Recipe #3094
Rosemary Ribs Roast
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h 30 min |
| Total: | 1 h 40 min |
4-6
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 5 lb ( 2.2 kg) ribs roast
- 1 tsp. (5 mL) each: coarse ground pepper and salt
- 2 Tbsp. (30 mL) Irresistibles balsamic vinegar*
- 2 Tbsp. (30 mL) Irresistibles Dijon mustard*
- 3 garlic cloves, thinly sliced
- 2 sprigs fresh rosemary, cut into 1-in. (2.5-cm) pieces
- 2 1/2 cups (625 mL) beef broth
Preparation
Preheat oven to 450°F (220°C).
Place roast bone-side down in a roasting pan.
In a bowl, mix pepper, salt, balsamic vinegar and Dijon mustard together. Brush meat with mixture.
Slip garlic slices and pieces of rosemary three quarters of the way into incisions cut in the meat.
Brown 10 minutes in the oven.
Reduce oven temperature to 350°F (180°C).
Add beef broth and roast 1h20 or until meat thermometer registers 140°F (60°C).
Set aside a few minutes in a paper foil.
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!
Recipe suggestions
- French Style Roast with Rosemary
- Barbecued Ribs
- ROSEMARY RIB ROAST
- Honey and rosemary braised veal roast
- Red Grill Angus Ribs Roast with Cognac Sauce
- RedGrill Standing Rib Roast, marinated in beer, rosemary mushroom stew
- Island Ribs
- Rosemary rib roast
- Glazed Barbecued Spare Ribs
- Roast Leg of Lamb with Garlic and Rosemary
French Style Roast with Rosemary
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