Summary
| Yield | |
|---|---|
| Source | Ricardo Larrivée |
| Prep Time | 2 hours |
| Tags | Main Dish |
Description
Ingredients
- 4 lb beef rib roast
- 2 T dijon or spicy brown mustard
- 1 T mustard seed, crushed
- 1 T melted butter
- 2 t brown sugar or honey
- 1 onion, chopped into four hemispheres
- 2 carrots, chopped
- 3⁄4 c chicken broth
- 1⁄3 c white wine vinegar
- 1 bn green onions
- 2 egg yolks
- 3⁄4 c butter, sliced
- 1 T rosemary
- 1⁄4 T black pepper
Instructions
Rib Roast
Put the oven rack in the center. Preheat the oven to 375 °F. Sprinkle pepper over the roast. If you have a bone-in roast, put it with the bone down, creating a natural roasting spit. Either way, you should contain your roast with a mesh. In a bowl, mix the mustards, melted butter and brown sugar/honey. Spread on the meat evenly. Roast in the oven for 20 minutes.
Remove the roast from the oven and surround the roast on all sides with the chopped carrots and the whole onion hemispheres. Only add how many carrots you plan on eating. Add the chicken stock. Continue to roast for 1 hour and 10 minutes. If you like your roast a little more rare, remove earlier as the 1 hour and 10 minutes cooks the roast fully.
Set the roast aside on a plate and cover with aluminium foil. Let stand for 15 minutes. Untie and slice the roast. Serve with Béarnaise sauce and a nice loaf of bread. We recommend a rosemary and potato loaf.
Béarnaise Sauce
Chop the green onions into one inch segments, using only the first three to four inches of the stalk. You only want to use the onion part, not the chive section. Slice the onions into small matchsticks. In a saucepan, bring the vinegar, the green onions and pepper to a boil. Simmer until reduced to 2 tbsp of liquid, about 5 minutes at most. Remove from the heat. When cool enough, add the egg yolks and beat, making sure not to let the eggs cook. Bring up to medium-low heat and add the butter and the rosemary mix until melted.
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