Mustard Crusted Wing Roast

Mustard Crusted Wing Roast
  • 6 servings
  • 0:20 Preparation
  • 2:15 Cooking
  • 2:45 Total Time


Add all
  • 4 lb
    (2 kg)

    bone-in beef wing roast

  • sufficient quantity, salt and pepper

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 5 Tbsp.
    (75 mL)

    Dijon mustard

  • 2 Tbsp.
    (30 mL)

    minced rosemary

  • 2 Tbsp.
    (30 mL)

    minced thyme

  • 1 Tbsp.
    (15 mL)

    coarsely ground peppercorns

  • 1/4 cup
    (60 mL)

    regular breadcrumbs


Preheat oven to 300°F (150°C).

Salt and pepper roast.

Heat oil in a skillet over medium-high heat.

Brown meat on all sides.

Cover roast with Dijon mustard.

In a wide-rimmed plate, combine rosemary with thyme, coarsely ground pepper and breadcrumbs.

Roll roast in herb mixture, covering mustard completely.

Place roast, bone down, on a grill in a shallow roasting pan and roast uncovered to desired degree of doneness. Alternately, roast can be placed on a bed of carrots, onions and celery.

Remove roast from oven, tent with foil, and let stand 10 minutes. Slice and serve immediately.

Source: Académie Culinaire

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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