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Rib Roast with Walnut Crust and Citrus Sauce https://www.metro.ca/userfiles/image/recipes/rosbif-cotes-bœuf-raifort-noix-agrumes-6812.jpg PT20M PT2H00M PT2H20M
Preheat oven to 275˚F (140˚C). In a bowl, mix the mayonnaise and the horseradish. Set aside. In an oiled oven-safe frying pan, brown the meat on all sides at high heat. Remove from the pan, brush with the horseradish mayonnaise and coat with walnuts. Then put the beef back in the pan, bone side down, and roast for 60 minutes or until desired degree of doneness is reached. Remove the roast, cover it with aluminum foil and set aside. In the same frying pan, add the shallots and cook. Deglaze with the citrus juice, add the sugar and demi-glace, reduce for 2 minutes. Add the zest and season to taste.
6
3 1/2 lb (3 1/2 kg) seasoned Angus rib roast 2 Tbsp. (30 mL) vegetable oil 1/2 cup (125 mL) olive oil mayonnaise 2 Tbsp. (30 mL) prepared horseradish 1 cup (250 mL) walnuts very finely chopped
Rib Roast with Walnut Crust and Citrus Sauce

Rib Roast with Walnut Crust and Citrus Sauce

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  • Gluten-free
  • Lactose-free
6
servings
0:20
Preparation
2:00
COOKING
2:20
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 3 1/2 lb
    (3 1/2 kg)
    seasoned Angus rib roast
  • 2 Tbsp.
    (30 mL)
    vegetable oil

  • crust:
  • 1/2 cup
    (125 mL)
    olive oil mayonnaise
  • 2 Tbsp.
    (30 mL)
    prepared horseradish
  • 1 cup
    (250 mL)
    walnuts very finely chopped
  • sauce:

  • 2
    shallots
  • 2
    oranges grated zest and juice
  • 1
    pink grapefruit grated zest and juice
  • 2
    limes, grated zest and juice
  • 2 Tbsp.
    (30 mL)
    organic sugar
  • 1/2 cups
    (125 mL)
    beef demi-glace

  • Salt and pepper to taste
Imprimer ma sélection

Preparation

Preheat oven to 275˚F (140˚C).

In a bowl, mix the mayonnaise and the horseradish. Set aside.

In an oiled oven-safe frying pan, brown the meat on all sides at high heat. Remove from the pan, brush with the horseradish mayonnaise and coat with walnuts. Then put the beef back in the pan, bone side down, and roast for 60 minutes or until desired degree of doneness is reached.

Remove the roast, cover it with aluminum foil and set aside.

In the same frying pan, add the shallots and cook. Deglaze with the citrus juice, add the sugar and demi-glace, reduce for

2 minutes. Add the zest and season to taste.

Source : Metro

Wine and meal pairing

Aromatic and robust

Aromatic and robust

With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

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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