Rib Roast with Wine

Rib Roast with Wine
  • 4 servings
  • 0:30 Preparation
  • 1:00 Cooking
  • 1:30 Total Time


Add all
  • 2 1/2 lb
    (1,2 kg)

    rib roast

  • 1 Tbsp.
    (15 mL)


  • 1 Tbsp.
    (15 mL)

    olive oil

  • 1/4 cup
    (60 mL)

    chopped dried shallots

  • 2/3 cup
    (170 mL)

    red wine

  • 1 cup
    (250 mL)

    beef broth

  • fresh parsley chopped to taste

  • 1 Tbsp.
    (15 mL)


  • Salt and pepper, to taste


Preheat the oven to 180°C (350°F).

In a large pan, seize the roast in butter and oil.

Put the roast in a roasting pan and cook in the oven, 1 h or depending on the desired degree of doneness.

In a frying pan, sauté the shallots without browning.

Add the red wine and reduce by half.

Add the broth and continue cooking for a few minutes.

Remove from heat, add the parsley and butter, stirring using the back of a spoon. Check the seasoning.

De-bone the roast.

Serve with asparagus tips, miniature carrots and baked potatoes with sour cream and sprinkled with chives.

Source: Chef Soeur Angèle

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