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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.
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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
6 Votes
  • Gluten-free
4
servings
0:10
Preparation
1:00
COOKING
1:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/3 cup
    (80 mL)
    olive oil
  • 1/3 cup
    (80 mL)
    butter, at room temperature
  • 1/3 cup
    (80 mL)
    Dijon mustard
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  • 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
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  • 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

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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.

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