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Rib Roast with Wild Mushroom and Red Wine Gravy
2013-08-06
https://www.metro.ca/userfiles/image/recipes/cote-bœuf-sauce-vin-champignons-5509.jpg
PT15M
PT2H00M
PT2H15M
Preheat oven to 450°F (230°C).Season roast with salt and pepper.Mix thyme into Dijon mustard and rub all over the roast.Place beef fat-side up in a roasting pan.Roast 30 minutes. Reduce temperature to 350°F (180°C) and continue to roast 1 to 11/4 hours for rare.Remove to a carving board.Discard all but 2 Tbsp. (30 mL) fat from the pan. Set pan over medium-high heat.Add mushrooms and sauté 5 minutes.Add wine. Bring to a boil and simmer until reduced by half.Stir in broth, tomato paste and Worcestershire sauce.Whisk dissolved cornstarch into broth.Continue whisking until gravy bubbles and thickens.Spoon mushroom gravy over beef.
8
Knorr
4
5
5
1
4 1/2 lb (2 kg) standing rib roast
salt and black pepper to taste
1/4 cup (60 mL) Dijon mustard
2 Tbsp. (30 mL) chopped fresh thyme or 1 1/2 teaspoon irresistibles dried thyme
3 cups (750 mL) sliced wild or button mushroom
1 cup (250 mL) red wine
2 cups (500 mL) beef broth
1 Tbsp. (15 mL) tomato paste
1 Tbsp. (15 mL) Worcestershire sauce
1 Tbsp. cornstarch dissolved in 2 tablespoon (30 ml) water
Rib Roast with Wild Mushroom and Red Wine Gravy
-
![]()
Gluten-free -
![]()
Lactose-free
8
servings
0:15
Preparation
2:00
COOKING
2:15
TOTAL TIME
Ingredients
-
4 1/2 lb
(2 kg)standing rib roast
-
salt and black pepper to taste
-
1/4 cup
(60 mL)Dijon mustard
-
2 Tbsp.
(30 mL)chopped fresh thyme or 1 1/2 teaspoon irresistibles dried thyme
-
3 cups
(750 mL)sliced wild or button mushroom
-
1 cup
(250 mL)red wine
-
2 cups
(500 mL)beef broth
-
1 Tbsp.
(15 mL)tomato paste
-
1 Tbsp.
(15 mL)Worcestershire sauce
-
1 Tbsp.
cornstarch dissolved in 2 tablespoon (30 ml) water
Preparation
Preheat oven to 450°F (230°C).
Season roast with salt and pepper.
Mix thyme into Dijon mustard and rub all over the roast.
Place beef fat-side up in a roasting pan.
Roast 30 minutes. Reduce temperature to 350°F (180°C) and continue to roast 1 to 11/4 hours for rare.
Remove to a carving board.
Discard all but 2 Tbsp. (30 mL) fat from the pan. Set pan over medium-high heat.
Add mushrooms and sauté 5 minutes.
Add wine. Bring to a boil and simmer until reduced by half.
Stir in broth, tomato paste and Worcestershire sauce.
Whisk dissolved cornstarch into broth.
Continue whisking until gravy bubbles and thickens.
Spoon mushroom gravy over beef.
Source :
Knorr
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
