Rib roast with garlic crust
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Rib roast with garlic crust
  Roast    Garlic    Crust    Beef    Sauces    Ribs  
Last updated 6/12/2012 1:20:18 AM. Recipe ID 51990. Report a problem with this recipe.
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      Title: Rib roast with garlic crust
 Categories: Main dish, Meats, Beef, Garlic, Sauces
      Yield: 12 Servings
 
      2    Whole heads garlic
      8 lb Three rib beef roast
     10    Onions
  1 1/2 lb Carrots
      1 lb Parsnips
      3 tb Chopped parsley
      1 ts Cracked black pepper
      1 ts Minced fresh tarragon
           Butter or margarine
           Salt
    1/4 c  Dry red wine
      1    Beef bouillon cube
 
    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.
 




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Recipe ID 51990 (Apr 03, 2005)

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