Standing Rib Roast, marinated in beer, rosemary mushroom stew

Standing Rib Roast, marinated in beer, rosemary mushroom stew
  • 4 servings
  • 0:30 Preparation
  • 1:00 Cooking
  • 3:00 Total Time

Ingredients

Add all
  • 1

    standing rib roast approx. 1 2/3 lb (750 g)

  • 2 x 341 ml

    bottles of beer

  • 6

    green onions, quartered

  • 2

    cloves of garlic

  • 5

    black peppercorns

  • 1 Tbsp.
    (15 mL)

    butter

  • 1 Tbsp.
    (15 mL)

    olive oil

  • 1 cup
    (250 mL)

    oyster mushrooms

  • 1 cup
    (250 mL)

    coffee mushrooms

  • 1 cup
    (250 mL)

    portabella mushrooms

  • 1 cup
    (250 mL)

    white mushrooms

  • 3 Tbsp.
    (45 mL)

    butter

  • 1

    sprig of fresh rosemary, chopped

  • 10 oz
    (284 mL)

    can of poultry broth

  • Salt and pepper to taste

Preparation

In a deep dish, place meat and add beer, green onions, cloves of garlic and pepper. Cover with plastic wrap and marinate about 1 h 30 min in the refrigerator.

Preheat the oven to 350°F (180°C)

In a cast iron skillet large enough to accommodate the roast, melt butter and oil over high heat, then sear the meat on all sides to brown. Continue cooking in the oven about 1 hour.

Remove meat from oven and let sit covered with aluminum foil, for the time it takes to prepare the mushroom stew.

Quarter mushrooms.

In a skillet, melt butter and sautéed mushrooms. Once mushrooms have acquired an attractive colour, add rosemary and half the broth, season and reduce to 3/4.

Slice the roast beef and serve garnished with the mushroom stew.

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