Provençal Cross Rib Roast

Provençal Cross Rib Roast
  • 4 servings
  • 0:20 Preparation
  • 5:00 Cooking
  • 13:20 Total Time

Ingredients

Add all
  • marinade:

  • 4

    garlic cloves, peeled, halved and degermed

  • 2

    onions, cut into wedges

  • 4

    bay leaves

  • 1

    fresh thyme

  • 4 cups
    (1 L)

    red wine

  • 1 cup
    (250 mL)

    orange juice

  • 2 lb
    (1 kg)

    cross ribs roast

  • 6

    slices bacon, cut into thin strips

  • 2 Tbsp.
    (30 mL)

    olive oil

  • 3

    onions, sliced 1/2 inch (1 cm) thick

  • 3

    carrots, sliced 1/2 inch (1 cm) thick

  • 3

    tomatoes, diced

  • 4

    whole garlic cloves

  • zest of one orange, cut in a thin strip with a vegetable peeler

  • 1 cup
    (250 mL)

    red wine

  • 2 cups
    (500 mL)

    water

  • 1

    bouquet garni (bundle of bay leaves and sprigs of thyme and parsley)

  • 1/4 cup
    (60 mL)

    pastis, optional

  • Salt and pepper to taste

Preparation

The day before, mix up marinade and immerse roast in it.

Heat a thick-bottomed pan and cook bacon. Add oil. Remove roast from marinade and brown with bacon.

Add onions; when they are coloured, add carrots and tomatoes.

Simmer 10 minutes. Add remaining ingredients, except pastis. Season.

Simmer on very low heat for 4 hours.

Add pastis and simmer, half-covered, 30-40 minutes to reduce.

Source: Metro

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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© Société des alcools du Québec, 2007