Rib Roast with Wine
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h |
| Total: | 1 h 30 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Chef Soeur Angèle |
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Recipe ingredients
- 2.5 lb. (1.2 kg) Red Grill Angus rib roast
- 1 Tbsp. (15 mL) butter*
- 1 Tbsp. (15 mL) Irresistibles olive oil*
- 1/4 cup (60 mL) chopped dried shallots
- 2/3 cup (170 mL) red wine
- 1 cup (250 mL) beef broth
- Fresh parsley, chopped to taste
- 1 Tbsp. (15 mL) butter*
- Salt and pepper to taste
Preparation
Preheat the oven to 180°C (350°F)
In a large pan, seize the roast in butter and oil.
Put the roast in a roasting pan and cook in the oven, 1 h or depending on the desired degree of doneness.
In a frying pan, sauté the shallots without browning.
Add the red wine and reduce by half.
Add the broth and continue cooking for a few minutes.
Remove from heat, add the parsley and butter, stirring using the back of a spoon. Check the seasoning.
De-bone the roast.
Serve with asparagus tips, miniature carrots and baked potatoes with sour cream and sprinkled with chives.
Suggestion
Put the roast in the roasting pan so that the bone will be in contact with the bottom and the fatty part on top. This way, the grease will drip onto the meat, protecting it and improving the flavour.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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