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Rosemary rib roast https://www.metro.ca/userfiles/image/recipes/roti-cotes-romarin-5748.jpg PT20M PT1H30M PT1H50M
Preheat oven to 375°F (190°C).Place the roast in a heavy casserole. Season. Drizzle oil over the fat.Add unpeeled garlic cloves, wedges of onion, bay leaves and sprigs of rosemary.Cover the roast with half the butter.Roast for 1 1/2 hours. Roast until a meat thermometer inserted in the centre of the roast registers 150°F (65°C) for medium-rare.Tent roast with foil and let stand 20 minutes before slicing.Heat a skillet over medium-high heat. Melt remaining butter in hot skillet and fry mushrooms. Season. Serve with thin slices of roast and pan juices.
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5 lb (2 1/2 kg) ribs roast salt and pepper to taste 3 Tbsp. (45 mL) extra virgin olive oil 1 garlic bulb, broken up into cloves 2 unpeeled onion, cut in eighths 10 bay leaves 8 sprigs of rosemary 6 Tbsp. (90 mL) unsalted butter 1/2 lb (225 g) oyster mushrooms, chopped
Rosemary rib roast

Rosemary rib roast

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  • Gluten-free
  • Lactose-free
6
servings
0:20
Preparation
1:30
COOKING
1:50
TOTAL TIME

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Ingredients

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  • 5 lb
    (2 1/2 kg)
    ribs roast
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    STORE MADE HOMESTYLE MEATLOAF OR MEATBALLS

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    PLATINUM GRILL ANGUS INSIDE ROUND LONDON BROIL, ALOUETTE, PINWHEELS OR STUFFED CUTLETS

    PLATINUM GRILL ANGUS INSIDE ROUND LONDON BROIL, ALOUETTE, PINWHEELS OR STUFFED CUTLETS

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  • salt and pepper to taste
  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil
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    846 ml SELECTED VARIETIES


  • 1
    garlic bulb, broken up into cloves
  • 2
    unpeeled onion, cut in eighths
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  • 10
    bay leaves
  • 8
    sprigs of rosemary
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  • 6 Tbsp.
    (90 mL)
    unsalted butter
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  • 1/2 lb
    (225 g)
    oyster mushrooms, chopped
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    PRODUCT OF U.S.A. GRAPE TOMATOES 283 g PRODUCT OF ONTARIO OR MEXICO BELLE GROVE WHOLE WHITE OR VITAMIN D CRIMINI MUSHROOMS 227 g, PRODUCT OF ONTARIO


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Preparation

Preheat oven to 375°F (190°C).

Place the roast in a heavy casserole. Season. Drizzle oil over the fat.

Add unpeeled garlic cloves, wedges of onion, bay leaves and sprigs of rosemary.

Cover the roast with half the butter.

Roast for 1 1/2 hours. Roast until a meat thermometer inserted in the centre of the roast registers 150°F (65°C) for medium-rare.

Tent roast with foil and let stand 20 minutes before slicing.

Heat a skillet over medium-high heat. Melt remaining butter in hot skillet and fry mushrooms. Season. Serve with thin slices of roast and pan juices.

Source : Metro

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Gluten-free recipes

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Lactose-free recipes

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