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Rib Roast with Wild Mushroom and Red Wine Gravy https://www.metro.ca/userfiles/image/recipes/cote-bœuf-sauce-vin-champignons-5509.jpg PT15M PT2H00M PT2H15M
Preheat oven to 450°F (230°C). Season roast with salt and pepper. Mix thyme into Dijon mustard and rub all over the roast. Place beef fat-side up in a roasting pan. Roast 30 minutes. Reduce temperature to 350°F (180°C) and continue to roast 1 to 11/4 hours for rare. Remove to a carving board. Discard all but 2 Tbsp. (30 mL) fat from the pan. Set pan over medium-high heat. Add mushrooms and sauté 5 minutes. Add wine. Bring to a boil and simmer until reduced by half. Stir in broth, tomato paste and Worcestershire sauce. Whisk dissolved cornstarch into broth. Continue whisking until gravy bubbles and thickens. Spoon mushroom gravy over beef.
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4 1/2 lb (2 kg) standing rib roast salt and black pepper to taste 1/4 cup (60 mL) Dijon mustard 2 Tbsp. (30 mL) chopped fresh thyme or 1 1/2 teaspoon irresistibles dried thyme 3 cups (750 mL) sliced wild or button mushrooms 1 cup (250 mL) red wine 2 cups (500 mL) beef broth 1 Tbsp. (15 mL) tomato paste 1 Tbsp. (15 mL) Worcestershire sauce 1 Tbsp. cornstarch dissolved in 2 tablespoon (30 ml) water
Rib Roast with Wild Mushroom and Red Wine Gravy

Rib Roast with Wild Mushroom and Red Wine Gravy

Rate this recipe
4 Votes
  • Gluten-free
  • Lactose-free
8
servings
0:15
Preparation
2:00
COOKING
2:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4 1/2 lb
    (2 kg)
    standing rib roast
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  • salt and black pepper to taste
  • 1/4 cup
    (60 mL)
    Dijon mustard
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  • 2 Tbsp.
    (30 mL)
    chopped fresh thyme or 1 1/2 teaspoon irresistibles dried thyme
  • 3 cups
    (750 mL)
    sliced wild or button mushrooms
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    170 g CAPS OR SLICED, PRODUCT OF ONTARIO


  • 1 cup
    (250 mL)
    red wine
  • 2 cups
    (500 mL)
    beef broth
  • 1 Tbsp.
    (15 mL)
    tomato paste
  • 1 Tbsp.
    (15 mL)
    Worcestershire sauce
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  • 1 Tbsp.
    cornstarch dissolved in 2 tablespoon (30 ml) water
Imprimer ma sélection

Preparation

Preheat oven to 450°F (230°C).

Season roast with salt and pepper.

Mix thyme into Dijon mustard and rub all over the roast.

Place beef fat-side up in a roasting pan.

Roast 30 minutes. Reduce temperature to 350°F (180°C) and continue to roast 1 to 11/4 hours for rare.

Remove to a carving board.

Discard all but 2 Tbsp. (30 mL) fat from the pan. Set pan over medium-high heat.

Add mushrooms and sauté 5 minutes.

Add wine. Bring to a boil and simmer until reduced by half.

Stir in broth, tomato paste and Worcestershire sauce.

Whisk dissolved cornstarch into broth.

Continue whisking until gravy bubbles and thickens.

Spoon mushroom gravy over beef.

Source : Knorr

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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.

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