwave at 15 second intervals, stirring between each interval, until melted.)

Pour chocolate into the crust and, using the back of a spoon, quickly spread the chocolate over the crust in a thin layer. Return crust to the freezer to set up, at least 10 minutes. (Can be made through this step up to 2 days ahead. Cover with plastic wrap and store in the freezer.)

Make the coconut custard: Combine coconut milk, sugar, vanilla, and salt in a medium saucepan and bring to a boil.

Meanwhile, place cornstarch in a small bowl then gradually whisk in the water until smooth. Reduce heat to low, stir the cornstarch mixture into the coconut milk mixture, and cook until it has thickened enough that it looks like yogurt, about 1 more minute. Pour hot coconut custard into the pie crust and refrigerate until set and cooled, at least 4 hours. (Can be made through this step up to 2 days ahead. Cover with plastic wrap and store in refrigerator.)

For the topping
When the pie is thoroughly chilled, prepare the topping. Place cream in a large, clean bowl and whip with a clean whisk until it becomes fluffy and light, with soft peaks, about 3 minutes. Whisk in sugar, rum, and vanilla until cream is just thick enough to hold onto the whisk.

Spread whipped cream evenly over the top of the cooled pie then sprinkle with toasted coconut flakes and serve. (Can be made up to 2 days ahead of time and stored, covered with plastic wrap in the refrigerator. Top with toasted coconut just before serving.)

*Note: To make cookie crumbs, place cookies in a food processor and process until broken up into crumbs. (Alternatively, place cookies in a resealable plastic bag and hit with a meat mallet or rolling pin until you have small crumbs.) You want 2 cups of cookie crumbs for this recipe.

Recipes courtesy of Aida Mollenkamp.