Rosemary rib roast

Rosemary rib roast
  • 6 servings
  • 0:20 Preparation
  • 1:30 Cooking
  • 1:50 Total Time


Add all
  • 5 lb
    (2 1/2 kg)

    ribs roast

  • salt and pepper to taste

  • 3 Tbsp.
    (45 mL)

    extra virgin olive oil

  • 1

    garlic bulb, broken up into cloves

  • 2

    unpeeled onions, cut in eighths

  • 10

    bay leaves

  • 8

    sprigs of rosemary

  • 6 Tbsp.
    (90 mL)

    unsalted butter

  • 1/2 lb
    (225 g)

    oyster mushrooms, chopped


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 150°F (65°C) for medium-rare.

Tent roast with foil and let stand 20 minutes before slicing.

Heat a skillet over medium-high heat. Melt remaining butter in hot skillet and fry mushrooms. Season. Serve with thin slices of roast and pan juices.

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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