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Standing Rib Roast with Cognac Sauce https://www.metro.ca/userfiles/image/recipes/rosbif-cotes-bœuf-marine-sauce-cognac-3717.jpg PT10M PT1H00M PT1H10M
Preheat oven to 325°F (160°C). Mix preparation ingredients until creamy. Baste roast and place fat-side up in roasting pan. Insert meat thermometer (oven compatible) in flesh away from bone and fat. Put roast in oven. After 15 minutes cooking, mix half of cognac with half of water, and pour over roast. When roast reaches desired degree of doneness, remove from oven and let stand loosely covered with foil in which steam vents have been cut. Keep pan juices in a saucepan. Deglaze pan with remaining cognac and water and pour into saucepan. Bring to a boil and reduce. Whisk in sour cream. Dissolve starch in a little cold water and add to saucepan, stirring until sauce reaches desired consistency. Add chives and season.
4
1/3 cup (80 mL) olive oil 1/3 cup (80 mL) butter, at room temperature 1/3 cup (80 mL) Dijon mustard 2 Tbsp. (30 mL) ground 4 pepper mix 3 lbs (1 1/2 kg) standing rib roast redgrill or ordinary
Standing Rib Roast with Cognac Sauce

Standing Rib Roast with Cognac Sauce

Rate this recipe
5 Votes
  • Gluten-free
4
servings
0:10
Preparation
1:00
COOKING
1:10
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/3 cup
    (80 mL)
    olive oil
  • 1/3 cup
    (80 mL)
    butter, at room temperature
  • 1/3 cup
    (80 mL)
    Dijon mustard
  • 2 Tbsp.
    (30 mL)
    ground 4 pepper mix
  • 3 lbs
    (1 1/2 kg)
    standing rib roast redgrill or ordinary
  • sauce:

  • 1 cup
    (250 mL)
    cognac
  • 1 cup
    (250 mL)
    water
  • 1/2 cup
    (125 mL)
    sour cream
  • 1 Tbsp.
    (15 mL)
    potato or corn starch

  • fresh chives, minced

  • Salt and pepper to taste
Imprimer ma sélection

Preparation

Preheat oven to 325°F (160°C).

Mix preparation ingredients until creamy. Baste roast and place fat-side up in roasting pan. Insert meat thermometer (oven compatible) in flesh away from bone and fat. Put roast in oven.

After 15 minutes cooking, mix half of cognac with half of water, and pour over roast. When roast reaches desired degree of doneness,

remove from oven and let stand loosely covered with foil in which steam vents have been cut. Keep pan juices in a saucepan.

Deglaze pan with remaining cognac and water and pour into saucepan. Bring to a boil and reduce. Whisk in sour cream. Dissolve starch in a little cold water and add to saucepan, stirring until sauce reaches desired consistency. Add chives and season.

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.

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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