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Standing Rib Roast, marinated in beer, rosemary mushroom stew https://www.metro.ca/userfiles/image/recipes/Rosbif-cotes-GrilRouge-marine-biere-Irresistible-ragout-champignons-romarin-4074.jpg PT30M PT1H00M PT3H00M
In a deep dish, place meat and add beer, green onions, cloves of garlic and pepper. Cover with plastic wrap and marinate about 1 h 30 min in the refrigerator. Preheat the oven to 350°F (180°C) In a cast iron skillet large enough to accommodate the roast, melt butter and oil over high heat, then sear the meat on all sides to brown. Continue cooking in the oven about 1 hour. Remove meat from oven and let sit covered with aluminum foil, for the time it takes to prepare the mushroom stew. Quarter mushrooms. In a skillet, melt butter and sautéed mushrooms. Once mushrooms have acquired an attractive colour, add rosemary and half the broth, season and reduce to 3/4. Slice the roast beef and serve garnished with the mushroom stew.
4
1 standing rib roast approx. 1 2/3 lb (750 g) 2 x 341 ml bottles of beer 6 green onions, quartered 2 cloves of garlic 5 black peppercorns 1 Tbsp. (15 mL) butter 1 Tbsp. (15 mL) olive oil 1 cup (250 mL) oyster mushrooms 1 cup (250 mL) coffee mushrooms 1 cup (250 mL) portabella mushrooms 1 cup (250 mL) white mushrooms 3 Tbsp. (45 mL) butter 1 sprig of fresh rosemary, chopped 10 oz (284 mL) can of poultry broth Salt and pepper to taste
Standing Rib Roast, marinated in beer, rosemary mushroom stew

Standing Rib Roast, marinated in beer, rosemary mushroom stew

Rate this recipe
1 Vote
  • Lactose-free
4
servings
0:30
Preparation
1:00
COOKING
3:00
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1
    standing rib roast approx. 1 2/3 lb (750 g)
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  • 2 x 341 ml
    bottles of beer
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  • 6
    green onions, quartered
  • 2
    cloves of garlic
  • 5
    black peppercorns
  • 1 Tbsp.
    (15 mL)
    butter
  • 1 Tbsp.
    (15 mL)
    olive oil
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    1 L SELECTED VARIETIES

  • 1 cup
    (250 mL)
    oyster mushrooms
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  • 1 cup
    (250 mL)
    coffee mushrooms
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  • 1 cup
    (250 mL)
    portabella mushrooms
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  • 1 cup
    (250 mL)
    white mushrooms
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    227 g PRODUCT OF ONTARIO

  • 3 Tbsp.
    (45 mL)
    butter
  • 1
    sprig of fresh rosemary, chopped
  • 10 oz
    (284 mL)
    can of poultry broth
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    66 g - 1 kg SELECTED VARIETIES


  • Salt and pepper to taste
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Imprimer ma sélection

Preparation

In a deep dish, place meat and add beer, green onions, cloves of garlic and pepper. Cover with plastic wrap and marinate about 1 h 30 min in the refrigerator.

Preheat the oven to 350°F (180°C)

In a cast iron skillet large enough to accommodate the roast, melt butter and oil over high heat, then sear the meat on all sides to brown. Continue cooking in the oven about 1 hour.

Remove meat from oven and let sit covered with aluminum foil, for the time it takes to prepare the mushroom stew.

Quarter mushrooms.

In a skillet, melt butter and sautéed mushrooms. Once mushrooms have acquired an attractive colour, add rosemary and half the broth, season and reduce to 3/4.

Slice the roast beef and serve garnished with the mushroom stew.

Source : Metro

Legal Notice

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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