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Rosemary Ribs Roast https://www.metro.ca/userfiles/image/recipes/rosbif-cotes-romarin-3094.jpg PT10M PT1H30M PT1H40M
Preheat oven to 450°F (220°C).Place roast bone-side down in a roasting pan.In a bowl, mix pepper, salt, balsamic vinegar and Dijon mustard together. Brush meat with mixture.Slip garlic slices and pieces of rosemary three quarters of the way into incisions cut in the meat.Brown 10 minutes in the oven.Reduce oven temperature to 350°F (180°C).Add beef broth and roast 1h20 or until meat thermometer registers 140°F (60°C).Set aside a few minutes in a paper foil.
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5 lb (2 kg) ribs roast 1 tsp. (5 mL) coarse ground pepper 1 tsp. (5 mL) Salt 2 Tbsp. (30 mL) balsamic vinegar 2 Tbsp. (30 mL) Dijon mustard 3 garlic cloves thinly sliced 2 fresh rosemary cut into 1 in. (2.5 cm) pieces 2 1/2 cups (625 mL) sirloin beef
Rosemary Ribs Roast

Rosemary Ribs Roast

Rate this recipe
13 Votes
  • Gluten-free
  • Lactose-free
4
portions
0:10
Preparation
1:30
COOKING
1:40
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 5 lb
    (2 kg)
    ribs roast
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  • 1 tsp.
    (5 mL)
    coarse ground pepper
  • 1 tsp.
    (5 mL)
    Salt
  • 2 Tbsp.
    (30 mL)
    balsamic vinegar
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  • 2 Tbsp.
    (30 mL)
    Dijon mustard
  • 3
    garlic cloves thinly sliced
  • 2
    fresh rosemary cut into 1 in. (2.5 cm) pieces
  • 2 1/2 cups
    (625 mL)
    sirloin beef
Imprimer ma sélection

Preparation

Preheat oven to 450°F (220°C).

Place roast bone-side down in a roasting pan.

In a bowl, mix pepper, salt, balsamic vinegar and Dijon mustard together. Brush meat with mixture.

Slip garlic slices and pieces of rosemary three quarters of the way into incisions cut in the meat.

Brown 10 minutes in the oven.

Reduce oven temperature to 350°F (180°C).

Add beef broth and roast 1h20 or until meat thermometer registers 140°F (60°C).

Set aside a few minutes in a paper foil.

Source : Metro

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Lactose-free recipes

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