Standing Rib Roast with Cognac Sauce

Preparation:	10 min
Marinating/Waiting:	0 min
Cooking:	1 h
Total:	1 h 10 min

4 to 6
servings

Category:	Meats and substitutes
Subcategory:	Beef
Source:	Metro

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Recipe of : Standing Rib Roast with Cognac Sauce

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Recipe ingredients

1/3 cup (80 mL) olive oil*
1/3 cup (80 mL) butter*, at room temperature
1/3 cup (80 mL) Dijon mustard*
2 Tbsp. (30 mL) ground 4-pepper mix
1 standing rib roast RedGrill or ordinary, of about 3 lb (1.5 kg)
Sauce
1 cup (250 mL) cognac
1 cup (250 mL) water
1/2 cup (125 mL) sour cream*
1 Tbsp. (15 mL) potato or corn starch*
Fresh chives, minced
Salt and pepper to taste

Preparation

Preheat oven to 325ºF (160ºC).
Mix preparation ingredients until creamy. Baste roast and place fat-side up in roasting pan. Insert meat thermometer (oven compatible) in flesh away from bone and fat. Put roast in oven.
After 15 minutes cooking, mix half of cognac with half of water, and pour over roast. When roast reaches desired degree of doneness,
remove from oven and let stand loosely covered with foil in which steam vents have been cut. Keep pan juices in a saucepan.
Deglaze pan with remaining cognac and water and pour into saucepan. Bring to a boil and reduce. Whisk in sour cream. Dissolve starch in a little cold water and add to saucepan, stirring until sauce reaches desired consistency. Add chives and season.

Suggestion

Replace cognac in the sauce with brandy or beef consommé.

* 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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