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Rib Roast with Wine https://www.metro.ca/userfiles/image/recipes/cote-boeuf-vin-128.jpg PT30M PT1H00M PT1H30M
Preheat the oven to 180°C (350°F).In a large pan, seize the roast in butter and oil.Put the roast in a roasting pan and cook in the oven, 1 h or depending on the desired degree of doneness.In a frying pan, sauté the shallots without browning.Add the red wine and reduce by half.Add the broth and continue cooking for a few minutes.Remove from heat, add the parsley and butter, stirring using the back of a spoon. Check the seasoning.De-bone the roast.Serve with asparagus tips, miniature carrots and baked potatoes with sour cream and sprinkled with chives.
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2 1/2 lb (1,2 kg) rib roast 1 Tbsp. (15 mL) butter 1 Tbsp. (15 mL) olive oil 1/4 cup (60 mL) chopped dried shallots 2/3 cup (170 mL) red wine 1 cup (250 mL) beef broth fresh parsley chopped to taste 1 Tbsp. (15 mL) butter Salt and pepper, to taste
Rib Roast with Wine

Rib Roast with Wine

Rate this recipe
6 Votes
  • Gluten-free
4
servings
0:30
Preparation
1:00
COOKING
1:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 1/2 lb
    (1,2 kg)
    rib roast
  • 1 Tbsp.
    (15 mL)
    butter
    You might like:

    Flyer Deals  (2)
    NATREL ORGANIC BUTTER

    NATREL ORGANIC BUTTER

    $5.99 ea.

    250 g, SALTED


    THORNLOE BUTTER

    THORNLOE BUTTER

    $6.99 ea.

    250 g SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    olive oil
    You might like:

    Flyer Deal  (1)
    BASSO EXTRA VIRGIN OLIVE OIL

    BASSO EXTRA VIRGIN OLIVE OIL

    $12.99 ea.

    1 L


  • 1/4 cup
    (60 mL)
    chopped dried shallots
  • 2/3 cup
    (170 mL)
    red wine
  • 1 cup
    (250 mL)
    beef broth

  • fresh parsley chopped to taste
  • 1 Tbsp.
    (15 mL)
    butter
    You might like:

    Flyer Deals  (2)
    NATREL ORGANIC BUTTER

    NATREL ORGANIC BUTTER

    $5.99 ea.

    250 g, SALTED


    THORNLOE BUTTER

    THORNLOE BUTTER

    $6.99 ea.

    250 g SELECTED VARIETIES



  • Salt and pepper, to taste
Imprimer ma sélection

Preparation

Preheat the oven to 180°C (350°F).

In a large pan, seize the roast in butter and oil.

Put the roast in a roasting pan and cook in the oven, 1 h or depending on the desired degree of doneness.

In a frying pan, sauté the shallots without browning.

Add the red wine and reduce by half.

Add the broth and continue cooking for a few minutes.

Remove from heat, add the parsley and butter, stirring using the back of a spoon. Check the seasoning.

De-bone the roast.

Serve with asparagus tips, miniature carrots and baked potatoes with sour cream and sprinkled with chives.

Source : Chef Soeur Angèle

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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.

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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