Rib Roast With Garlic Crust Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
2: Whole heads garlic,
8 lbs: Three rib beef roast,
10: Onions,
1 1/2 lbs: Carrots,
1 lbs: Parsnips,
3 tbsp: Chopped parsley,
1 tsp: Cracked black pepper,
1 tsp: Minced fresh tarragon,
Butter or margarine,
Salt,
1/4 cup: Dry red wine,
1: Beef bouillon cube,
Directions:
Remove any loose papery skin from garlic,leaving heads intact.In a
large roasting pan,place roast,fat side up,and garlic.Insert a meat
thermometer into center of roast,being careful that the point does
not touch the bone. Roast beef in a 325 degree oven until thermometer
reaches 140 degrees for rare,23 to 25 minutes per pound or until of
desired doneness.
Meanwhile,cut each onion,lengthwise,in half.Peel carrots and
parsnips;cut each lengthwise in half,if large.After roast has roasted
1 hour,remove garlic and cool until easy to handle.After beef has
roasted 1 1/2 hours,add onions to drippings in roasting pan,turning
to coat with drippings.Roast 45 minutes,turning onions
occasionally,until fork tender.While beef and onions are
roasting,press soft,cooked garlic from each clove into a bowl.Stir in
parsley and black pepper;set aside.
In a 12" skillet over high heat,heat 3/4" water and carrots to
boiling.Reduce heat to low;cover and simmer about 15 minutes or until
tender.Drain;add minced tarragon,1 tablespoon butter and 1/4 teaspoon
salt.Keep warm.In a 10" skillet over high heat,cook 3/4" water and
parsnips to boiling.Reduce heat to low;cover and simmer about 15
minutes or until tender.Drain parsnips;remove to plate.In the same
skillet over medium heat,cook 2 tablespoons butter and 1/4 teaspoon
salt until butter turns golden brown,stirring.Return parsnips to
skillet,turning them to coat with butter.Keep warm.
When onions are done,remove to a bowl;keep warm.Evenly,spread garlic
paste mixture over beef.Roast about 30 minutes longer or until
coating is golden and beef is of desired doneness.
When beef is done,place on a warm large platter with
carrots,parsnips and onions.Keep warm while preparing red wine au jus
gravy.Skim any fat from meat drippings;add red wine,bouillon and 1
1/4 cups water.Over medium heat,heat mixture to boiling,stirring
constantly and scraping until brown bits are loosened from bottom of
pan.Serve beef roast with red wine au jus.
Source from luhu.jp
large roasting pan,place roast,fat side up,and garlic.Insert a meat
thermometer into center of roast,being careful that the point does
not touch the bone. Roast beef in a 325 degree oven until thermometer
reaches 140 degrees for rare,23 to 25 minutes per pound or until of
desired doneness.
Meanwhile,cut each onion,lengthwise,in half.Peel carrots and
parsnips;cut each lengthwise in half,if large.After roast has roasted
1 hour,remove garlic and cool until easy to handle.After beef has
roasted 1 1/2 hours,add onions to drippings in roasting pan,turning
to coat with drippings.Roast 45 minutes,turning onions
occasionally,until fork tender.While beef and onions are
roasting,press soft,cooked garlic from each clove into a bowl.Stir in
parsley and black pepper;set aside.
In a 12" skillet over high heat,heat 3/4" water and carrots to
boiling.Reduce heat to low;cover and simmer about 15 minutes or until
tender.Drain;add minced tarragon,1 tablespoon butter and 1/4 teaspoon
salt.Keep warm.In a 10" skillet over high heat,cook 3/4" water and
parsnips to boiling.Reduce heat to low;cover and simmer about 15
minutes or until tender.Drain parsnips;remove to plate.In the same
skillet over medium heat,cook 2 tablespoons butter and 1/4 teaspoon
salt until butter turns golden brown,stirring.Return parsnips to
skillet,turning them to coat with butter.Keep warm.
When onions are done,remove to a bowl;keep warm.Evenly,spread garlic
paste mixture over beef.Roast about 30 minutes longer or until
coating is golden and beef is of desired doneness.
When beef is done,place on a warm large platter with
carrots,parsnips and onions.Keep warm while preparing red wine au jus
gravy.Skim any fat from meat drippings;add red wine,bouillon and 1
1/4 cups water.Over medium heat,heat mixture to boiling,stirring
constantly and scraping until brown bits are loosened from bottom of
pan.Serve beef roast with red wine au jus.
Source from luhu.jp