Rib Roast with Walnut Crust and Citrus Sauce

Rib Roast with Walnut Crust and Citrus Sauce
  • 6 servings
  • 0:20 Preparation
  • 2:00 Cooking
  • 2:20 Total Time


Add all
  • 3 1/2 lb
    (3 1/2 kg)

    seasoned Angus rib roast

  • 2 Tbsp.
    (30 mL)

    vegetable oil

  • crust:

  • 1/2 cup
    (125 mL)

    olive oil mayonnaise

  • 2 Tbsp.
    (30 mL)

    prepared horseradish

  • 1 cup
    (250 mL)

    walnuts very finely chopped

  • sauce:

  • 2


  • 2

    oranges grated zest and juice

  • 1

    pink grapefruit grated zest and juice

  • 2

    limes, grated zest and juice

  • 2 Tbsp.
    (30 mL)

    organic sugar

  • 1/2 cups
    (125 mL)

    beef demi-glace

  • Salt and pepper to taste


Preheat oven to 275˚F (140˚C).

In a bowl, mix the mayonnaise and the horseradish. Set aside.

In an oiled oven-safe frying pan, brown the meat on all sides at high heat. Remove from the pan, brush with the horseradish mayonnaise and coat with walnuts. Then put the beef back in the pan, bone side down, and roast for 60 minutes or until desired degree of doneness is reached.

Remove the roast, cover it with aluminum foil and set aside.

In the same frying pan, add the shallots and cook. Deglaze with the citrus juice, add the sugar and demi-glace, reduce for

2 minutes. Add the zest and season to taste.

Source: Metro

Wine and meal pairing

Aromatic and robust

Aromatic and robust
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.

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© Société des alcools du Québec, 2007