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Rib Roast with Wine https://www.metro.ca/userfiles/image/recipes/cote-boeuf-vin-128.jpg PT30M PT1H00M PT1H30M
Preheat the oven to 180°C (350°F).In a large pan, seize the roast in butter and oil.Put the roast in a roasting pan and cook in the oven, 1 h or depending on the desired degree of doneness.In a frying pan, sauté the shallots without browning.Add the red wine and reduce by half.Add the broth and continue cooking for a few minutes.Remove from heat, add the parsley and butter, stirring using the back of a spoon. Check the seasoning.De-bone the roast.Serve with asparagus tips, miniature carrots and baked potatoes with sour cream and sprinkled with chives.
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2 1/2 lb (1,2 kg) rib roast 1 Tbsp. (15 mL) butter 1 Tbsp. (15 mL) olive oil 1/4 cup (60 mL) chopped dried shallots 2/3 cup (170 mL) red wine 1 cup (250 mL) beef broth fresh parsley chopped to taste 1 Tbsp. (15 mL) butter Salt and pepper, to taste
Rib Roast with Wine

Rib Roast with Wine

Rate this recipe
6 Votes
  • Gluten-free
4
portions
0:30
Preparation
1:00
COOKING
1:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 1/2 lb
    (1,2 kg)
    rib roast
  • 1 Tbsp.
    (15 mL)
    butter
  • 1 Tbsp.
    (15 mL)
    olive oil
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  • 1/4 cup
    (60 mL)
    chopped dried shallots
  • 2/3 cup
    (170 mL)
    red wine
  • 1 cup
    (250 mL)
    beef broth

  • fresh parsley chopped to taste
  • 1 Tbsp.
    (15 mL)
    butter

  • Salt and pepper, to taste
Imprimer ma sélection

Preparation

Preheat the oven to 180°C (350°F).

In a large pan, seize the roast in butter and oil.

Put the roast in a roasting pan and cook in the oven, 1 h or depending on the desired degree of doneness.

In a frying pan, sauté the shallots without browning.

Add the red wine and reduce by half.

Add the broth and continue cooking for a few minutes.

Remove from heat, add the parsley and butter, stirring using the back of a spoon. Check the seasoning.

De-bone the roast.

Serve with asparagus tips, miniature carrots and baked potatoes with sour cream and sprinkled with chives.

Source : Chef Soeur Angèle

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Gluten-free recipes

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