Servings: 10 to 12 (2 to 3 servings per pound)
Preparation Time: 30 minutes, plus roasting
7 to 8 pound rib roast with 4 to 5 ribs trimmed
¼ cup Dijon mustard
¼ cup chopped fresh parsley
2 tablespoons granulated sugar
Salt and freshly ground pepper
2 pounds button mushrooms, sliced
(about 4 cups)
1 cup red wine
3 cups beef stock
¼ cup all-purpose flour, mixed with 1 cup cold water
Preheat over to 475 degrees (hottest setting)
Combine the mustard, parsley and sugar in a small bowl. Brush the mixture over the entire roast. Season with salt and pepper.
Place the roast fat side up, on a rack, in a roasting pan. Place the roasting pan into the preheated oven. Immediately reduce the heat to 350 degrees, and roast for 18 minutes per pound or until the thermometer inserted into the thickest part of the roast reaches 140 degrees for rare, to 170 degrees for well done.
Remove the roast from the oven and let stand for 15 minutes before carving.
Sautee the mushrooms in the pan drippings over medium high heat. Remove with a slotted spoon to a bowl. Add the red wine to the pan. Simmer until the liquid is reduced by half, about 5 minutes. Add the beef stock and simmer for 5 minutes more. Add the flour mixture to the pan, a small amount at a time. Cook until the sauce thickens to gravy consistency. Add the mushrooms. Season with salt and pepper.
Preparation Time: 30 minutes, plus roasting
7 to 8 pound rib roast with 4 to 5 ribs trimmed
¼ cup Dijon mustard
¼ cup chopped fresh parsley
2 tablespoons granulated sugar
Salt and freshly ground pepper
2 pounds button mushrooms, sliced
(about 4 cups)
1 cup red wine
3 cups beef stock
¼ cup all-purpose flour, mixed with 1 cup cold water
Preheat over to 475 degrees (hottest setting)
Combine the mustard, parsley and sugar in a small bowl. Brush the mixture over the entire roast. Season with salt and pepper.
Place the roast fat side up, on a rack, in a roasting pan. Place the roasting pan into the preheated oven. Immediately reduce the heat to 350 degrees, and roast for 18 minutes per pound or until the thermometer inserted into the thickest part of the roast reaches 140 degrees for rare, to 170 degrees for well done.
Remove the roast from the oven and let stand for 15 minutes before carving.
Sautee the mushrooms in the pan drippings over medium high heat. Remove with a slotted spoon to a bowl. Add the red wine to the pan. Simmer until the liquid is reduced by half, about 5 minutes. Add the beef stock and simmer for 5 minutes more. Add the flour mixture to the pan, a small amount at a time. Cook until the sauce thickens to gravy consistency. Add the mushrooms. Season with salt and pepper.
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