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Prime Rib Roast with Feta-Parmesan Crust and Rosemary Tomatoes Served with Creamy Mushroom Barley https://www.metro.ca/userfiles/image/recipes/roti-boeuf-en-croute-feta-parmesan-tomates-orge-10428.jpg PT10M PT50M PT2H10M
Prime rib roast with feta-Parmesan crust and rosemary tomatoes:Rest meat at room temperature for 1 hour before cooking.Preheat oven to 400ºF (200ºC).Heat olive oil on high heat in a large oven-proof pan and brown meat on all sides for 2 or 3 minutes.Remove meat from pan and cover evenly in Dijon mustard.Sprinkle with feta and parmesan and press with fingers to help the crust stick.Season generously with pepper, place back in the pan and surround meat with tomatoes, rosemary and garlic.Place in oven 15 to 20 minutes per pound (for meat that’s rare to medium-rare).Remove from oven, cover with aluminum foil and let rest for 10 minutes before slicing.Creamy mushroom barley:In a large pan, heat olive oil over high heat and cook mushrooms until golden.At the last minute, add garlic scape.In a covered casserole dish over medium-low heat, cook barley in stock for 25 minutes.Once cooked, pour in cream and add mushrooms and parmesan, then cook a minute longer.Adjust seasoning before serving.
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Prime Rib Roast with Feta-Parmesan Crust and Rosemary Tomatoes Served with Creamy Mushroom Barley

Prime Rib Roast with Feta-Parmesan Crust and Rosemary Tomatoes Served with Creamy Mushroom Barley

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6
servings
0:10
Preparation
0:50
COOKING
2:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • prime rib roast with feta-Parmesan crust and rosemary tomatoes:


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    RED GRILL CAP OFF RIB STEAK VALUE PACK

    RED GRILL CAP OFF RIB STEAK VALUE PACK

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    CUT FROM CANADA AA GRADE OR HIGHER 22.02/kg


  • 3 Tbsp.
    (45 ml)
    olive oil
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    1 L SELECTED VARIETIES


  • 2 1/5 lb
    (1 kg)
    3-bone prime rib roast, trimmed
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    RED GRILL CAP OFF RIB STEAK VALUE PACK

    RED GRILL CAP OFF RIB STEAK VALUE PACK

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    CUT FROM CANADA AA GRADE OR HIGHER 22.02/kg


  • 1 Tbsp.
    (15 mL)
    Dijon mustard
  • 3 Tbsp.
    (45 ml)
    feta, in pieces
  • 1/3 cup
    (80 ml)
    parmesan, grated
  • 2 cups
    (500 mL)
    grape tomatoes
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    453 g PRODUCT OF ONTARIO


  • 2
    rosemary branches
  • 3
    garlic cloves, peeled and crushed
  • creamy mushrooms barley


    Flyer Deal  (1)
    BELLE GROVE WHOLE WHITE OR WHOLE CRIMINI MUSHROOMS

    BELLE GROVE WHOLE WHITE OR WHOLE CRIMINI MUSHROOMS

    $2.49 ea.

    227 g PRODUCT OF ONTARIO


  • 1 Tbsp.
    (15 mL)
    olive oil
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    Flyer Deal  (1)
    MASTRO EXTRA VIRGIN OLIVE OIL

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    1 L SELECTED VARIETIES


  • 3 cups
    (750 mL)
    mixed mushrooms (coffee, oyster, shiitake)
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  • 1 Tbsp.
    (15 mL)
    bottled garlic scape, chopped
  • 3/4 cup
    (180 mL)
    pearl barley, rinsed
  • 2 cups
    (500 mL)
    low-sodium beef stock
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  • 3 Tbsp.
    (45 mL)
    15% country-style cream
  • 1/3 cup
    (80 mL)
    parmesan, grated

  • salt and ground pepper
Imprimer ma sélection

Preparation

Prime rib roast with feta-Parmesan crust and rosemary tomatoes:

Rest meat at room temperature for 1 hour before cooking.

Preheat oven to 400ºF (200ºC).

Heat olive oil on high heat in a large oven-proof pan and brown meat on all sides for 2 or 3 minutes.

Remove meat from pan and cover evenly in Dijon mustard.

Sprinkle with feta and parmesan and press with fingers to help the crust stick.

Season generously with pepper, place back in the pan and surround meat with tomatoes, rosemary and garlic.

Place in oven 15 to 20 minutes per pound (for meat that’s rare to medium-rare).

Remove from oven, cover with aluminum foil and let rest for 10 minutes before slicing.

Creamy mushroom barley:

In a large pan, heat olive oil over high heat and cook mushrooms until golden.

At the last minute, add garlic scape.

In a covered casserole dish over medium-low heat, cook barley in stock for 25 minutes.

Once cooked, pour in cream and add mushrooms and parmesan, then cook a minute longer.

Adjust seasoning before serving.

Source : Metro

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