Rosemary rib roast
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h 30 min |
| Total: | 1 h 50 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Metro |
Recipe ingredients
- 1x 5-lb. (1 x 2.5 kg) Red Grill Angus ribs roast
- Salt and pepper to taste
- 3 Tbsp. (45 mL) Irresistibles extra virgin olive oil*
- 1 garlic bulb, broken up into cloves
- 2 unpeeled onions, cut in eighths
- 10 Irresistibles bay leaves*
- 8 sprigs of rosemary
- 6 Tbsp. (90 mL) unsalted butter*
- 1/2 lb. (227 g) chopped oyster mushrooms
Preparation
Preheat oven to 375°F (190°C).
Place the roast in a heavy casserole. Season. Drizzle oil over the fat.
Add unpeeled garlic cloves, wedges of onion, bay leaves and sprigs of rosemary.
Cover the roast with half the butter.
Roast for 1 1/2 hours. Roast until a meat thermometer inserted in the centre of the roast registers 150°F (65°C) for medium-rare.
Tent roast with foil and let stand 20 minutes before slicing.
Heat a skillet over medium-high heat. Melt remaining butter in hot skillet and fry mushrooms. Season. Serve with thin slices of roast and pan juices.
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!
You like this recipe?
Please comment it with your account