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Provençal Cross Rib Roast https://www.metro.ca/userfiles/image/recipes/rosbif-cotes-croisees-provencal-3719.jpg PT20M PT5H00M PT13H20M
The day before, mix up marinade and immerse roast in it. Heat a thick-bottomed pan and cook bacon. Add oil. Remove roast from marinade and brown with bacon. Add onions; when they are coloured, add carrots and tomatoes. Simmer 10 minutes. Add remaining ingredients, except pastis. Season. Simmer on very low heat for 4 hours. Add pastis and simmer, half-covered, 30-40 minutes to reduce.
4
marinade 4 garlic cloves, peeled, halved and degermed 2 onions, cut into wedges 4 bay leaves 1 fresh thyme 4 cups (1 L) red wine 1 cup (250 mL) orange juice 2 lb (1 kg) cross ribs roast 6 slices bacon, cut into thin strips 2 Tbsp. (30 mL) olive oil 3 onions, sliced 1/2 inch (1 cm) thick 3 carrots, sliced 1/2 inch (1 cm) thick 3 tomatoes, diced 4 whole garlic cloves zest of one orange, cut in a thin strip with a vegetable peeler 1 cup (250 mL) red wine 2 cups (500 mL) water 1 bouquet garni (bundle of bay leaves and sprigs of thyme and parsley) Salt and pepper to taste
Provençal Cross Rib Roast

Provençal Cross Rib Roast

Rate this recipe
6 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:20
Preparation
5:00
COOKING
13:20
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients


  • marinade
  • 4
    garlic cloves, peeled, halved and degermed
  • 2
    onions, cut into wedges
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  • 4
    bay leaves
  • 1
    fresh thyme
  • 4 cups
    (1 L)
    red wine
  • 1 cup
    (250 mL)
    orange juice
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    946 ml, 1.65 - 1.75 L 2.5 L SELECTED VARIETIES

    SAVE UP TO $3.00
    TROPICANA

    TROPICANA

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    946 ml, 1.65 - 1.75 L OR IRRESISTIBLES ORANGE JUICE 2.5 L SELECTED VARIETIES

  • 2 lb
    (1 kg)
    cross ribs roast
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    SELECTED VARIETIES 13.21/kg

    RED GRILL BEEF SHORT RIBS

    RED GRILL BEEF SHORT RIBS

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    REGULAR OR MARINATED CUT FROM CANADA AA GRADES OR HIGHER

  • 6
    slices bacon, cut into thin strips
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  • 2 Tbsp.
    (30 mL)
    olive oil
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    1 L SELECTED VARIETIES

  • 3
    onions, sliced 1/2 inch (1 cm) thick
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    CARROTS OR YELLOW ONIONS

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    3 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE

  • 3
    carrots, sliced 1/2 inch (1 cm) thick
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  • 3
    tomatoes, diced
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    2 lb PRODUCT OF MEXICO Avocados 5 PK PRODUCT OF MEXICO

  • 4
    whole garlic cloves

  • zest of one orange, cut in a thin strip with a vegetable peeler
  • 1 cup
    (250 mL)
    red wine
  • 2 cups
    (500 mL)
    water
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    SAN BENEDETTO CARBONATED OR SPRING WATER

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    FIJI NATURAL WATER

    FIJI NATURAL WATER

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    1 L

  • 1
    bouquet garni (bundle of bay leaves and sprigs of thyme and parsley)

  • Salt and pepper to taste
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Imprimer ma sélection

Preparation

The day before, mix up marinade and immerse roast in it.

Heat a thick-bottomed pan and cook bacon. Add oil. Remove roast from marinade and brown with bacon.

Add onions; when they are coloured, add carrots and tomatoes.

Simmer 10 minutes. Add remaining ingredients, except pastis. Season.

Simmer on very low heat for 4 hours.

Add pastis and simmer, half-covered, 30-40 minutes to reduce.

Source : Metro

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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