Rosemary Ribs Roast

Rosemary Ribs Roast
  • 4 servings
  • 0:10 Preparation
  • 1:30 Cooking
  • 1:40 Total Time


Add all
  • 5 lb
    (2 kg)

    ribs roast

  • 1 tsp.
    (5 mL)

    coarse ground pepper

  • 1 tsp.
    (5 mL)


  • 2 Tbsp.
    (30 mL)

    balsamic vinegar

  • 2 Tbsp.
    (30 mL)

    Dijon mustard

  • 3

    garlic cloves thinly sliced

  • 2

    fresh rosemary cut into 1 in. (2.5 cm) pieces

  • 2 1/2 cups
    (625 mL)

    sirloin beef


Preheat oven to 450°F (220°C).

Place roast bone-side down in a roasting pan.

In a bowl, mix pepper, salt, balsamic vinegar and Dijon mustard together. Brush meat with mixture.

Slip garlic slices and pieces of rosemary three quarters of the way into incisions cut in the meat.

Brown 10 minutes in the oven.

Reduce oven temperature to 350°F (180°C).

Add beef broth and roast 1h20 or until meat thermometer registers 140°F (60°C).

Set aside a few minutes in a paper foil.

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