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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 for2 minutes. Add the zest and season to taste.
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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
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

Ingredients

Imprimer ma sélection
  • 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
    orange 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

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