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Ribs Roast with Cognac Sauce https://www.metro.ca/userfiles/image/recipes/rosbif-cotes-grilrouge-sauce-cognac-4674.jpg PT10M PT1H00M PT1H10M
Preheat oven to 325° C (170° F).Mix preparation ingredients until creamy. Baste roast and place fat-side up in roasting pan. Put roast in oven.After 15 minutes cooking, mix half of cognac with half of water, and pour over roast. When roast reaches desired degree of doneness, remove from oven and let stand loosely covered with foil in which steam vents have been cut. Keep pan juices in a saucepan. Deglaze pan with remaining cognac and water and pour into saucepan.Bring to a boil and reduce.Whisk in sour cream. Dissolve starch in a little cold water and add to saucepan, stirring until sauce reaches desired consistency.Add chives and season. Serve sauce with roast.
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1/3 cup (80 mL) olive oil 1/3 cup (80 mL) butter, at room temperature 1/3 cup (80 mL) Dijon mustard 2 Tbsp. (30 mL) ground 4 pepper mix 1 RedGril Angus ribs roast sauce: 1 cup (250 mL) cognac 1 cup (250 mL) water 1/2 cup (125 mL) sour cream 1 Tbsp. (15 mL) potato or corn starch fresh chives, minced Salt and pepper
Ribs Roast  with Cognac Sauce

Ribs Roast with Cognac Sauce

Rate this recipe
2 Votes
  • Gluten-free
4
portions
0:10
Preparation
1:00
COOKING
1:10
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 1/3 cup
    (80 mL)
    olive oil
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  • 1/3 cup
    (80 mL)
    butter, at room temperature
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  • 1/3 cup
    (80 mL)
    Dijon mustard
  • 2 Tbsp.
    (30 mL)
    ground 4 pepper mix
  • 1
    RedGril Angus ribs roast
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  • sauce:
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  • 1 cup
    (250 mL)
    cognac
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    Metro WILL MAKE A $1 DONATION to Feed Ontario for every bag purchased.*
    SUPPORT YOUR LOCAL FOOD BANK

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    $14.99 ea.

    *Food Bank Donation Bags may be purchased at participating Metro locations at the price of $5.99, $9.99, or $14.99. Contents of each bag may vary based on product availability. From December 1-31, 2019, Metro will donate $1 to feed Ontario for ever bag purchased, up to a total of $25,000.


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  • 1 cup
    (250 mL)
    water
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    *FOOD BANK DONATION BAGS MAY BE PURCHASED AT PARTICIPATING METRO LOCATIONS AT THE PRICE OF $5.99, $9.99 OR $14.99. CONTENTS OF EACH BAG MAY VARY BASED ON PRODUCT AVAILABILITY. FROM DECEMBER 1-31, 2019, METRO WILL DONATE $1 TO FEED ONTARIO FOR EVERY BAG PURCHASED, UP TO A TOTAL OF $25,000.


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    $14.99 ea.

    *Food Bank Donation Bags may be purchased at participating Metro locations at the price of $5.99, $9.99, or $14.99. Contents of each bag may vary based on product availability. From December 1-31, 2019, Metro will donate $1 to feed Ontario for ever bag purchased, up to a total of $25,000.


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    $5.99 ea.

    *Food Bank Donation Bags may be purchased at participating Metro locations at the price of $5.99, $9.99, or $14.99. Contents of each bag may vary based on product availability. From December 1-31, 2019, Metro will donate $1 to feed Ontario for ever bag purchased, up to a total of $25,000.


  • 1/2 cup
    (125 mL)
    sour cream
  • 1 Tbsp.
    (15 mL)
    potato or corn starch
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  • fresh chives, minced
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  • Salt and pepper
Imprimer ma sélection

Preparation

Preheat oven to 325° C (170° F).

Mix preparation ingredients until creamy. Baste roast and place fat-side up in roasting pan. Put roast in oven.

After 15 minutes cooking, mix half of cognac with half of water, and pour over roast. When roast reaches desired degree of doneness, remove from oven and let stand loosely covered with foil in which steam vents have been cut. Keep pan juices in a saucepan. Deglaze pan with remaining cognac and water and pour into saucepan.

Bring to a boil and reduce.

Whisk in sour cream. Dissolve starch in a little cold water and add to saucepan, stirring until sauce reaches desired consistency.

Add chives and season. Serve sauce with roast.

Source : Metro

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