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: | Académie Culinaire |
Recipe ingredients
- 5 lb (2.5 kg) rib roast
- 3 Tbsp (45 mL) Irresistibles extra virgin olive oil*
- 1 garlic bulb, separated into cloves
- 2 unpeeled onions, cut in eighths
- 10 Irresistibles bay leaves*
- 8 sprigs of rosemary
- 6 Tbsp (90 mL) Selection unsalted butter *
- 8 oz (227 g) chopped oyster mushrooms
- To taste salt and pepper
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 65°C (150°F) for medium-rare.
Tent roast with foil and let stand 20 minutes before slicing.
fried oystermushrooms
Heat a skillet over medium-high heat. Melt remaining butter in hot skillet and fry mushrooms. Season to taste.
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!
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