Putting-On-the-Ritz Roast Beef
junio 18, 2015
Impress everyone with this elegant roast beef recipe, infused with garlic, coated with herbs, and served with wine gravy. If using a Prime Rib you may need to allow an additional 30 to 45 minutes.
[timer length=150]150 Minutes[/timer]
- Prep: 10 mins
- Cook: 2 hrs 30 mins
2 hrs 30 mins
2 hrs 40 mins
- Productos: 10 - 12 Servings
Cut slits all over roast with tip of knife and insert garlic slivers. In small bowl, combine mustard, thyme, rosemary and oil. Spread all over top and sides of roast. Place fat side up on rack in shallow roasting pan (no water necessary). Insert ovensafe meat thermometer into centre of roast, avoiding fat or bone.
Remove roast from oven; transfer to cutting board. Cover with foil and let stand for at least 15 minutes. Meanwhile, make Wine Gravy. (Roasts can stand 20 to 30 minutes before carving into thin slices.)
Wine Gravy: In small cup, mix 1 tbsp (15 mL) cold water into 1 tbsp (15 mL) cornstarch; set aside. Add 3 tbsp (45 mL) chopped shallots or onions to reserved juices in roasting pan; cook over medium heat, stirring occasionally, for 2 minutes or until softened. Stir in 1 cup (250 mL) dry red wine and bring to boil, stirring to scrape up brown bits. Cook until reduced by half. Whisk in reserved cornstarch mixture and 1 cup (250 L) beef broth; cook, whisking, for 1 minute or until glossy and thickened. Season with salt and pepper to taste.
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