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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.
6
5 lb (2 1/2 kg) ribs roast 3 Tbsp. (45 mL) extra virgin olive oil 1 garlic bulb, broken up into cloves 2 unpeeled onions, 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

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

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 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 onions, cut in eighths
  • 10
    bay leaves
  • 8
    sprigs of rosemary
  • 6 Tbsp.
    (90 mL)
    unsalted butter
  • 1/2 lb
    (225 g)
    oyster mushrooms, chopped
Imprimer ma sélection

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

Wine and meal pairing

Aromatic and supple

Aromatic and supple

These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

Beer and meal pairing

Robust & malty

Robust & malty

Real roasted flavour.
Caramel and roasted malt flavours highlight the bitter hops bouquet of this medium-bodied beer.

Legal Notice

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.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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