Winter Rib Roast

Winter Rib Roast
  • 6 servings
  • 0:05 Preparation
  • 0:40 Cooking
  • 0:55 Total Time


Add all
  • 1

    large onion sliced

  • 2 1/2 lbs
    (1 kg)

    rib roast without bone

  • 3

    cloves garlic

  • 3 Tbsp.
    (45 mL)

    Dijon mustard

  • 2 Tbsp.
    (30 mL)


  • 2 Tbsp.
    (30 mL)

    olive oil

  • 1 Tbsp.
    (15 mL)

    fresh thyme, crumbled

  • 1 tsp.
    (5 mL)

    dried fresh parsley

  • 1 tsp.
    (5 mL)

    peppercorns, crushed


Preheat oven to 450°F (230°C).

Arrange onion slices on the bottom of a roasting pan and set the roast on top, fat side up.

Slice one of the garlic cloves. Make incisions in the roast and insert slices of garlic.

In a bowl, mix the two remaining pre-chopped garlic cloves with Dijon mustard, honey and olive oil. Brush roast with half this mixture.

Sear meat in oven for 10 min.

Baste roast with the rest of the mixture and sprinkle with thyme, parsley and pepper.

Reduce heat to 325°F (160°C) and continue cooking for 40 min.

Remove roast from oven, cover it with aluminium foil and let it stand for 10 min.

Slice and serve with your favorite vegetables.

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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