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BEEF RIB ROAST WITH SHALLOT WINE SAUCE Recipe

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This recipe for BEEF RIB ROAST WITH SHALLOT WINE SAUCE is from The Wengryn Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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SHALLOT WINE SAUCE
Ingredients:  
Ingredients:  
1 T DRIED ROSEMARY LEAVES, CRUSHED
3 CLOVES OF GARLIC CRUSHED
¾ TSP SALT
½ TSP PEPPER
3 TO 4 RB BEEF RIB ROAST WELL TRIMMED, 6 TO 8 LBS
1 RECEIPE SHALLOT WINE SAUCE
Directions:
Directions:
COMBINE ROSEMARY, GARLIC, SALT & PEPPER AND RUB EVENLY OVER ROAST.
PLACE ROAST FAT SIDE UP, ON RACK IN SHALLOW ROASTING PAN, INSERT MEAT THERMOMETER SO BULB IS IN THICKEST PART OF THE MEAT. DON'T ADD WATER, DON'T COVER. ROAST IN A 325º OVEN TO DESIRED DONENESS. 23 TO 26 MIN PER LB FOR RARE.
27 TO 32 MIN FOR MED. MEANWHILE PREPARE SHALLOT WINE SAUCE. REMOVE ROAST WHEN THERMOMETER REGISTERS 130 FOR RARE; 150 FOR MED. TENT ROAST WITH FOIL AND LET STAND 15 TO 20 MIN BEFORE CARVING.
 

SHALLOT WINE SAUCE
Ingredients:  
Ingredients:  
1/4 C SHALLOTS
2 T BUTTER
13 AND 3/4 OZ BEEF BROTH
1 C RED WINE
SALT AND PEPPER TO TASTE
Directions:
Directions:
COOK SHALLOTS IN A MED SAUCEPAN OVER MED HEAT 2 TO 3 MIN OR UNTIL SHALLOTS
ARE TENDER. ADD BEEF BROTH AND WINE, REDUCE HEAT AND BOIL GENTLY UNTIL
SAUCE IS REDUCED ABOUT 20 MIN. SEASON WITH SALT AND PEPPER, SERVE OVER MEAT.
Number Of Servings:
Number Of Servings:
2 CUPS

 

 

 

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