RedGrill Standing Rib Roast, marinated in beer, rosemary mushroom stew
| Preparation: | 30 min |
| Marinating/Waiting: | 1 h 30 min |
| Cooking: | 1 h |
| Total: | 3 h |
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Metro |
Recipe ingredients
- 1 RedGrill standing rib roast approx. 1 2/3 lb (750g)
- 2- 341mL bottles of beer
- 6 green onions, quartered
- 2 cloves of garlic
- 5 black peppercorns
- 1 Tbsp (15 mL) butter*
- 1 Tbsp (15 mL) olive oil*
- 1 cup (250 mL) oyster mushrooms
- 1 cup (250 mL) coffee mushrooms
- 1 cup (250 mL) portabella mushrooms
- 1 cup (250 mL) white mushrooms
- 3 Tbsp (45 mL) butter*
- 1 sprig of fresh rosemary, chopped
- 1 10 oz (284 mL) can of poultry broth*
- Salt and pepper to taste
Preparation
In a deep dish, place meat and add beer, green onions, cloves of garlic and pepper. Cover with plastic wrap and marinate about 1 h 30 min in the refrigerator.
Preheat the oven to 350ºF (180ºC)
In a cast iron skillet large enough to accommodate the roast, melt butter and oil over high heat, then sear the meat on all sides to brown. Continue cooking in the oven about 1 hour.
Remove meat from oven and let sit covered with aluminum foil, for the time it takes to prepare the mushroom stew.
Quarter mushrooms.
In a skillet, melt butter and sautéed mushrooms. Once mushrooms have acquired an attractive colour, add rosemary and half the broth, season and reduce to 3/4.
Slice the roast beef and serve garnished with the mushroom stew.
Suggestion
* 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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