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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
portions
0:20
Preparation
1:30
COOKING
1:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 5 lb
    (2 1/2 kg)
    ribs roast

  • salt and pepper to taste
  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil
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    SAVE $6.00
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    $7.99 ea.

    1 L SELECTED VARIETIES


  • 1
    garlic bulb, broken up into cloves
  • 2
    unpeeled onion, cut in eighths
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    CARROTS & YELLOW ONIONS

    CARROTS & YELLOW ONIONS

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    2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE


  • 10
    bay leaves
  • 8
    sprigs of rosemary
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  • 6 Tbsp.
    (90 mL)
    unsalted butter
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    GAY LEA SPREADABLE BUTTER

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    227 g, SELECTED VARIETIES


  • 1/2 lb
    (225 g)
    oyster mushrooms, chopped
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    PRODUCT OF CANADA BELLE GROVE WHOLE WHITE OR VITAMIN D CRIMINI MUSHROOMS 227 g , PRODUCT OF ONTARIO


    BELLE GROVE BUTTON MUSHROOMS

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    $3.99 ea.

    454 g, PRODUCT OF ONTARIO


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

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Lactose-free recipes

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